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Whole Wheat Chocolate Chip Cookies

written by Marvellina Published: May 2, 2024
1.1K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

These 100% whole wheat chocolate chip cookies are crisp at the edge, soft and chewy at the center, and dotted with chunks of chocolates and toasted nuts. A nice twist to the classic chocolate chip cookies.

Whole Wheat Chocolate Chip Cookies

What does whole wheat do in chocolate chip cookies

Well, first off, using whole wheat flour in chocolate chip cookies is not the intention to make them healthy LOL! It’s chocolate chip cookies okay! Let’s enjoy life a little! In a way, it does make it a bit “healthier”. Whole wheat flour actually adds nice flavor to the cookies especially if you mill your own whole wheat flour, that’s even better!

How about the taste and texture

Honestly, my kids can’t tell if they are made with 100% whole wheat flour. The cookie has that slight nuttiness from the whole wheat flour. The texture is slightly crisp on the edge and moist with soft chewy center, which is what most people like when it comes to chocolate chip cookies. They are not dense and dry like what you would imagine because they are made with whole wheat flour.

Why you’ll like this whole wheat chocolate chip cookies

1. They have nice flavor and texture
2. Loaded with crunch from the nuts and richness from the chocolate chips
3. A nice spin to the classic chocolate chip cookies

Whole Wheat Chocolate Chip Cookies
Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

Prep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Servings 24 cookies
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 125 g butter unsalted and softened
  • 170 g light brown sugar see my post on cutting down sugar
  • 50 g egg from 1 large egg, room temperature
  • 18 g egg yolk from 1 large egg yolk, room temperature
  • 1 tsp vanilla

Dry ingredients:

  • 210 g whole wheat flour
  • ½ tsp baking soda
  • ½ tsp salt

To add last:

  • 120 g walnuts or hazelnuts, pecans, almonds
  • 240 g dark or semi-sweet chocolate chips/chunks

To coat the cookies: (optional)

  • Granulated sugar

Instructions
 

  • If the nuts that you are using are not toasted, I recommend toasting them to kick up the flavor. You can dry roast (without any additional oil) them in the oven at 350 F (180 C) conventional, 330 F (165 C) convection, for 8-10 minutes. Let them cool down completely and then cut into large chunks if they are large size nuts

Prepare the cookie dough:

  • Preheat the oven to 350 F (180 C) for conventional, 330 F (165 C) for convection. Position the oven racks 3rd from the top and 3rd from the bottom. Line 2 large baking sheets with parchment paper.
  • I use unsalted butter, if you use salted butter, you can reduce the amount of salt by half or to your taste preference. Make sure the butter is soft but not melting.
    Make sure the eggs are at room temperature
  • Combine the whole wheat flour, baking soda, and salt. Set aside
  • Whisk the egg, egg yolk, and vanilla together in a small bowl and set aside. In a mixing bowl, add the softened butter and use a sturdy spatula to beat/cream the butter until they are creamy. You can use a stand mixer with a paddle attachment to do this too, but not required. Add the brown sugar and beat/cream again until they are combined.
  • Gradually add the egg mixture to the butter while mixing. Scrape the sides of the bowl too to make sure everything is evenly combined
  • Sift in the dry ingredients and use a spatula to fold to combine. Before the dry ingredients are fully combined, add the nuts and chocolate chunks and continue to fold until combined. Because different whole wheat flour can absorb liquid differently, if your cookie dough turn out to be too dry and won't come together, drizzle a teaspoon of milk at a time just enough for the dough to come together. You don't want to add too much as it can throw off the ratio of ingredients

Shaping:

  • Use a small ice cream scoop or a spoon to scoop about 42 grams of cookie dough ball (about 3 tablespoons). Place it on a baking sheet, about 2 inches apart
  • Dip the dough ball in sugar (optional). Flatten the dough ball slightly with your palm. These cookies won't spread much
  • If you don't plan to bake all the cookies, you can put the baking sheet in the freezer for 30 minutes to flash freeze. Then transfer to a freezer bag or container to be baked later

Baking:

  • Place the baking sheets on the position racks. Let them bake for 10-12 minutes, rotate the pan front to back, top to bottom halfway through baking so they bake evenly.
  • The cookies are done baking when the edges are just lightly browned and the centers are still soft. Do not overbake them. Overbaking will dry them out and turn them into crunchy in texture.They still look a bit undone especially in the center, but they will finish cooking while you cool them on the pan
  • If the cookie doughs have been frozen, you can bake them without thawing. Add a minute or two to the baking time

Cooling:

  • Let the cookies cool down completely on the pan set on top of a cooling rack. They appear very soft when they are just out of the oven. They will firm up as they cool down

Storage:

  • Once the cookies have cooled down completely, transfer them to air-tight containers. They can be kept at room temperature for about 5 days
  • For a longer storage, transfer the baked cookies to freezer-friendly containers or freezer bags. They can be kept frozen for about a month for the best result. Simply thaw at room temperature before eating

Marv’s Recipe Notes

This recipe is adapted from Zingerman’s Celebrate Everyday Cookbook’s Whole Wheat Funky Chunky Cookies

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Whole Wheat Chocolate Chip Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
192
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
28
mg
9
%
Sodium
 
112
mg
5
%
Potassium
 
126
mg
4
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
3
g
6
%
Vitamin A
 
159
IU
3
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

Ingredients and substitutions

1. Butter
I use unsalted butter, but you can use salted butter and cut down on the amount of added salt to suit your taste
2. Brown sugar
I use light brown sugar for this recipe. You can use dark brown sugar, but take note that the cookies will have stronger molasses flavor
3. Granulated sugar
This is used to roll the sugar in if you choose to use
4. Whole wheat flour
You can use store-bought whole-wheat flour or mill your own whole wheat flour. I haven’t tried with other whole grain flour like spelt or rye. So I can’t tell you for sure what’s going to happen if you do. If you do try though, fill me in on the details 🙂
5. Eggs
This recipe calls for whole egg and egg yolk. You can save the white for other use.
6. Vanilla extract
Use high-quality vanilla extract
7. Chocolate chips/chunks
These cookies are supposed to be sort of rustic in look, so chunks of chocolate chips are welcomed here
8. Nuts
I use mixture of almonds and walnuts (because that’s what I have). You can use hazelnuts, pecans, or other nuts of your choice
9. Baking soda
This makes the cookies light and also encourages browning and help the cookies to spread some

Can I cut down sugar in the recipe

I have made these cookies several times and have cut down the sugar between 15-30% of the original amount, 200 grams (1 cup) of light brown sugar in the recipe. I feel like between 15-20% is acceptable. When I cut about 30% and beyond, the texture of the cookies suffer! The texture becames dry, cakey and cookies did not spread. So I recommend not to cut down beyond 20%

Whole Wheat Chocolate Chip Cookies
previous post
No-Bake Grape Cheesecake
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Black Sesame Butter Rolls

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