Whole Wheat Chocolate Chip Cookies

Whole wheat chocolate chip cookie recipe. Check out the step-by-step photos and tips above the recipe.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 148kcal

2 ¾ cups whole-wheat flour measured correctly
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup cold butter cut into 1/2-inch pieces
1 ⅔ cups brown sugar packed
¼ cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
8 ounces semisweet or bittersweet baking chocolate roughly chopped into 1/4- and 1/2-inch pieces

Preheat oven to 350F. Line two baking sheets with parchment or silicone baking mats. Set aside.
In a medium bowl, whisk whole wheat flour, baking powder, baking soda, and salt together. Set aside. Check out the notes on measuring flour for tips.
2 ¾ cups whole-wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
Add butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment.
1 cup cold butter, 1 ⅔ cups brown sugar, ¼ cup granulated sugar
With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down sides of the bowl.
Add the eggs one at a time, and mix until just combined.
2 large eggs
Stir in vanilla just until incorporated.
1 tablespoon pure vanilla extract
Add the flour mixture, and stir in just until combined. Do not overmix.
Add the chocolate, and stir in until just incorporated.
8 ounces semisweet or bittersweet baking chocolate
Scoop 1.5 tablespoon scoops of dough onto the baking sheet, leaving 2 inches between them.
Bake the cookies for 10-15 minutes or until the cookies are golden brown at the edges and just set in the centers. The cookies should be slightly underbaked to stay soft and chewy. If you prefer a crispier cookie, bake an additional 1-2 minutes.
Transfer the cookies still on the baking mat or parchment paper onto the counter to cool.

Whole wheat flour: I use a finely ground 100% whole wheat flour in this recipe. More information about the type of flour is available above the recipe.
Measuring flour: I highly recommend either weighing the flour or sifting/aerating the flour, lightly spooning, and then leveling the flour. Too much flour will cause the cookies to be dry or crumbly. For the weights, click on "metric" by the ingredients label above the ingredients.
Salt: Or 1/2 teaspoon of table salt.
Sugar: If you like cookies that aren't as sweet, don't pack the brown sugar.
Chocolate: You can substitute chocolate chips or chunks if you prefer.
Nutrition values are estimates.