whole wheat chocolate chip cookies

March 26, 2012

This might be my new go-to cookie recipe. Dan gets a bit cross whenever I suggest anything other than the Original Toll House cookie recipe and I have to agree to an extent – when making simple chocolate chip cookies, that recipe is a classic for a good reason. These cookies are a whole different beast.

Whole wheat flour, molasses-y dark brown sugar, sea salt, and great quality bittersweet chunks of chocolate. They have an extremely deep flavour with a rich nuttiness from the whole wheat flour and dark brown sugar. You can detect a hint of saltiness in every bite which sets off the dark chocolate so amazingly well. If you haven’t experienced a hint of sea salt in your cookies yet, you’re about to have your mind blown. These are absolute keepers.

This book only offers quantities in cups so for my metric system users I weighed all the ingredients out on my scale for you and have included the exact weights below. You are most welcome :)

As a side note, I’d like to make a little argument for weighing ingredients using a scale. I feel comfortable using both systems, but I prefer to weigh for baking because there’s much less risk of human error (also the weight of flour, for example, can vary considerably depending on the quality of the flour, how much you pack into the cup, and the humidity of the air). I bought mine for about $20 (here’s a similar one) and it’s revolutionized my baking.

Whole Wheat Chocolate Chip Cookies
adapted from Good to the Grain: Baking with Whole-Grain Flours


  • 454g/ 16oz/ 3 cups whole wheat flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp kosher salt
  • 226g/ 80z/ 2 sticks cold unsalted butter, cut into 1/2 inch pieces
  • 145g/ 5oz/ 1 cup dark brown sugar
  • 226g/ 8oz/ 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 226g/ 8oz bittersweet chocolate, roughly chopped into ¼- and ½- inch chunks


  1. Place an oven rack in the centre of the oven. Preheat oven to 180C/ 350F. Line a baking sheet with parchment paper and set aside.
  2. Sift whole wheat flour, baking powder, baking soda, and salt into a medium sized bowl. Pour any grainy bits that remain in the sifter into your bowl as well.
  3. In a large bowl, add the butter, dark brown sugar, and white sugar, and beat until butter and sugars are just blended. If you don’t have a stand mixer get ready for an epic arm workout.
  4. Mix in the eggs, one at a time, making sure the first is combined before adding the second. Mix in the vanilla.
  5. Gradually add the flour mixture to the large bowl and use a rubber spatula to combine. You’ll notice that the mixture is fairly dry and thick for cookie dough. Don’t panic – all is going according to plan! Add the chocolate chunks to the batter and mix until combined evenly.
  6. Scrape the batter out onto the work surface and use your hands to finish incorporating the all the ingredients.
  7. Scoops mounds of batter (about 3 tbsp each) onto your baking sheet, leaving a good 3 inches in between them (about 6 to a sheet).  Bake for 16-20 minutes, until evenly dark brown. Transfer the cookies still on the parchment to a rack to cool. Continue with the rest of the batter. Eat cookies warm from the oven or later that same day. Makes about 20 cookies, the size of your palm.
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