Whole Wheat Soft Chewy Chocolate Chip Cookies
Chocolate chip cookies are honestly my favorite cookies in the whole wide world. I simply love both making and eating them. Not only is the preparation super easy, but they also taste beyond tasty. Here are some of the reasons this cookie recipe is the best:
- made in just 35 minutes (rest included)
- soft, gooey, chewy almost caramelized interior
- incredibly rich in flavor
- healthy(ish) - whole wheat flour cookies
- incredibly easy to make
- full of chocolate flavor and mini chocolate chips, yum
- they store amazingly well
- freezer friendly chocolate chip cookie recipe
- simply: the best homemade cookies
Ingredients
This easy homemade chocolate chip cookie recipe has only available ingredients, but it's important to use them all.
Butter - Melt the butter, then let it come to room temperature. It's important to really melt the butter completely so that there aren't any visible pieces of butter left. Also, make sure to only use room temperature melted butter in this recipe.
Sugar - In this recipe, we are using both regular white sugar and packed light brown sugar. We LOVE Billington's Light Muscavado sugar (not sponsored), makes these cookies extra tasty and brings that amazing aroma to the batter. If you can't find it at your local store, you can use any other high-quality brown sugar as well.
Eggs - There's no substitute for eggs, the eggs hold everything together.
Salt - Nope, don't worry, the cookies won't be salty at all. Salt only makes them tastier and richer.
Baking powder - So that the cookies can grow and spread when in the oven.
Flour - We used both all-purpose flour and whole wheat flour. It makes the cookies even richer, more decadent and chewier.
Chocolate chip - Use milk chocolate chips or dark chocolate chips. You could also use chopped chocolate.
How long can I keep chocolate chip cookies? How about freezing?
These whole wheat soft chewy chocolate chip cookies are great for storing. Keep them in an airtight container or cookie box for up to 5 days. You can also freeze the scooped cookie dough for up to 60 days.
Other incredibly tasty chocolate cookies to try
- Chocolate Brownie Cookies
- Buckwheat Thumbprint cookies with Grapes
- Chocolate Crinkle Cookies (video)
- Crunchy Chocolate Cookies (with Hazelnuts)
METHOD
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butter and sugar
In a large bowl mix together melted butter (at room temperature), packed light brown sugar and regular white sugar using an electric mixer. Mix for about 3 minutes on medium speed.
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eggs and vanilla
Add the eggs and vanilla essence (or vanilla seeds) to the butter-sugar mixture. Mix until just combined, for a few seconds. Make sure not to overwork the mixture.
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add the dry ingredients
Add all-purpose flour, whole wheat flour, baking powder, and salt. Mix until just combined, for a few seconds. Make sure not to overwork the mixture. Add the chocolate chips and stir until combined using a spatula.
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cookies
Fill the ice cream scoop with dough, scrape the excess off by using the edge of the bowl, and just press and release onto a baking sheet lined with baking paper. You should get around 22 cookies. Place in the freezer for about 15 minutes or in a fridge for 30 minutes.
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bake and serve
Lightly press each cookie dough onto your prepared large baking sheet. Make sure to leave enough space between each cookie, because they will spread. Place in preheated oven and bake for 9 - 11 minutes at 175 °C / 350 °F. It's super important not to overbake the cookies or they won't be as soft and gooey as they should be. Cool for 5 minutes before removing to wire racks to cool completely.
TipIf you won't bake all the cookies at once, you can freeze the cookie dough for up to 60 days.
