The absolute best chewy chocolate cookies with a perfect crackly top that stay soft and chewy for at least a week, made completely with whole wheat flour, but you’d never guess because they’re that good!
I couldn’t resist! I have one more amazing cookie recipe to share with you before Christmas. I absolutely love a good, chewy chocolate cookie with a crackly top. Don’t they look so pretty? I just love them, and of course I couldn’t help but decorate them with just a little white chocolate and some candy cane piece sprinkles. Yum!
So I was going to call these cookies “crinkle” cookies, but when I googled that I was reminded that that’s a completely different cookie. Another delicious cookie that I’ll have to make whole grain some time, but not this year 🙂 Can you believe 2015 is almost over? I know it gets said at the end of every year, but I can hardly believe it. I’m so excited for 2016!
Back to these cookies! Look at these amazing crackly tops! And you better believe they’re really chocolaty with a whole 3/4s of a cup of cocoa powder in a batch. Yummy! And let me tell you, they are chewy and stay soft for so long. I just love these cookies! I couldn’t stop taking pictures of them!
That being said, this will be my last recipe for a little while, I’m going to take some time to unplug with my family 🙂 I’m not sure if I’ll be back before New Years with another recipe, but in case I’m not I just want to say how grateful I am for your support, and I’m so looking forward to 2016 and what it brings for Food Doodles 🙂
- 2 1/2 cups (312g) white whole wheat flour(or whole wheat pastry flour)
- 3/4 cup 86g cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups salted butter
- 1 3/4 cups sugar plus more for rolling
- 2 large eggs
- 2 teaspoons vanilla
- White chocolate and crushed candy canes for decorating if desired
Preheat oven to 350 degrees. Line a baking sheet or two with parchment paper or a non-stick liner. Set aside.
In a bowl stir together the flour, cocoa powder, baking soda and salt.
In the bowl of your mixer or in a medium sized bowl with a hand mixer beat butter and sugar until fluffy. Add the eggs one at a time and beat until incorporated. Add the vanilla and beat till combined.
Add the dry ingredients to the wet and beat just until combined and no flour remains.
Scoop 1" balls of dough and roll in granulated sugar. Place on the prepared baking sheets, 2" apart. Place in the oven and bake 10-12 minutes until puffed up and crackly on top.
Remove from the oven and let cool on the baking sheet for 2-3 minutes, until firm enough to transfer to a cooling rack to cool completely.
Enjoy as-is or decorate with a little white chocolate and crushed candy cane sprinkles.