Whole Wheat Chocolate Chip Cookies
A perfectly crisp, soft-in-the-middle, old-school chocolate chip cookie that's made with whole wheat flour and less-refined sugar. These are my most requested recipe, even from people who would otherwise never eat something that's 'whole wheat'.
Ingredients
- 8 Tablespoons 1/2c or 1 stick of room temperature butter, preferably grass-fed/organic*
- 1 cup sucanat or organic brown sugar**
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups white whole wheat flour
- 1 1/2 cups chocolate chips or chopped chocolate I prefer dark, Kevin prefers milk. Use whatever chocolate you love, or a combination of several
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper (for easy cleanup-not necessary), and set aside.
- 2. Put butter, sugar, and vanilla into a large mixing bowl. Mix well with a wooden spoon until butter and sugar are fully combined. Add egg, and continue to mix well with a whisk or wooden spoon until the mixture looks light and fluffy (about 1 minute of mixing). Add all remaining ingredients and stir to fully combine. Cookies can be made in an electric mixer, if desired; I prefer a bowl and a wooden spoon.
- 3. Scoop cookies onto prepared pan using a small cookie scoop, mini ice cream scoop, or a spoon. With a small cookie scoop I get about 18 mini cookies per batch. Bake for 8-10 minutes, or until cookies are golden around the edges and still slightly under baked in the center. For larger cookies, scoop into about 1/4 cup sized dough balls (to yield 12 cookies), and bake for 12-14 minutes.
- 4. Cookies are best on the day they're made (you already knew that!), but can be stored in an airtight container at room temperature for 5 days. Cookie dough will keep in the fridge for 4-5 days, or in the freezer for several months. I recommend scooping out the dough into your preferred cookie size and storing in a freezer bag so you can pull out a few balls of dough and bake cookies anytime you want them. Dough can be baked from frozen- just increase bake time by 3-4 minutes.
Notes
*I usually just soften the butter in the microwave if I forget to leave it out in advance. Just be sure to use a lower power level so it doesn't melt but is fully soft. Choosing a grass-fed and/or organic butter really makes a difference in the overall flavor and quality of these cookies. I love kerrygold, vital farms, or even just the store-brand organic butter at Whole Foods or Trader Joe's.
**I usually find sucanat in the bulk section at Whole Foods, pre-packaged in the 'natural foods' sections of most major grocery stores, or on amazon. Organic brown sugar or coconut sugar both work well here, too. Plain old white cane sugar doesn't taste as good in these cookies!
**I usually find sucanat in the bulk section at Whole Foods, pre-packaged in the 'natural foods' sections of most major grocery stores, or on amazon. Organic brown sugar or coconut sugar both work well here, too. Plain old white cane sugar doesn't taste as good in these cookies!