UPDATED: THE. Best. Whole Wheat Chocolate Chip Cookie. EVER.
May 15, 2009 > 6 Comments
Updated 2/8/2012
Since I’ve written this original recipe, I have come up with an even better recipe than the one originally posted. The original THE. Best. Whole Wheat Chocolate Chip Cookie had a tendency to spread and I wanted to correct that. While it tasted delicious (when is butter, sugar, and chocolate not delicious!?) I wanted one that was perfect in taste and texture, so I have altered the recipe below to give you an even better whole wheat chocolate chip cookie – with no spread.
This really is the recipe for the perfect whole wheat chocolate chip cookie. I’ve made these cookies many times now…ahem…we’ll not go there.
I served these for dessert to our Pastor who would not eat a crumb of anything whole wheat. I waited until he had devoured many and declared them the best darn cookies he’d ever had before telling him they were 100% whole wheat cookies. Well, ok, he didn’t say darn, but he DID say they were the best he’d had in forever!
THE. Best. Whole Wheat Chocolate chip cookie. EVER.
- 3 1/2 cups whole wheat flour – I grind the wheat on the pastry setting and it does make for a tad lighter cookie.
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 1/2 cup of butter – 2 1/2 sticks, softened
- 1 cup brown sugar
- 1 1/4 cup rapadura, Florida Crystals or your preferred choice of sugar
- 2 eggs
- 3 teaspoons vanilla
- 3 cups chocolate chips – I do 2 cups semi sweet chips and 1 cup milk chocolate. I’ve also done 1 cup each of white, milk, and semi-sweet. Those are just so good!
Preheat oven to 350○
In a large bowl stir the first 4 ingredients.
Cream butter and sugar on high until light and fluffy.
Add eggs and vanilla and beat until everything is incorporated, being sure to scrape the sides of the bowl.
On low, add in flour mixture 1/4 cup at a time, being careful not to over mix. Just mix until there is no more powdery flour on the sides of the bowl or pockets of flour in the dough.
Fold in the chocolate chips. Dough will be stiff.
Using wax paper, I roll the dough into a log, wrap and seal in an air tight container, or use plastic wrap or aluminum foil. Just be sure to wrap tightly, because you don’t want your cookie dough to dry out.
Refrigerate for at least an hour. More time is even better. I usually make this dough up on baking day, and we have dessert for 3 nights.
Drop by rounded tablespoons onto an ungreased sheet. Bake 9 – 12 minutes until light brown. Remove from cookie sheet to cool.
Pour glass of milk.
Quietly eat a warm cookie (or 2) before calling the rest of the family into the kitchen.
Wipe your mouth to destroy the evidence.
This post linked to
Tasty Tuesday with Janelle – Hosted by Comfy in the Kitchen and Becoming a Strong Woman of God
4 Moms, 35 kids Eat Too Many Sweets Edition – With this meme you have the opportunity to get a glimpse into the homes of 4 moms of many. They will each share their perspective on how they manage larger than average families. From scheduling to laundry, homeschooling to cooking they’ll share what they’ve learned and what it’s like trying to keep up. This is not always an open meme to everyone, so watch for the times they open the discussion to other moms of many. Hosted by Raising Olives
For other great link-ups see my Meme Page!
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6 Responses to “UPDATED: THE. Best. Whole Wheat Chocolate Chip Cookie. EVER.”
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Design By Joy 2009
May 15th, 2009 @ 10:45 am
Ha! That last part about destroying the evidence…too funny. At my place it’s near impossible to eat anything without kids swarming around like buzzards wanting to mooch. I usually hide out in the dining room with the lights turned out…
May 18th, 2009 @ 6:08 pm
THANK YOU for this! I’ve been looking for a whole wheat cookie for a long time and this one looks delish!
May 22nd, 2009 @ 5:23 am
Have you ever tried this with sprouted whole wheat flour? I think I’ll give it a shot, I’m sure it will have a bit nuttier flavor, but I’ll bet it will still be yummy and will give it even more of a nutritional kick.
Thanks!
Kelly
September 16th, 2009 @ 12:25 am
this looks waaaay good! i have a question though, does the flour need to be ground? i’m sort of confused, if i buy the whole wheat flour in the bag, isn’t all ready to use for baking? i’m not to familiar with it yet, but i’m trying to cook and bake healthier.
February 21st, 2012 @ 1:16 pm
Amanda I can NOT wait to try this recipe. I love finding healthier ways to eat come of my favorite recipes!! Thanks for linking up!! Blessings
February 23rd, 2012 @ 4:14 pm
Oh I can’t wait to try these! Would love to replace my regular chocolate chip recipes. I’d still eat too much of them though! LOL!