These whole wheat chocolate chip cookies are the ultimate chocolate chip cookie. They are soft and chewy in the middle with perfectly crisp edges. The smell alone will make you drool. They are made in one bowl and no chilling required.
What would life be without cookies?? Sad, that's what! We have been making whole wheat cookies for decades. We always make cookies when we need an easy, on-the-go dessert or treat.
Our whole wheat chocolate chip cookies are the first recipe in our whole wheat cookie series. Check out the rest of our cookie series below for more classic cookies made with fresh whole wheat flour.
- Chocolate chip cookies (this recipe)
- Snickerdoodle cookies
- Soft molasses cookies
- Oatmeal raisin cookies
- Orange coconut cookies
- Sugar cookies
- Double chocolate cookies
- Peanut butter cookies
What's Cool About This Recipe
- 100% whole grain: These chocolate chip cookies are made with 100% whole wheat flour. Our favorite wheat to use is soft white wheat or hard white wheat.
- Best texture: These cookies are soft and chewy in the center with crisp outer edges.
- Unmatched flavor: Using fresh whole wheat flour gives these cookies the ultimate flavor. If you’ve never had a cookie made with freshly ground whole wheat flour, you are missing out. The depth of flavor it gives cookies is unmatched.
Ingredients and Substitutions
- Whole wheat flour: You can use whole wheat flour milled from any type of wheat (amounts will vary). Our favorites are soft white wheat, hard white wheat, or spelt. As always fresh milled flour will give you the best taste, texture and nutrients.
- Baking soda: this makes the cookies lift and spread, you’ll want to make sure your baking soda is fresh.
- Salt: We like adding salt to help balance the sweetness in the cookies.
- Butter: We mostly use unsalted butter, but you can use salted butter.
- Brown sugar: We use raw light or dark brown sugar.
- Cane sugar: We use raw granulated cane sugar. Florida Crystals is one of our favorite brands.
- Egg: Eggs are very important in the texture and flavor of these cookies.
- Vanilla extract: The vanilla extract really comes through in these cookies so we like using a high quality vanilla that smells good.
- Chocolate chips: We always use dark or semi sweet chocolate chips because they are less sweet. You can also use milk chocolate chips.
- Nuts (optional): Sometimes we add chopped nuts like walnuts or pecans.
See recipe card for quantities.
If you are interested in milling your own wheat for fresh whole wheat flour check out our guide on choosing a grain mill.
You can use this cookie dough base for a lot of different cookies, just change the add-ins for things like:
- White chocolate chips and macadamia nuts
- White chocolate chips, dried cranberries and pistachios
- Chocolate chips, and shredded coconut
- You can add orange zest to flavor them orange
Overview of instructions with photos. See recipe card for quantities and full instructions.
Preheat the oven to 325°F with the rack in the center, or upper third position.
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter and sugar together until combined, about 1-2 minutes.
Step 2: Add the egg and vanilla extract, beat on medium/high speed until lightened in color and fluffy, about 1-2 minutes.
Step 3: Add the flour, baking soda, and salt. Mix until well combined.
Step 4: Add chocolate chips and nuts, if using. Stir just until they are spread evenly through the dough.
Step 5: Using a 1½ tablespoon cookie scoop, or two spoons, scoop out the cookie dough. Place 2-3 inches apart on an ungreased or parchment paper lined baking sheet.
We recommend doing a trial bake before baking the whole batch of cookies, see the note section below.
Step 6: Bake for 10-12 minutes or until the cookies are set and the tops are no longer shiny. Cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
Cookies can be served in many ways, here are a few ideas:
- The classic way “cookies and milk”
- They are a great accompaniment to lattes, coffee, and tea
- Make a cookie board with different kinds of cookies for you next party
- They are great for a picnic dessert
- They are awesome for road trips
- And we can’t for get cookies and ice cream
Store baked cookies in an airtight container at room temperature for 4-5 days.
How to Freeze
To freeze baked cookies: place the cookies into a freezer safe bag or container, label and freeze for up to 3 months (if the cookies are soft, freeze them in a single layer, on a tray before placing into the bag).
To freeze cookie dough: Arrange scoops of cookie dough close, but not touching on a parchment paper lined tray or plate, freeze for 1-2 hours or until the cookie dough balls are firm. Place the cookie dough into a freezer bag and freeze for up to 3 months.
To bake frozen cookie dough: remove however many cookie dough balls you want to bake. Place onto a cookie sheet and bake according to recipe instructions (you may need to bake them 1-2 minutes longer to account for the frozen dough).
Tips From Our Kitchen
Our biggest tip for making cookies is to do a test bake: after you mix up the dough, bake 1 cookie to see if it spreads too much or too little. That way you can adjust the dough if needed before you bake the whole batch of cookies.
Cookies that spread too much and are thin need more flour.
Cookies that don’t spread and stay in a rounded shape have too much flour and need some liquid such as milk to thin it out.
We like to err on the side of not enough flour at first, because it is easier to add more flour than to add liquid to the dough.
This recipe can be made with hard white wheat flour, but you will need less flour than the recipe calls for.
When using fresh ground/milled flour, be sure to let it cool off before using in your cookie dough.
If your cookies are flat and thin, they need more flour.
Cookies that don’t spread usually have too much flour, you can add a little bit of milk to the dough to thin it out.
If your cookies are hard and crunchy they have probably been over baked, or they sat out exposed to the air for too long.
Ultimate Whole Wheat Chocolate Chip Cookies
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup raw cane sugar granulated
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups soft white wheat flour (whole wheat pastry flour)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup semi-sweet chocolate chips
- ½ cup chopped pecans or walnuts optional
- Preheat the oven to 325°F with the rack in the center, or upper third position.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat ½ cup unsalted butter, softened, ½ cup packed brown sugar and ¼ cup raw cane sugar together until combined, about 1-2 minutes.
- Add 1 large egg and 1 teaspoon vanilla extract, beat on medium/high speed until lightened in color and fluffy, about 1-2 minutes.
- Add 2 cups soft white wheat flour , ½ teaspoon baking soda, and ½ teaspoon sea salt, mix until well combined.
- Stir in ½ cup semi-sweet chocolate chips and ½ cup chopped pecans or walnuts , if using. Stir just until they are spread evenly through the dough.
- We recommend doing a trial bake before baking the whole batch of cookies, see the note section below.
- Using a 1½ tablespoon cookie scoop, or two spoons, scoop out the cookie dough.
- Place 2-3 inches apart on an ungreased or parchment paper lined baking sheet.
- Bake for 10-12 minutes or until the cookies are set and the tops are no longer shiny.
- Cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.