Thick and chewy chocolate chip cookies just how you like them, made a little bit healthier with whole wheat flour.
They’re finally here! If you noticed the chocolate chip cookies in my last two posts then you’ve probably guessed they would be making an appearance on the blog soon and now here they are! These are literally the best whole wheat chocolate chip cookies I’ve tried. Nice and thick, but super soft, a little bit chewy, all around perfect!
Now the problem with making things with whole wheat flour, is that quite often using whole wheat flour in an white flour recipe just does not work. I totally believe that people think whole wheat baked goods aren’t very good, simply because they haven’t tried a recipe that is specifically written for whole wheat flour. Occasionally just substituting whole wheat for white flour works out, but often it doesn’t. In the case of cookies they either spread out far too much, or not at all and very very rarely do they do what you want them to do. In my case, I use a very finely ground flour(and usually it’s freshly ground as well, which means it’s fluffier), so I need more of it than someone who is using a coarsely ground flour, so keep this in mind. If using a coarsely ground flour try using 2 tablespoons to a quarter cup less than my recipe calls for 🙂
Now these cookies were inspired by the amazing Chocolate Chip Cookies on Sally’s Baking Addiction. They are amazing as-is, but I can’t help but want to make a great recipe like that a little healthier. And so I did. Even 100% whole wheat, these cookies taste amazing, I love them! I put a few in the freezer to prolong them a little bit, but that didn’t help 😉 Enjoy!
- 1 C salted butter
- 1¼ brown sugar
- 2 large eggs
- 2 tsp vanilla
- 4 C white whole wheat flour
- 3 tsp cornstarch
- 1½ tsp baking soda
- ½ tsp fine sea salt, or table salt
- 1½ C semi sweet chocolate chips
- In a mixing bowl beat the butter until soft and fluffy. Add the sugar and beat until completely creamed together.
- Add the eggs, one at a time and beat till completely combined. Add the vanilla and beat into the mixture.
- In a separate bowl stir together the flour, cornstarch, baking soda and salt.
- Add the dry ingredients to the butter and sugar mixture and mix just until combined, adding in the chocolate chips in the last minute. Once the dough is done, cover and refrigerate at least 1 hour, overnight is better. This gives the flour a chance to absorb some moisture so they will bake more evenly and a chance for the butter to harden up a little which will make the cookies thicker when baked.
- When ready to bake, preheat the oven to 350°F. Prepare 2 baking sheets with a non stick liner or with parchment paper.
- Drop large spoonfuls(about 2-3 tablespoons) per cookie 2" apart. I like to stick a few extra chocolate chips into the top of the dough so they look nice 🙂 Place in the oven and bake for 8-12 minutes, depending on the size of your spoonfuls of dough.
- Bake just until the cookie looks set, and maybe a little golden around the edges, do not wait for it to be golden on top or they will be over baked and not as soft.