Whole Wheat Chocolate Chip Cookies
Soft and Chewy Whole Wheat Chocolate Chip Cookies made with (or without) freshly milled flour are full of nutty flavor and whole grain goodness, making this a treat you’ll always want to have around!
Ingredients
- 2 1/2 sticks of butter room temperature
- 300 grams brown sugar 1 1/2 cups
- 240 grams white sugar 1 1/4 cup
- 2 eggs
- 1 Tablespoon vanilla extract
- 500 grams whole wheat flour 4 cups
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon coarse salt
- 16 oz semi-sweet chocolate chips or chocolate chunks
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, add sugars and butter and cream together on medium speed for about 5 minutes. The mixture should lighten in color and look whipped.
- Scrape down the sides of the bowl and add in your eggs and vanilla. Mix for about another minute until well blended.
- In a separate large bowl add your flour, baking soda, baking powder, and salt and whisk until well combined. Add your dry ingredients to the mixer bowl and mix until just combined, scraping down the sides of the bowl once.
- Add in the chocolate chips and mix until they are evenly dispersed in your dough. Make sure to scrape the bottom of the bowl to make sure there are no dry ingredients hiding.
- Transfer your dough to an airtight container with a lid and store in the refrigerator for 24 hours, or up to 3 days.
- When ready to bake your cookies, remove the dough from the fridge and preheat your oven to 335 degrees.
- Prepare a cookie sheet with parchment paper. Scoop out the cookie dough and form it into a ball about the size of a ping pong ball. Position cookies about 3 inches apart on the prepared baking sheet. Sprinkle with coarse salt if desired. Place in the preheated oven and bake cookies for 12-14 minutes until golden brown.
- Transfer to a wire rack to cool and enjoy! I can’t wait for these to become your favorite chocolate chip cookies!