When my city, Springfield, MO, was in self quarantine mode earlier this year, I found it very difficult to find all-purpose flour online or in stores (although admittedly I only tried one store because I was limiting the number of places I went).
As someone who bakes pretty often, this wasn’t a major deal—I had other flours I decided to experiment with and use that were already in my pantry. I had a good amount of whole wheat flour, so that was the inspiration for this whole wheat chocolate chip cookie recipe.
Related: The Best Cookie Recipes
But you should know these whole wheat chocolate chip cookies are still, well, cookies. They are made with butter and sugar and a generous heaping of dark chocolate chips.
So if you are worried these will taste like “health food,” then fear not, because they simply taste like delicious homemade cookies. 🙂 I will say the whole wheat flour adds another level of texture as well as flavor—they almost taste slightly nutty to me.
Here’s a side-by-side comparison of all-purpose flour and whole wheat flour. Whole wheat is less processed—it contains all of the wheat kernel (ground up), whereas in all-purpose flour, part of the wheat kernel is removed.
I will put the full recipe in the printable recipe card below, but I did want to note that this whole wheat chocolate chip cookie recipe works best if you chill the dough in the refrigerator for at least an hour (up to overnight).
I did test it without chilling and although it’s still good (so if you can’t wait, I get it!), the cookies spread more and it was harder to get that soft center that I prefer in cookies.
If you find yourself with whole wheat flour, or are looking to get into whole wheat flour baking, this is a super simple and delicious recipe to start with. Happy baking, friends! xo. Emma
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- ½ cup butter (softened)
- ¼ cup sugar (granulated white)
- ¼ cup sugar (brown)
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup flour (whole wheat)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips (dark or semi-sweet)
- flaky sea salt (optional)
- In a medium mixing bowl, cream together the softened butter and sugars. Add the egg and vanilla extract and stir until just combined.
- Add the flour, baking powder, and salt. Stir until a dough ball begins to form. Then stir in the chocoalte chips.
- Cover and chill in the refrigerator for one hour, and up to overnight.
- Spoon onto a baking sheet lined with a baking mat or parchment paper. Top with flaky sea salt, optional.
- Bake at 325°F for 8-10 minutes, just until the edges begin to brown.