Whole Wheat Double Chocolate Cookies
These whole wheat double chocolate cookies are ultra chewy, fudgy and filled with melty chocolate chips. They are easy to make and no chilling time is required.
Servings: 26 cookies
Calories: 116kcal
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 unsalted butter. Add ½ cup unsweetened cocoa powder, 2 tablespoons olive oil, and 1 teaspoon vanilla extract, whisk together until smooth.
- In a large mixing bowl using an electric mixer, beat ½ cup packed brown sugar, ½ cup 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 soft white wheat flour, ½ teaspoon baking soda, and ½ teaspoon sea salt, mix until well combined.
- Stir in ½ cup chocolate chips and ½ cup 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
To do a trial bake, scoop out one cookie and bake it to see how it turns out. If the trial cookie spreads too much, add 1-2 tablespoons (more if needed) flour to the dough. If it doesn’t spread enough add 1-2 teaspoons of milk.
*You can use spelt flour (same amount as recipe) or hard white wheat flour (you’ll need 1¼ cups, 160g.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Cholesterol: 24mg | Sodium: 73mg | Potassium: 69mg | Fiber: 1g | Sugar: 10g | Vitamin A: 130IU | Calcium: 13mg | Iron: 1mg