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.
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
Whole Wheat Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips dark or semi-sweet
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.