Thick and Chewy 100% Whole Wheat Chocolate Chip Cookies

by Heidi @ Food Doodles on October 1, 2015

Thick and chewy chocolate chip cookies just how you like them, made a little bit healthier with whole wheat flour.

Whole Wheat Chocolate Chip Cookies Image

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 🙂

Whole Wheat Chocolate Chip Cookies Image

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!

Whole Wheat Chocolate Chip Cookies Image

Thick and Chewy Whole Wheat Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Yield: 2 dozen
Ingredients
  • 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
Instructions
  1. In a mixing bowl beat the butter until soft and fluffy. Add the sugar and beat until completely creamed together.
  2. Add the eggs, one at a time and beat till completely combined. Add the vanilla and beat into the mixture.
  3. In a separate bowl stir together the flour, cornstarch, baking soda and salt.
  4. 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.
  5. When ready to bake, preheat the oven to 350°F. Prepare 2 baking sheets with a non stick liner or with parchment paper.
  6. 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.
  7. 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.

Whole Wheat Chocolate Chip Cookies Image

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{ 18 comments… read them below or add one }

1 Heather from Heather's EATS October 2, 2015 at 10:37 am

Mmmm, these look delicious. I don’t often bake with whole wheat flour but I’ll have to try these. Thanks for sharing.

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2 Heidi @ Food Doodles October 2, 2015 at 10:29 pm

Thanks for stopping by 🙂

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3 Marie October 2, 2015 at 10:51 am

Whole wheat flour makes these cookies totally okay for breakfast, right? 😀 I feel like the nutty flavor of whole wheat flour must add a very tasty dimension to such classic cookies. I look forward to trying this recipe.
Marie recently posted..Falling in Love with Northern Portugal

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4 Heidi @ Food Doodles October 2, 2015 at 10:31 pm

Yes! 😁 And it does actually, very yummy! Thanks for stopping in!

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5 Leah M @ love me, feed me October 2, 2015 at 10:52 am

These are some scrumptious looking cookies!! They look SO perfect!
Leah M @ love me, feed me recently posted..Warm Autumn Quinoa Salad

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6 Heidi @ Food Doodles October 2, 2015 at 10:33 pm

Thank you Leah! 😊

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7 Mel @ The Refreshanista October 2, 2015 at 11:19 am

Oh yum! I love baking with whole wheat flour and chocolate chip cookies are my favourite 🙂
Mel @ The Refreshanista recently posted..Veggie Breakfast Fajita Bowl

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8 Heidi @ Food Doodles October 2, 2015 at 10:39 pm

Thanks Mel! 🙂

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9 Laura October 2, 2015 at 2:22 pm

These cookies look AWESOME! Perfect surpise for after school or to tuck into lunches. I am seeing more and more recipes for cookies with cornstarch in! Look forward to trying the recipe.

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10 Heidi @ Food Doodles October 2, 2015 at 10:38 pm

Thank you Laura! My kids were surprised by these after school the day I made them. Love doing that! And yes, give cornstarch in cookies a try, it makes them so tender and soft 🙂

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11 Gloria @ Homemade & Yummy October 2, 2015 at 7:48 pm

You can NEVER go wrong with a chocolate chip cookie….no matter what the version. They are ALL yummy!!
Gloria @ Homemade & Yummy recently posted..Simple Roasted Tomatoes

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12 Heidi @ Food Doodles October 2, 2015 at 10:35 pm

You’re so right! 🙂 Thanks Gloria!

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13 Samantha | My Kitchen Love October 3, 2015 at 4:48 am

Love a spin on the classic chocolate chip cookie! And having chewy ones sounds like an ideal weekend activity with the littles.

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14 Heidi @ Food Doodles October 3, 2015 at 9:09 am

Thanks! Yes it does 🙂

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15 Teffy @ Teffy's Perks October 4, 2015 at 7:55 am

There are few things in life as satisfying as a great chocolate chip cookie.

They look amazingly delicious =)

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16 Heidi @ Food Doodles October 4, 2015 at 9:20 am

Thanks Teffy! 🙂

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17 Erin @ Texanerin Baking October 7, 2015 at 1:25 pm

Oooh! These look amazing. I’ve had good luck subbing white whole wheat for AP flour but I haven’t used freshly ground flour yet (though I just got a grain mill!) I’ll have to try these. 🙂
Erin @ Texanerin Baking recently posted..Bloody Eyeball Brownies (paleo, gluten-free)

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18 Heidi @ Food Doodles October 7, 2015 at 4:04 pm

Thanks Erin! 😀 I’m excited to hear you have a grain mill now! I’m curious to see if it makes a difference in your baking and how you like it 🙂

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