Whole Wheat Chocolate Chip Cookies
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November 18, 2024
Whole Wheat Chocolate Chip Cookies offer a wholesome spin on a classic treat, combining rich, nutty whole wheat flour with gooey chocolate chips for the perfect balance of hearty and indulgent. With crisp edges, soft centers, and just a hint of sea salt on top, these cookies are irresistibly satisfying.
Perfect for those looking to enjoy a more nutritious version of their favorite dessert, these cookies are easy to make, freezer-friendly, and taste even better warm. Whether you’re baking for a crowd or prepping a stash for later, this recipe delivers a deliciously wholesome bite every time.
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Ingredients:
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| 1.5teaspoon baking powder | |
| 1teaspoon baking soda | |
| 8oz chocolate chips sugar free | |
| 0.75cup coconut sugar | |
| 0.75cup brown sugar dark, organic | |
| 2 eggs | |
| 1.5teaspoon kosher salt | |
| 8ounces butter unsalted, cold, cut into 1/2-inch pieces, (2 sticks) | |
| 2teaspoons vanilla extract pure | |
| 3cups flour whole-wheat |
Directions
1.
Prepare the Oven and Baking Sheets
1. Place two racks in the upper and lower thirds of the oven, then preheat to 350°F (175°C). | 2. Line two baking sheets with parchment paper.
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2.
Mix the Dry Ingredients
Sift the dry ingredients (whole wheat flour, baking soda, and salt) into a large bowl. Discard any bits left in the sifter and return any fine ingredients back into the bowl.
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3.
Cream the Butter and Sugars
1. In a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, and granulated sugar on low speed until well combined, about 2 minutes. | 2. Scrape down the sides of the bowl with a spatula.
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4.
Incorporate the Eggs and Vanilla
1. Add the eggs one at a time, mixing until fully incorporated after each addition. | 2. Mix in the vanilla extract.
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5.
Combine Wet and Dry Ingredients
1. Gradually add the sifted dry ingredients to the wet mixture and mix on low speed until just combined, about 30 seconds. | 2. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
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6.
Add the Chocolate Chips
1. Add the chocolate chips and mix on low speed until evenly distributed. | 2. Use a spatula to scrape down the sides and bottom of the bowl, then transfer the dough to a work surface. Use your hands to fully incorporate all ingredients.
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7.
Shape and Bake the Cookies
1. Scoop dough into mounds about 3 tablespoons each and place on the prepared baking sheets, spacing them 3 inches apart (around 6 cookies per sheet). | 2. Bake for 16-20 minutes, rotating the baking sheets halfway through, until the cookies are evenly browned.
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8.
Cool and Serve
1. Transfer the cookies (still on the parchment paper) to a cooling rack. | 2. Sprinkle a pinch of sea salt over the warm cookies for an extra touch of flavor.
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9.
Storage
1. Repeat the process with the remaining dough. | 2. These cookies are best eaten warm or on the same day. They store beautifully in the freezer, either as dough or baked cookies. To reheat, microwave for 20-30 seconds.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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