Name: Whole Wheat Chocolate Chip Cookies
Prep time: 5 min
Cook time: PT-485366H37M34S
Total time: PT-485366H37M34S
Cuisine: American
Ingredients: 8 tbsp salted butter, completely softened; 2/3 cup light brown sugar; 1 tsp vanilla extract; 1 egg; 1 1/3 cup white whole wheat flour (or golden whole wheat); 1/2 tsp baking soda; 1/4 tsp salt; 1/2 – 2/3 cup chocolate chips

Why You’ll Love This Recipe

This recipe combines the best of both worlds: the rich, sweet, and melty goodness of chocolate chip cookies with the wholesome benefits of whole wheat flour. Using white whole wheat flour keeps the cookies light and soft while providing extra fiber and nutrients. The quick prep and short baking time make it perfect for a last-minute dessert or snack. Plus, the cookies stay soft and delicious for days, making them ideal for meal prep or sharing.

Ingredients

8 tbsp salted butter, completely softened
2/3 cup light brown sugar
1 tsp vanilla extract
1 egg
1 1/3 cup white whole wheat flour, or golden whole wheat
1/2 tsp baking soda
1/4 tsp salt
1/2 – 2/3 cup chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350 degrees F.
In a large bowl, add softened butter and brown sugar. Using a whisk or hand mixer, cream butter and sugar together until light and fluffy. (Tip: To quickly soften butter, slice it into thin slices and microwave in 5-second increments until softened; small amounts of melted butter are fine.)
Add vanilla extract and egg to the butter and sugar mixture. Whisk or mix until just combined.
In a medium bowl, whisk together white whole wheat flour, baking soda, and salt.
Combine the flour mixture with the wet ingredients using a wooden spoon until just mixed; avoid overmixing. Fold in the chocolate chips.
Line a cookie sheet with parchment paper. Using a cookie scoop or spoon, place 12 equal scoops of dough onto the sheet. For thinner cookies, gently press down the dough before baking; for thicker cookies, leave them as scooped.
Bake for 8-9 minutes at 350 degrees F. The tops will appear soft, and edges and bottoms will turn golden brown. Remove and allow to cool on the baking sheet; cookies will set as they cool. Do not overbake.

Servings and timing

Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
Servings: 12 cookies

Variations

Use dark chocolate or white chocolate chips instead of regular chocolate chips for different flavors.
Add 1/2 cup chopped nuts such as walnuts or pecans for extra crunch.
For a chewy texture, substitute half the brown sugar with granulated sugar.
Mix in 1/2 teaspoon of cinnamon or a pinch of espresso powder to enhance the chocolate flavor.
Use regular whole wheat flour for a denser, heartier cookie (note this will change texture).

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, place a slice of bread in the container to maintain moisture. For longer storage, freeze cookies in a zip-top bag for up to 3 months. Reheat frozen cookies by microwaving for 10-15 seconds or warming in a 300°F oven for 5 minutes.

FAQs

What is the difference between white whole wheat flour and regular whole wheat flour?

White whole wheat flour is made from a lighter variety of wheat, resulting in a milder flavor and lighter texture compared to regular whole wheat flour, which is darker and denser.

Can I substitute all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour, but the cookies will be less dense and less nutritious without the whole wheat flour’s fiber and nutrients.

How do I soften butter quickly?

Slice the butter into thin pieces and microwave it in 5-second increments until softened. Small bits of melted butter are okay.

Can I use salted or unsalted butter?

Salted butter is recommended for this recipe, but if using unsalted butter, add a pinch more salt to the dough.

How do I make my cookies thicker?

Do not press the dough down before baking, and use a cookie scoop to keep the dough in rounded mounds.

Can I make this recipe vegan?

You can try substituting the egg with a flax egg or other egg replacer and using vegan butter.

How long will the cookies stay fresh?

Stored in an airtight container, cookies stay fresh for up to 5 days at room temperature.

Can I add nuts or other mix-ins?

Yes, chopped nuts, dried fruit, or seeds can be added for extra flavor and texture.

What is the best way to prevent cookies from spreading too much?

Chill the dough for 15-30 minutes before baking, or reduce the amount of softened butter slightly.

Can I freeze the cookie dough?

Yes, you can freeze cookie dough balls on a baking sheet, then transfer to a bag for up to 3 months. Bake from frozen with a minute or two extra baking time.

Conclusion

These whole wheat chocolate chip cookies offer a delicious, healthier alternative to traditional cookies without sacrificing the classic soft, gooey texture and rich chocolate flavor you love. With a quick prep time and simple ingredients, they are a perfect homemade treat for any occasion. Whether you enjoy them fresh from the oven or stored for later, they’re sure to become a favorite in your cookie rotation.