My good friend Claire shared this Whole Wheat Chocolate Chip Cookie recipe from Orangette with me months ago and I just got around to making them last week. Actually, Brett made them. I wanted a treat for our road trip to Vegas over the weekend (Happy Mother’s Day to me!!) and after having two cookie fails in the same day, I through in the towel. Then I remembered this recipe, handed it to my husband, and begged him to make the dough for me. He happily agreed as long as he got to eat all the cookie dough he wanted.
Done.
I’ve tried several whole wheat chocolate chip cookies and this one is by far the best! Brett likes these more than our favorite chocolate chip cookies, and he’s a big fan of those. I love the nutty whole wheat flavor and the thick and dense texture it gives the cookies. Throw in more than necessary Ghirardeli Milk Chocolate Chips and these babies go from good to amazing! Under-bake them slightly to avoid a dry and crumbly cookie.
- 2 sticks butter, soft, cut into 1/2-inch cubes
- 1 cup packed brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cup milk chocolate chips (I prefer Ghirardelli)
- Preheat oven to 350. Line cookie sheets with parchment and set aside.
- Combine flour, baking soda, baking powder, and salt together in medium bowl and set aside.
- Beat butter and sugars together in the bowl of a stand mixer until just blended. Scrape the sides of the bowl down. Add eggs one at a time, beating well with each one. Beat in vanilla.
- Mix in the flour and beat on low speed until evenly combined. Stir in chocolate chips. Roll golf ball sized bowls out of the dough and place on parchment lined cookie sheet. Bake for 8-9 minutes until just golden. Remove, let cool for a couple of minutes before transferring to a wire rack.
- Do not over bake, cookies will be hard and dry.
- *if you want to chill the dough, let it come to room temp before rolling into balls and baking.
- from my friend Claire, originally from Orangette
So excited you found an awesome whole wheat recipe! Yum!!
I have a favorite whole wheat choc chips cookie recipe, but I think I need to give these a try to compare 🙂
These look absolutely perfect!
Thanks Katie!!
awww…thanks for the credit, Kristy. Yummy yummy! If only, the whole wheat meant they were healthy, but I guess the sugar and butter sort of get in the way of that.
Let’s pretend they are healthy anyway…so I can feel better about eating so many:) xoxo
Yum, those look amazing!! I will definitely be making these. Cute milk pitcher!!
Thanks Lauren!
it’s so hard to get whole wheat cookies just right, but these look amazing Kristy. And if you say they are the best – well, they must be!
Just the best that I’ve had:) Thanks Sally!
These are incredible! Just took a batch to my hubby at work and everyone raved about them. Thanks for posting!
I just made a batch of these….absolute mind-blowing tastiness! I think this is my new favorite chocolate chip cookie recipe! Thanks so much for sharing!!!
What did I do wrong? Mine turned out so flat. They have great flavor and I’d love to have a thicker cookie like the picture shows. The only substitution I made was using turbinado sugar for half the white and half the brown.
Hmmm, is your baking soda old or expired?
I used a half cup of stevia instead of white sugar and turned out really good still. Doesn’t make a huge difference but got rid of a little bit of sugar
Thank you for posting a great whole grain cookie, yummmm……
I just made with Splenda brown sugar and spender white sugar for a sugar free chocolate cookie
You’re welcome! Glad to hear they worked well with the splenda sugars!!
I don’t normally take the time to comment on baking blogs, but I have to comment that I followed this recipe to a T and these are AWFUL. They are taking twice as long to bake as the recipe says – still no browning on the edges. And the flavor of the batter is really unappetizing. I just don’t want others to waste all the ingredients like I did:(
Sorry they didn’t turn out for you! We make them all the time and we like them, not sure what went wrong for you!
Just made these, and they’re AMAZING! I might cut back on the sugar a bit (a tad sweet for my taste), but overall SO good! Thanks for the recipe!
I have been using this recipe for a while…I love it. But, mine always turn out flat. I have made sure my butter isn’t too soft and my baking soda and baking powder are new. Does anyone else know what could be causing it?
It might be your elevation. Try using shortening instead of butter – this is most likely to help. You could also throw in a pinch of baking powder, but know that the baking powder will make the cookies harden by the next day, if not sooner, so they’re best eaten fresh.
I suggest you try using white wheat or better yet a pastry flour made from soft white wheat. You get all the benefits of using whole wheat with a milder flavor, and if you use the pastry flour a better texture.
Hi! I tried this recipe just today, and though the cookies are yum, they are a bit too sweet. So I suggest reducing the amount of white sugar! The texture is amazing though! Happy baking fellow bakers 🙂
Wonderful recipe!! I omitted the Choco chips though. Melt-in-the-mouth cookies! Thanks a bunch for sharing!!!
8-9 minutes and they are still raw. Anyone else have this problem?
Oh no, sorry Steve! Definitely didn’t have this problem, I’d love to know if other’s did. They really turn out great for me every time.
I tried these last night. They are really excellent!! Texture-wise, definitely the best whole wheat chocolate cookie I’ve ever had.
I had a bit of a problem with the cook time (more like 11-13 minutes). Also they are SWEET! Im going to reduce sugar and/or use honey next time.
C
I have stopped buying while flour because who needs it when you have something so delicious. These are now the only cookies I make. Everyone who tries then say they are the best ever. I can’t tell you how many times I have forwarded your site to friends so they can have the recipe too. One time I didn’t have eggs and substituted banana. We liked the flavor so much that now we always include banana in with the rest of the wet ingredients. We also add walnuts to go along with the whole wheat crunch. Thanks so much!
So glad you like them! WE love them too!Like the addition of walnuts!
I made these without the chocolate chips today. We didn’t have any and I had two toddlers begging for cookies! They were amazing! They took longer to bake than the recipe said only it was so worth it!
These cookies are amazing! 8 minutes was perfect for soft, melt-in-your-mouth cookies. I am so glad I made a double batch! I used organic white sugar and sea salt because that is what I had on hand, but otherwise I followed the recipe to a tee. My cookies turned out exactly like your pictures: light, puffy, PERFECT! I wonder if the people whose cookies didn’t turn out skipped the parchment paper…?
Thank you so much! I’m glad you liked them!!
Are you using hard or soft wheat for these? Are you grinding it fresh? I do, and I often find that the store bought whole wheat flour bakes almost exactly like all purpose, but fresh ground is a bit different. Just wondering!
I used store bought wheat!
These cookies were AMAZING! Thank you. My changes were: made half the cookies, sub avocado oil for the butter, half the amount of sugar was used and used dark chocolate chips. I was skeptical using whole wheat flour but boy did that work out well! Thanks again.
I made these cookies today. They turned out great. Very delicious with a crispy exterior and edges, and a chewy interior. The whole wheat flour also gives the cookie a different texture. I will definitely make these again.
This is the 3rd weekend in a row I’ve made these. Last weekend I used all brown sugar in place of the white sugar and oh. my. gosh. I can seriously taste them now . . . off I to to make some more!!
Ooooh I love that idea of just using brown sugar!! Thanks Nat!!