These whole wheat chocolate chip cookies are practically health food. 100% whole grain and bittersweet chocolate chips? Don’t those contain whole grains and flavonoids? Totally health food, right? Perfect for back to school. The texture is soft and chewy, and the combined flavors of the whole wheat and dark brown sugar along with the bittersweet chocolate chips may put these on on your list as one of your favorite chocolate chip cookies.
And who knew that grinding your own whole wheat would be so easy? I just love using the Wonder Mill and not having to worry about the whole wheat flour going rancid.
The recipe requires that you make the dough in advance and refrigerate it for several hours or overnight. I didn’t notice this at first so I had to scramble in the morning to bake the cookies because I had planned on taking them to work for a celebration. I used bittersweet chocolate chips, but you could easily use semisweet chocolate chips in these cookies.
I promise you, these cookies will be a huge hit. I baked about four dozen of them for work, and they flew out of the cookie jar. I don’t think I’ve seen anything I’ve shared at work get as much attention and love as these cookies did. I saved a few for my little grandsons and they LOVED them. I will definitely make them again and again. Try them, you will love them!
I adapted this recipe from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains.
- 6 oz butter
- 7½ ounces (1 C) dark brown sugar
- 2 tsp vanilla
- ½ tsp baking soda
- ½ tsp espresso powder (optional, I used it)
- ¼ tsp baking powder
- ⅓ C Lyle’s Golden Syrup (you can also use light corn syrup)
- 1 T apple cider vinegar
- 2 large eggs
- 9 ounces (2 C) whole wheat flour
- 20 ounces bittersweet chocolate chips
- Melt the butter in a saucepan. Remove the pan from the heat, add the sugar, and stir until the sugar is melted.
- Pour the butter/sugar mixture into a medium bowl and allow it to cool to lukewarm.
- Add the vanilla, baking soda, espresso, baking powder, syrup, and vinegar.
- Add the eggs, one at a time, beating the mixture well each time.
- Add the flour and mix thoroughly.
- Stir in the chocolate chips.
- Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F.
- Line baking sheets with parchment and drop the dough by tablespoon onto the sheets, about 2 to 3 inches apart. I use a small scoop to create (somewhat) even sizes.
- Bake, two sheets at a time, for 12 to 13 minutes, rotating the sheets half way through, until they are just beginning to brown.
- Cool the cookies on the baking sheets. Loosen the cookies from the parchment after about 5 minutes.