Whole Wheat Chocolate Chip Cookies
Soft and gooey perfectly baked chocolate chip cookies made with white whole wheat flour.
Servings: 12
Ingredients
- 8 tbsp salted butter (1 stick) melted
- 1/2 cup dark brown sugar packed
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cups white whole wheat flour or "golden" whole wheat
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2-2/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add melted butter and sugar. Using a whisk or hand mixer, mix butter and sugar together.
- Next, add vanilla and egg to the butter and sugar mixture. Whisk or mix until just combined.
- In a medium bowl, add white whole wheat flour, baking soda, and salt. Whisk until combined. Note: You can also add this right to the bowl of wet ingredients, just be sure to sprinkle the baking soda and salt evenly.
- Combine the flour mixture with the butter and sugar mixture with a wooden spoon until just combined (do not over mix). Fold in chocolate chips.
- Line a cookie sheet with parchment paper. Using a cookie scoop or spoon, scoop 12 equal scoops of cookie dough onto the parchment paper.
- Bake for 9-10 minutes at 350 degrees. You’ll notice that the tops look soft but the edges and bottom will start to become golden brown. Cookies will set as they cool, do not overbake. Cool for at least 15-20 minutes before serving.
Notes
*to melt butter, I recommend microwaving for 40-45 seconds. You want your butter to be melted but not super hot.
I recommend using King Arthur Golden Whole Wheat (or White Whole Wheat) flour. (affiliate link)
Regular whole wheat flour also works but will result in a slightly denser cookie.
Nutrition
Serving: 1cookie | Calories: 212kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 162mg | Potassium: 96mg | Fiber: 2g | Sugar: 17g | Vitamin A: 254IU | Calcium: 22mg | Iron: 1mg
