Whole Wheat Chocolate Chip Cookies
These whole wheat chocolate chip cookies deliver layers of flavor and a perfect chewy texture.
Servings: 16 -18 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 Tbsp vanilla extract
- 2 large eggs
- 12 ounces semisweet chocolate chips
- flaky salt, for topping, optional
Instructions
- Brown the 1 cup unsalted butter in a saucepan (see notes below for how to brown butter). Remove from the heat and allow to cool to room temperature.
- In a small mixing bowl, combine the 1 cup whole wheat flour, 1 cup all purpose flour, 1 tsp salt, 1 tsp baking soda, and 1/4 tsp cinnamon. Whisk well to combine and set aside.
- In a large mixing bowl, combine the cooled browned butter, 3/4 cup sugar, 3/4 cup light brown sugar, 1 Tbsp vanilla extract extract and 2 large eggs. Whisk well until everything is combined and the mixture is thickened and starts to lighten in color. (You can do this in a stand mixer with the paddle attachment, too, if you prefer.)
- Add the flour mixture to the wet ingredients and mix until almost thoroughly combined. Add the 12 ounces semisweet chocolate chips and continue to mix the dough just until everything is evenly incorporated - don't overmix.
- Cover tightly and refrigerate the dough for 3-4 hours or up to overnight.
- When ready to bake, preheat the oven to 350F. Line a large baking sheet with parchment paper.
- For large cookies like the ones I made here, scoop out about 1/4 cup (4 tbsp) of dough with a 2.25 inch ice cream scoop. Release the scoop of dough directly onto the pan. For optimal spreading, you want your mounds of dough to stay fairly tall.
- Place cookies on the pan with two inches between each cookie to allow for spreading- you will need to bake these in a couple of batches. Bake for about 14 minutes. If your cookies look a little puffy coming out of the oven, carefully tap the baking sheet on a hard, heatproof surface a few times to gently deflate them.
- Sprinkle with flaky salt (I use Maldon) while still warm. Transfer to a baking rack to cool.
Notes
To brown butter:
Melt 1 cup butter in a light-colored saucepan or small frying pan over medium heat.
Keep cooking, stirring often, as it foams and sputters.
Once the foam begins to settle, watch closely for golden-brown bits forming on the bottom and a nutty, toasted aroma.
As soon as the milk solids are deep golden brown, pour the butter into a bowl, scraping in all those browned bits, to stop the cooking.
Let it cool to room temperature for your whole wheat chocolate chip cookie recipe.
Nutrition
Serving: 1 cookie · Calories: 325 kcal · Carbohydrates: 38 g · Protein: 4 g · Fat: 18 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.4 g · Cholesterol: 49 mg · Sodium: 204 mg · Potassium: 163 mg · Fiber: 2 g · Sugar: 24 g · Vitamin A: 356 IU · Vitamin C: 0.004 mg · Calcium: 30 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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