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...
Bookmark or pin this page now because this chewy chocolate chip cookie recipe is one you will want to make on repeat!
- 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!
- 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.
- 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.
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
- 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: 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!