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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{ 9 comments… read them below or add one }

Marisa March 26, 2012 at 8:03 am

These are my new favorite go to chocolate chip cookies. I absolutely love these babies! And I’m not even a whole wheat loving person – but these truly converted me. The depth of flavor in these is so improved from the wheat flour. I’ve also made them with white whole wheat flour and they are also very tasty.

I also just love Good to the Grain in general – a fantastic cookbook! Though I will say I’ve spent WAY too much money buying flours since acquiring it!

Also want to weigh in (hehe) on weighing measurements and have to say I am a complete convert! I bought my first scale maybe 2 years ago and it is one of my most loved and used tools. It is just so darn easy and SO accurate. Love it. I find myself using it all the time – even just to measure out a serving of pasta. I hope one day we will completely switch over here in the States. So convenient.


Deanna March 26, 2012 at 12:42 pm

Those cookies are delicious. I especially love that they use cold butter because I am terrible at softening butter.

And I love baking by weight, especially since it means fewer dishes.


Lara March 26, 2012 at 1:42 pm

Finally a whole wheat recipe that is actually whole wheat! Usually I see these titles and the recipe is 1/2 whole wheat flour at best. I can’t wait to try these!


Kathryn March 26, 2012 at 4:23 pm

This look and sound just perfect, sometimes I find the texture of whole wheat cookies a bit odd especially if the recipe hasn’t really compensated for the difference in flour. I must try these!


Laurie Jesch-Kulseth @ Relishing It March 26, 2012 at 7:21 pm

Those look delicious! I can’t make (chocolate chip) cookies any other way — I actually prefer the whole wheat. And who doesn’t need more whole grains in their diet?! Win!


Angharad March 26, 2012 at 9:47 pm

I absolutely prefer the whole wheat as of now. It adds so much flavour. Love.


Emily @LivingLongfellow March 27, 2012 at 8:35 pm

pretty placemat. I wanted to make cookies recently (got too lazy and didn’t do it), but was staring at the whole wheat flour just wondering if it can/ought to be done. guess I only needed to read this.


arianna February 12, 2014 at 11:22 pm

These are THE BEST cookies I have baked. Thank you


Ray September 29, 2014 at 9:34 am

Thank you so much for showing weights as I dont have cups. Living in Europe we use scales, as I am sure you know.


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