Thick and Chewy Whole Wheat Chocolate Chip Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 dozen


  • 1 cup salted butter
  • 1 1/4 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 4 cups white whole wheat flour
  • 3 teaspoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt or table salt
  • 1 1/2 cups semi sweet chocolate chips


  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.