Ultimate Whole Wheat Chocolate Chip Cookies
These whole wheat chocolate chip cookies are one of our all time favorite recipes. We make these several times a year, they are so good. The soft and chewy centers are encircled with the best, buttery, crisp edges.
Servings: 19 cookies
Calories: 149kcal
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ½ cup packed (105 g) brown sugar
- ¼ cup (52 g) granulated cane sugar
- 1 large (50-55 g) egg
- 1 teaspoon (5 g) vanilla extract
- 2 cups (240 g) soft white wheat flour whole wheat pastry flour
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) sea salt
- ½ cup (90 g) semi-sweet chocolate chips
- ½ cup (60 g) chopped pecans or walnuts optional
Instructions
- 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 granulated 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.
Notes
We recommend scooping out one cookie and baking it as a trial bake to see how it turns out. If the trial cookie spreads too much, add a tablespoon or two more flour to the dough. If it doesn’t spread enough add 1-2 teaspoons of milk.
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 20.9g | Protein: 2.5g | Fat: 7g | Cholesterol: 22.6mg | Sodium: 100.2mg | Fiber: 1.7g | Sugar: 11.1g | Vitamin A: 45.1IU | Iron: 0.5mg