Chewy, buttery, and chocolaty Whole Wheat Chocolate Chip Cookies are a healthier cookie recipe the whole family will love! They're made in just a few simple steps, making this a great recipe for little ones to help make as well! Easily made dairy-free and so delicious!
This recipe was originally published January 26, 2021. It was updated with new photos and recipe information on September 13, 2023.
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Table of contents
There are some feelings that I haven't unlearned from childhood. A heart bursting with love when I see a litter of puppies; excitement about a freshly baked batch of chocolate chip cookies; fear of public speaking; dread at the thought of making my bed.
Some feelings, in the search for maturity and finally "feeling" like an "adult" I'm constantly working on overcoming. Others are ones I never care to let go of. Constantly seeking to make better and better chocolate chip cookie recipes is one of the latter.
And given that I have received some feedback about the consistency of my high-altitude chocolate chip recipes, I decided this search can help benefit you, too. After all, my high-altitude cookies are thicker and heartier. Delicious in their own right, but not the cookie for you if soft and chewy cookies are your jam.
With a buttery-rich batter, a thinner cookie, and just as much chocolate chip goodness, these whole wheat chocolate chip cookies are our new favorites. I've received unanimous praise from friends, running buddies, and my husband alike. Try a batch of these new favorite cookies today. You may just remember those warm childhood feelings, too.
These Chocolate Chip Cookies Are...
- Rich
- Chewy
- Buttery
- Chocolaty
Bookmark or pin this page now because this chewy chocolate chip cookie recipe is one you will want to make on repeat!
Ingredients
- Unsalted Butter: Softened to room temperature. If using salted butter, reduce the salt in the recipe by a pinch.
- Light Brown Sugar: Measure the sugar by packing it tightly into the measuring cups. For a deeper molasses flavor, opt for dark brown sugar.
- White Sugar: Sweetens the cookie deal!
- White Whole Wheat Flour: A type of wheat that isn't as tough or nutty as traditional whole wheat flour. You can find it at Whole Foods and most major grocery store chains.
- Egg: One large egg binds the cookies together and contributes a savory base for the cookies.
- Vanilla Extract: For the best flavor, use pure vanilla extract.
- Salt: Enhances the sweetness of the cookies.
- Baking Soda: Helps the cookies rise, giving them a great texture.
- Semisweet Chocolate Chips: Or, semi-sweet chocolate chunks.
How to Make Whole Wheat Chocolate Chip Cookies
Preheat the oven and line the baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the butter and sugars. Mix or whisk until combined.
Add the egg and vanilla extract to the butter and sugar mixture. Mix or whisk until combined.
Add the flour, baking soda, and salt to the mixing bowl. Combine well.
Fold the chocolate chips into the dough.
Scoop the cookie batter out onto the prepared cookie sheets, 2 inches apart.
Bake the cookies for 10-12 minutes, or until they just start to turn golden around the edges. Enjoy!
Recipe Pro-Tips
- Weighing the Flour: I recommend measuring the flour by weighing it. It is the most precise way to do so and kitchen scales only cost around $10 on Amazon. They'll make your cookies perfect every time. Alternatively, spooning and leveling the flour is the second-best measuring option.
- Prepare the Baking Sheet with Parchment or a Silicone Mat - this will keep the cookies from sticking to the baking sheet and will help them bake more evenly and not burn.
- Scoop the Cookies into Uniform Sizes: by using a cookie scoop or weighing the scoops with a food scale.
Dietary Adaptations
- Dairy-Free: To make dairy-free whole wheat chocolate chip cookies, simply substitute vegan butter for unsalted and use vegan chocolate chips.
- Gluten-Free: Make these chocolate chip cookies without gluten by substituting 1-for-1 gluten-free flour for whole wheat flour.
Variations
Part of the fun of chocolate chip cookies is all the variations, am I right? Here are some of my favorites. Substitute any of the following in or add an extra half cup of any to the existing chocolate chips!
- Chopped walnuts
- Raisins
- M & M's
- Butterscotch chips
- White chocolate chips
- Dried cranberries
- Chocolate chunks
- Mini chocolate chips
- Dark chocolate chips
High Altitude Directions
This is a fantastic high-altitude chocolate chip cookie recipe. just follow the recipe directions as listed, increasing the temperature from 350 to 365 degrees Fahrenheit for the perfect thick and chewy chocolate chip cookies above 3,500 feet!
Storage Directions
- Storage: Leftover wheat cookies keep covered in an airtight container at room temperature for 2-3 days. For a shelf-life of up to 6 days, store the airtight container in the refrigerator.
- Freezing: The cookies can also be frozen in a freezer-safe container for up to 3 months. Defrost the cookies at room temperature for 30 minutes to 1 hour, or until thawed through.
Tools Needed to Make This Recipe
- Large mixing bowl
- Measuring cups & spoons
- Food scale
- Whisk (optional)
- Silicone scraper
- Cookie scooper
- Parchment paper or silicone baking mat
- Cookie baking sheets
- KitchenAid stand mixer or hand mixer (optional)
More Cookie Recipes
- Andes Double Chocolate Mint Cookies
- Chocolate Coconut Cookies
- Peanut Butter M&M Cookies
- Dairy-Free Chocolate Chip Cookies
- Birthday Cake Cookies
- Whole Wheat Peanut Butter Cookies
- Edible Peanut Butter Cookie Dough
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Chewy Whole Wheat Chocolate Chip Cookies
Email FacebookChewy and buttery Whole Wheat Chocolate Chip Cookies the whole family will love!
These cookies are another great high altitude chocolate chip cookie recipe, too. Follow the directions as listed, preheating the oven to and baking the cookies at 365 degrees Fahrenheit instead of 350.Ingredients
- 1 cup unsalted butter melted and cooled for 3-5 minutes
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 ¾ cups 360g whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups semisweet chocolate chips or chunks
Instructions
- Preheat the oven to 350 degrees Fahrenheit (365 degrees Fahrenheit if baking above 3500 feet of elevation) and line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl or bowl of a stand mixer, combine the butter, brown sugar, and granulated sugar. Mix on medium speed (or whisk by hand) for 20-30 seconds, or until combined.
- Add the egg and vanilla to the butter mixture and mix or whisk for another 20-30 seconds, until combined and smooth.
- Add the flour, salt, and baking soda to the flour mixture and gently whisk or mix in on slow speed, until a smooth but thick cookie dough forms. Note: the dough will look a little wet and that's ok.
- Add the chocolate chips to the cookie dough and fold in with a spatula until combined.
- Scoop the cookie dough by 2 tablespoon balls onto the lined cookie sheet, leaving 2 inches between the cookies.
- Bake the cookies for 10-12 minutes, or until they are golden around the edges. Cool the cookies on a wire rack and serve when cooled to your degree of liking!
Aunt Virg says
These are delicious! Added walnuts, put them in the refrigerator for a few hours before forming. Made them a bit smaller and baked at 350 for 9 minutes, at 6000 feet elevation. They freeze well.
Next batch, and there will definitely be a next batch, with mini chocolate chips...
Mae's Menu says
Hi, there! So glad to hear that you liked the cookies! Such a great idea to add walnuts. 🙂 Thanks for the feedback! If you have a moment, do you mind rating the recipe by clicking the five stars on the recipe card? It really helps me out.
Thank you so much!
Chelsea