Chewy 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.
1cupunsalted buttermelted and cooled for 3-5 minutes
1cuppacked light brown sugar
½cupgranulated white sugar
1large egg
2teaspoonspure vanilla extract
2 ¾cups360g whole wheat flour
½teaspoonsalt
½teaspoonbaking soda
2cupssemisweet 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!