Whole Wheat Chocolate Chip Cookies
Easy and quick to make, these whole wheat chocolate chip cookies are the perfect treat for the whole family. Ready to enjoy in 20 minutes and made with simple ingredients, these cookies are wonderfully chewy and crunchy.
Servings: 24 2-3" cookies
- 1 cup + 2 tbsp whole wheat pastry flour (see notes)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, soften
- 6 tbsp sugar
- 6 tbsp light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Prep: preheat the oven to 350°. Grease or line a baking sheet with a silicone mat.
Whisk Flour: in a medium bowl whisk together the flour, baking soda and salt. Set aside.
Mix: in a large bowl with a handheld blender or in a stand mixer with a paddle attachment, cream together the butter and sugar until combined.
Add Ingredients: add in the egg and vanilla extract.
Cream: starting on low and increasing your speed to high, cream together the ingredients until soft and fluffy, 1-2 minutes.
Add Ingredients: add in the flour mixture and gently blend together on low.
Add Chocolate Chips: Add in the chocolate chips and stir with a wooden spoon or spatula by hand.
Spoon onto Baking Sheet: using a cookie scoop or 2 spoons, scoop 1 tablespoon of cookie dough onto the baking sheet, leaving several inches between the dough.
Bake: place the baking sheet into the oven and bake for 8-10 minutes and until just golden brown. Take the baking sheet out of the oven and let the cookies continue to cook for 2-5 more minutes. If your cookies are too fluffy, simply take the hot baking sheet and drop it onto your stovetop or counter from 5-6 inches high. Do this 2-3 times and you will see your cookies flatten.
Eat: Let cool and serve.
Age: 1 year and up
Storage: you can store these in an air-tight container on the counter for up to 5 days. You can also freeze the cookie dough balls in the freezer for up to 2 months. I recommend that you roll or scoop the dough before you freeze it so you can easily pop out the number of cookies you want to bake and then place on a baking sheet before baking as directed above.
Note on Flour: I used whole wheat pastry flour for these cookies as the taste and texture is very similar to all-purpose flour. You can also use traditional whole wheat flour but your cookies will be thicker with a deeper taste. You can also use all-purpose flour, white wheat flour or a one-for-one gluten-free flour.
Note on Chocolate Chips: I usually use a mixture of semi-sweet and dark chocolate chips, but you can use whichever type you prefer - there are no wrong answers here! Semi-sweet, milk chocolate, white, dark chocolate, etc.
Dish-Saving Tip: you can definitely skip the step on whisking the flours in a separate bowl. I usually add in the flour after step 5 and then sprinkle the baking soda and salt (not just dump them into a pile) over the top of the flour before mixing.
Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 25mg | Fiber: 1g | Sugar: 6g | Vitamin A: 129IU | Calcium: 6mg | Iron: 1mg