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Chewy, chocolatey, and deliciously rich, these whole grain chocolate chip cookies are the perfect easy dessert! A whole grain twist on a classic favorite, you’ll love the nutty flavor whole wheat flour adds.
I’ve experimented with a lot of different and unique cookie recipes. My family has enjoyed everything from iced ginger cookies to M&M cookie bars.
Even with all of that variety, I’m always amazed at just how delicious a classic chocolate chip cookie is!
I wanted to make this tried-and-true dessert with whole grain flour, and it did not disappoint!
These chocolate chip cookies have the perfect chewiness and the whole wheat flour gives them a rich, nutty flavor.
If you’re a fan of chocolate chip cookies and freshly milled whole grains, you are going to love this recipe!
Table of Contents
Why You’ll Love This Recipe
- Like any good chocolate chip cookie, this recipe is amazingly easy to make! I always keep the pantry stocked with chocolate chips for whenever we need a quick and easy dessert.
- Whole wheat flour gives these cookies a rich, nutty flavor and a slightly denser texture that is so satisfying.
- You can freeze the cookie dough or the baked cookies, so you’ll always have a treat ready to go!
- Chocolate chip cookies are so easy to customize. Swap the chocolate chips for white chocolate chips, M&Ms, or chopped nuts for a completely different cookie flavor.
Ingredients
- Whole wheat flour: I use freshly milled whole wheat grains, but you can also purchase whole wheat flour.
- Salt
- Baking soda: Make sure you use baking soda, not baking powder. This will give the cookies a nice rise and a perfectly chewy texture.
- Butter: Make sure it’s nice and soft before you begin baking.
- Sugar: A combination of brown and white sugar is the best for chocolate chip cookies!
- Eggs
- Vanilla extract
- Chocolate chips: Semi-sweet chips are the traditional choice for chocolate chip cookies and what I use! Feel free to experiment with dark chocolate or milk chocolate if you’d like.
How to Make Whole Grain Chocolate Chip Cookies
Step 1. Preheat oven to 375°F. Combine flour, salt, and baking soda in a mixing bowl and set aside.
Step 2. In a standup mixer, cream butter with white and brown sugar.
Step 3. Add vanilla and eggs and mix until smooth.
Step 4. Add the dry ingredients to the wet ingredients and mix well.
Step 5. Fold in chocolate chips.
Step 6. Shape cookies into 1″ balls and place on a cookie sheet lined with parchment paper. Bake for 10 minutes, and let them cool before enjoying!
Recipe Tips
- Feel free to spray the cookie sheet with a nonstick spray instead of using parchment paper.
- Out of brown sugar? You can make some by mixing 1 cup of white sugar with 1 tablespoon of molasses!
- Make sure to spoon and level your flour to get an accurate measurement. Avoid packing the flour into the measuring cup.
- A sprinkle of flaky salt when they are fresh from the oven is delicious on chocolate chip cookies!
- I recommend a 1-inch cookie dough scoop for portioning out your cookie dough. You can eyeball it, but the scoop makes it easier and more consistent.
- Every oven is different, so the bake time may vary. You want the cookie edges set and lightly golden brown, and the center to be baked. It’s easy to overbake cookies, so I recommend taking them out of the oven on the lighter side.
Frequently Asked Questions
Allow the cookies to cool completely, then pack them into an airtight container. Store in the freezer for 3-6 months.
Yes! Form the dough into the individual balls (step 6), then place them an inch apart on a baking sheet. Freeze the dough until solid, then transfer the dough balls into an airtight container. Allow the frozen cookie dough to thaw for 30-60 minutes before baking and enjoying!
More Delicious Desserts
- Double Chocolate Cast Iron Brownies
- Apple Strawberry Crumble
- Deep Dish Chocolate Chip Cookie
- Dutch Oven Dump Cake
If you tried these Whole Grain Chocolate Chip Cookies or any other recipe on my website, I would love for you to come back and leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Whole Grain Chocolate Chip Cookies
Equipment
- Baking sheet lined with parchment paper
- 1" cookie dough scoop optional
Ingredients
- 3 1/3 cups whole wheat flour leveled
- 1 tsp salt
- 1 tsp baking soda
- 2 sticks butter softened
- 1 cup white sugar
- 1 cup brown sugar lightly packed
- 2 eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F
- Combine flour, salt, and baking soda in a mixing bowl and set aside.
- In a standup mixer, cream butter and white and brown sugar. Add vanilla and eggs and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix well.
- Fold in chocolate chips.
- Shape cookies into 1″ balls and place on a cookie sheet lined with parchment paper.
- Bake for 10 minutes, and let it cool before enjoying!
Notes
- Feel free to spray the cookie sheet with a nonstick spray instead of using parchment paper.
- Out of brown sugar? You can make some by mixing 1 cup of white sugar with 1 tablespoon of molasses!
- Make sure to spoon and level your flour to get an accurate measurement. Avoid packing the flour into the measuring cup.
- A sprinkle of flaky salt when they are fresh from the oven is delicious on chocolate chip cookies!
- I recommend a 1-inch cookie dough scoop for portioning out your cookie dough. You can eyeball it, but the scoop makes it easier and more consistent.
- Every oven is different, so the bake time may vary. You want the cookie edges set and lightly golden brown, and the center to be baked. It’s easy to overbake cookies, so I recommend taking them out of the oven on the lighter side
Oh my goodness, these are so delicious!