Whole Wheat Chocolate Chip Cookies

This post may contain affiliate links. See my full disclosure. As an Amazon Associate, I earn from qualifying purchases.

Simple whole wheat chocolate chip cookies with a classic flavor and soft and chewy texture! I love using fresh milled flour for this recipe.

Cookies are my husband’s love language!

Since it’s imperative that I keep us well-stocked in this department, I prefer to ditch the refined white flour in most of my homemade cookies in favor of flour with more fiber and nutrition.

This whole grain chocolate chip cookie recipe is very straightforward. The cookies require no chilling and use butter (no shortening).

And pull out your kitchen scale, because the recipe is by weight for consistency.

Whole Wheat Flour Notes for the Perfect Texture

Similar to my whole wheat peanut butter cookies, this chocolate chip cookie recipe uses a mixture of regular whole wheat flour and whole wheat pastry flour.

Whole wheat pastry flour has a lower protein content and works well for any baked goods that aren’t risen with yeast or sourdough starter.

However, I find the cookies to turn out a bit crumbly with 100% pastry wheat. Mixing in a little of the regular higher-protein whole wheat flour creates a four blend that better mimics all-purpose flour and makes the texture just perfect!

Baking Cookies With Fresh Milled Flour

I mill my own flour at home with a small countertop appliance. I love how fresh and flavorful the flour is in my baking and the nutrition it provides our family. (You can find my sources for wheat berries in that blog post as well).

If you’re using fresh milled flour for these chocolate chip cookies like I do, you’ll want to mill a combo of hard wheat flour (I like hard white) and a soft wheat flour (I like soft white wheat).

Whole Wheat Chocolate Chip Cookie Ingredients

Salted butter – I use softened grass-fed butter in my cookie recipe. If you buy unsalted butter, you will need to increase the amount of salt in the recipe.

Granulated sugar – Gives a crisp texture to the edges of the cookies. I use a fine-textured organic unrefined cane sugar that I find at Costco.

Brown sugar – Softens the cookies and adds flavor. I use an unrefined organic light brown sugar (again, from Costco).

Eggs

Pure vanilla extract – a pronounced flavor in chocolate chip cookies so don’t skip it!

Whole wheat pastry flour (soft wheat flour) – keeps the cookies light while still being 100% whole wheat flour

White whole wheat flour (hard wheat flour) – gives the cookies structure

Kosher salt – you may need to make adjustments if using a fine salt

Baking soda

Baking powder

Chocolate chips – I prefer dark or bittersweet chocolate chips, but you can use whatever you like–even chocolate chunks.

How to Make Whole Wheat Chocolate Chip Cookies (Step-by-Step Instructions)

You can mix a single batch of whole wheat chocolate chip cookies with a hand mixer. I love to quickly mix up a double batch in my Bosch mixer (you can get $20 off with my affiliate code).

Step 1 – Mix Whole Wheat Flour and Other Dry Ingredients

You’ll want to start by preheating your oven and lining a half sheet pan with a silicon baking mat or parchment paper.

To start the cookie dough, whisk together the flour, salt, baking soda, and baking powder and set these dry ingredients aside.

Step 2 – Cream the Butter and Sugars & Mix in Eggs and Vanilla Extract

Then in a large bowl or the bowl of your mixer, add the softened butter, granulated sugar, and brown sugar. Cream these together on medium speed until smooth.

Add the eggs and vanilla extract and mix until combined. Scrape down the sides of the bowl to make sure everything is incorporated.

Step 3 – Add Dry Ingredients & Chocolate Chips

Now add the prepped dry ingredients and mix one last time. Fold or stir in the chocolate chips to finish the batter. It shouldn’t be overly sticky when it’s done.

Step 4 – Scoop and Bake the Whole Wheat Chocolate Chip Cookies

I use a 1.5-tablespoon cookie scoop, but you can scoop the cookie dough out with a spoon, if you need to.

Arrange 12 cookie dough balls on the prepared pan evenly spaced so they have room to spread out during baking.

Bake for about 8 minutes or until the edges are very lightly golden.

The key is to not over-bake the cookies!

The cookies tend to take on a sticky/stale or overly-crunchy texture if over-baked. They will be quite soft right out of the oven, but will change considerably as they cool completely.

Storing and Instructions for Freezing

The cookies will last at room temperature for up to three days. The baked cookies freeze well, but we love to freeze the cookie dough balls in a single layer an airtight container or freezer bag.

Then we pull them out and bake them from frozen (they usually take a couple extra minutes to bake) for fresh chocolate chip cookies whenever we’re craving them!

More Whole Wheat Cookie Recipes From Aberle Home

• Whole Wheat Cut-Out Iced Sugar Cookies
• Whole Wheat Peanut Butter Cookies
• Whole Wheat Molasses Cookies
• Spelt and Buckwheat Pizzelle Cookies

I’m so grateful for your comments, reviews, and questions! Your star ratings help others discover my recipes, and your feedback helps me make improvements. Thank you for your support!