The Perfect Chocolate Chip Cookies Whole Wheat
Indulge your sweet tooth with The Perfect Chocolate Chip Cookies Whole Wheat—a wholesome twist on the classic treat! Made with nutty, nutrient-rich whole wheat flour, these cookies are soft, chewy, and packed with gooey semi-sweet chocolate chips in every bite. A touch of brown sugar adds a caramel-like depth, while an optional handful of chopped nuts provides an irresistible crunch. Quick and easy to prepare with just 15 minutes of prep time, they bake to golden perfection in under 12 minutes. Whether served warm with a cold glass of milk or tucked away for a late-night snack, these whole wheat chocolate chip cookies redefine comfort food. Perfect for anyone seeking a healthier take on traditional cookies without sacrificing flavor!
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Recipe Information
Ingredients
- 240 grams Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 170 grams Unsalted butter (softened)
- 150 grams Brown sugar (packed)
- 100 grams Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 200 grams Semi-sweet chocolate chips
- 100 grams Optional: chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer set to medium speed.
Add the eggs, one at a time, to the creamed butter and sugar mixture. Mix well after each addition. Then, stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender cookie texture.
Fold in the chocolate chips and nuts (if using) using a spatula or wooden spoon. Make sure the mix-ins are evenly distributed throughout the dough.
Scoop heaping tablespoons of dough (or use a cookie scoop) and place them on the prepared baking sheets, spacing them about 2 inches apart to allow the cookies to spread.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly undercooked. This will ensure soft and chewy cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm with a glass of milk or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.0 g | 346% | |
| Saturated Fat | 129.8 g | 649% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 574.1 g | 209% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 358.1 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 371 mg | 29% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
