Chewy and buttery Whole Wheat Chocolate Chip Cookies the whole family will love!
This recipe was originally published January 26, 2021. It was updated with new photos on February 16, 2022.
Table of contents
- This whole wheat chocolate chip cookie recipe is...
- Recipe ingredients:
- How to make whole wheat chocolate chip cookies...
- Additional ingredient mix-ins:
- Recipe pro-tips:
- How do you melt butter?
- Can you make this cookie recipe at high altitude?
- Storage directions:
- Tools needed to make this recipe:
- Other cookie and dessert recipes:
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.
Instead, I find myself seeking out more opportunities to enhance and build upon them.
Save this pan for later on Pinterest:
Following an obscene number of rescue dog accounts on Instagram is one tactic I employ. Constantly seeking to make better and better chocolate chip cookie recipes is another.
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.
Thankfully, I landed on this chewy whole wheat cookie recipe on my recipe testing journey.
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 the husband alike.
They're especially good fresh out of the freezer, too, if you're as into frozen cookies as much as I am.
Try a batch of these new favorite cookies today. You may just remember those warm childhood feelings, too.
This whole wheat chocolate chip cookie recipe is...
- Rich
- Chewy
- Buttery
- Chocolaty
Bookmark or pin this page now because this chewy chocolate chip cookie recipe is one you won't want to make just once!
Recipe ingredients:
- Unsalted butter
- Light brown sugar
- Granulated white sugar
- White whole wheat flour - white whole wheat flour is 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.
- Large egg
- Vanilla extract
- Salt
- Baking soda
- Semisweet chocolate chips
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.
- In a medium-size mixing bowl, whisk together the flours, salt, and baking soda until combined.
- Slowly pour the flour mixture into the butter and sugar mixture. Slowly whisk or mix until a dough forms.
- 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!
Additional ingredient mix-ins:
Part of the fun of chocolate chip cookies can be all the mix-ins, 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
Recipe pro-tips:
- Use unsalted butter - the better quality butter you can afford, the better, but you don't have to splurge to still have great cookies.
- Weigh 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. I recommend purchasing one if you are able. If not, however, scooping the flour into the cup and leveling it off with a knife (i.e. not scooping the measuring cup straight into the flour!) is the second-most precise way to measure flour.
- Use parchment paper or a silicone baking mat - this will keep the cookies from sticking to the baking sheet and/or burning
- Preheat your oven before baking the cookies - ensures that the cookies bake evenly
- Scoop your cookies into uniform sizes - more on that below!
Unfortunately, there isn't a gluten-free whole wheat flour substitute on the market so I haven't been able to try making these cookies gluten-free.
If you're feeling adventurous you can attempt making these cookies with a 1-to-1 gluten-free flour, but I can't guarantee any results.
The easiest way to make your cookies all the same size is by using a cookie scooper. I like this 2 tablespoon size.
Just scoop the batter, level off the top, and then place the cookie scoops 2 inches apart on the parchment or silicone baking mat-lined baking sheet.
There are a few different ways to make chocolate chip cookies chewy, but here are the ways we are employing for this recipe:
Brown sugar - the extra moisture in the brown sugar, along with the molasses, makes these cookies chewier than normal
Melted butter - I honestly don't know the reason behind this (if you know, please comment below!) but a few years ago I noticed that all cookie recipes made with melted butter were chewy. So, I made sure to work that into this recipe!
How do you melt butter?
You can melt butter 2 ways:
- On the stovetop - add cubed butter to a small saucepan and heat over low heat, stirring every 20-30 seconds or so, or until the butter is melted.
- In the microwave - add cubed butter to a microwave-safe bowl. Cover the bowl with a paper towel or microwave-safe lid. Heat on 20-30% power for 30-40 second intervals, or until melted.
Can you make this cookie recipe at high altitude?
Yes, you most certainly can bake this recipe at high altitude! Follow all the directions as listed, just increasing your oven temperature from 350 to 365 degrees Fahrenheit and you'll be all set!
Storage directions:
These cookies will last in an airtight container (stored at room temperature or in the refrigerator) for up to 4-5 days.
These cookies can also be frozen in a freezer-safe container for up to 3 months.
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 make and like this recipe, please review and rate it 5 Stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Chewy Whole Wheat Chocolate Chip Cookies
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!
Notes
1. Cookies can be stored in an airtight container at room temperature or in the refrigerator for 4-5 days. They can be frozen in a freezer-safe container for up to 2 months.
2. You can melt the butter using the following techniques:
- On the stovetop - add cubed butter to a small saucepan and heat over low heat, stirring every 20-30 seconds or so, or until the butter is melted
- In the microwave - add cubed butter to a microwave-safe bowl. Cover the bowl with a paper towel or microwave-safe lid. Heat on 20-30% power for 30-40 second intervals, or until melted.
3. For the best results, use fresh flour (i.e. with a good expiration date) and weigh it to measure it.
4. You can also mix in ½ cup walnuts, raisins, M&M's, dried cranberries, white chocolate chips, and more into these cookies!
Nutrition Information
Yield
36Serving Size
1 cookieAmount Per Serving Calories 156Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 52mgCarbohydrates 21gFiber 2gSugar 13gProtein 2g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
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