These whole wheat chocolate cookies are a rich and decadent double chocolate treat. They have a chewy, fudgy chocolate cookie base and are filled with chocolate chips.
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We have always had an image in our minds of what the perfect double chocolate cookie needed to look and taste like. We failed a lot of times trying to make it come to reality, but we finally nailed it!
These whole wheat chocolate cookies are insanely good with their chewy chocolate cookie base filled with chocolate chips.
We hope this recipe brings you as much joy as it does us. We knew it had to go into our cookie series of whole wheat flour cookie recipes, see them all below:
- Chocolate chip cookies
- Snickerdoodle cookies
- Soft molasses cookies
- Oatmeal raisin cookies
- Orange coconut cookies
- Cut out sugar cookies
- Double chocolate cookies (this recipe)
- Peanut butter cookies
What's Cool About This Recipe
- Whole grain: We use 100% fresh whole wheat flour to make these chocolate cookies.
- Fudgy: The cookie base for these fudgy chocolate cookies is made with a little bit of oil and butter to make them extra fudgy.
- Double chocolate: The cookie base is chocolate and they also have chocolate chips.
Ingredients and Substitutions
- Whole wheat flour: We like to use whole wheat flour milled/ground from soft white wheat. You can also use spelt or hard white wheat flour.
- Cocoa powder: Use unsweetened cocoa powder, dutched or regular will work.
- Baking soda: Make sure your baking soda is fresh so your cookies will rise properly.
- Salt: Helps balance out the sweetness.
- Butter: We usually use unsalted butter. You can use salted butter, just reduce the salt in the recipe by half.
- Olive oil: You can use any oil you bake with. We use olive oil or avocado oil.
- Brown sugar: We like to use raw or organic brown sugar. Light or dark will do.
- Cane sugar: We always use raw granulated cane sugar. Florida Crystal’s is a good brand for granulated and brown sugar.
- Egg: You’ll need 1 large chicken egg.
- Vanilla extract: This adds flavor.
- Chocolate chips: We use semi sweet or dark chocolate chips. You can use whatever you like.
See recipe card for quantities.
Variations
- Fill with dark chocolate frosting to make the most decadent triple chocolate sandwich cookies.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: In a small saucepan or microwave safe dish, melt the butter.
Step 2: Add the olive oil and cocoa powder, stir until well combined.
Step 3: In a large mixing bowl using an electric mixer, beat the sugars and egg together until lightened in color and thickened.
Step 4: Add the cocoa mixture to the sugar mixture and mix until combined.
Step 5: Add the flour, baking soda and salt, mix until combined.
Step 6: Mix in the chocolate chips and nuts if using.
Step 7: Scoop 1½ tablespoon cookie dough balls onto a tray 2 inches apart.
Step 8: Bake at 325°F for 9-11 minutes or until the cookies are set and they don’t look shiny on top.
Serving Suggestions
These cookies are amazing on their own but they also go great with:
- Hot or iced coffee
- Hot cocoa
- Chocolate milk
- Tea
- Ice cream
Storage
After the cookies are cooled, store them 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.
FAQ
Flat and thin cookies need more flour in the dough. That is why we recommend baking 1 cookie before you bake the whole batch, so you can add more flour to the dough if needed.
Related Recipes
📖 Recipe
Whole Wheat Double Chocolate Cookies
Equipment
Ingredients
- ½ cup (113 g) unsalted butter melted
- ½ cup (44 g) unsweetened cocoa powder
- 2 tablespoons (24 g) olive oil
- 1 teaspoon vanilla extract
- ½ cup packed (105 g) brown sugar
- ½ cup (105 g) granulated cane sugar
- 2 large eggs
- 1½ cup (180 g) soft white wheat flour whole wheat pastry flour*
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup (90 g) chocolate chips dark or semi sweet
- ½ cup (64 g) chopped walnuts or pecans optional
Instructions
- Preheat the oven to 325°F with the rack in the center or upper third position.
- In a small saucepan or microwave safe bowl, melt ½ cup (113 g) unsalted butter. Add ½ cup (44 g) unsweetened cocoa powder, 2 tablespoons (24 g) olive oil, and 1 teaspoon vanilla extract, whisk together until smooth.
- In a large mixing bowl using an electric mixer, beat ½ cup packed (105 g) brown sugar, ½ cup (105 g) granulated cane sugar, and 2 large eggs together on medium speed until lightened in color and thickened, about 2-3 minutes.
- Add the cocoa mixture to the egg mixture and stir together.
- Add 1½ cup (180 g) soft white wheat flour, ½ teaspoon baking soda, and ½ teaspoon sea salt, mix until well combined.
- Stir in ½ cup (90 g) chocolate chips and ½ cup (64 g) chopped walnuts or pecans (if using).
- We recommend doing a trial bake before baking the whole batch of cookies (see notes) Using a 1½ tablespoon cookie scoop, or two spoons, scoop out the cookie dough. Place 3 inches apart on an ungreased baking sheet.
- Bake for 10-12 minutes or until the tops are no longer shiny. Cool on the tray for a couple of minutes before transferring to a cooling rack.
Notes
Nutrition
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.
Deanna Schleifer
Love this recipe. Made it without the chocolate chips and nuts so everyone in the family could them. Everyone thought they were very good.
WholeWheatKitchen
Thank you! We’re so happy you liked them!