Whole Wheat Chocolate Chip Cookies

Our Favorite Whole Wheat Chocolate Chip Cookies Recipe! These Cookies are Soft but Chewy. the whole wheat is subtle so it doesn’t feel any healthier than your typical chocolate chip cookie!

Everyone has their go-to chocolate chip recipe. This one came from my mother and has been baked with love in my family since I was a tyke; I’ve made these yummy cookies so many times growing up and now with my own children on many occasions that I have the recipe memorized.

I love this time of year and am happy to see so many friends and family publicly counting what they are grateful for. I am grateful for the opportunities I’ve had to bake a batch of these cookies to put in my kids lunch, to send with my husband for his co-workers, to give to a family member with an encouraging note, to surprise a friend just because, to include for our monthly church groups “cookie night”, to bring to our extended family Sunday dinners or to bake when I’m in the mood for something sweet. It’s amazing how freshly baked chocolate chip cookies can lighten a load, lift a mood or simply make someone smile. 🙂 Don’t let the whole wheat fool you; these are still so full of flavor and delicious! 🙂

More Popular Cookies Recipes to Try:

• Rolo cookies
• Homemade Thin Mints
• Reese’s Quiches
• Homemade Oreo Cookies
• Chocolate Chip Skillet Cookies
• Strawberries & Cream Sugar Cookies

Whole Wheat Chocolate Chip Cookies Ingredients:

• 1 C Brown Sugar
• 1 C Sugar
• 1/2 C Butter
• 1/2 C Oil
• 2 Eggs
• 1 Tsp Vanilla
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1 Tsp Salt
• 3 C Whole Wheat Flour *Can use regular flour
• 2 C Chocolate Chips

How to Make Whole Wheat Chocolate Chip Cookies:

• Preheat oven to 375° F.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, sugar, brown sugar and vanilla in large mixer bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in chips.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 7 to 9 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Whole Wheat Chocolate Chip Cookies Variations

REGULAR CHOCOLATE CHIP COOKIES: Use regular flour instead of whole wheat, still delicious and doesn’t affect the recipe.

CHANGE THE ADD-INS: Use dark chips, caramel chips, nuts, raisins, craisins, etc…customize to your taste buds!

CHOCOLATE CHIP COOKIE BARS: Preheat oven to 350° F. Grease 15 x 10 jelly roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. *May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.