Whole Wheat Chocolate Chip Cookies (that don’t taste bad!)

I take my cookies seriously. And chocolate chip? Whoa Nelly. Don’t go claiming you have the best ones ever without some serious proof.

So when one of my favorite food bloggers, Molly at Orangette, quietly claimed that this cookie had ousted our shared favorite in her top 5 list — The New York Times chocolate chip cookies — I fired up my mixer in thirty seconds flat.

And when she said it was made with whole wheat I nearly fell off my rocker. A healthier chocolate chip cookie? Ew. I’m all for eating healthy, but if I’m eatin’ a cookie I want a cookie.

But, again, this was coming from Molly. Molly who writes for Bon Appetit, has her own book, and is really the only person who can make me cry with her food writing. I trust Molly.

So I whipped these up in 20 minutes or less — they’re really easy — and used the requisite white whole-wheat flour (not whole wheat flour — you can find both in your baking aisle). I fed them to the Ultimate Chocolate Chip Cookie Connoisseurs first (my kids); they proclaimed them delicioso. Hmmmm. These had promise.

I bit in to a warm one and immediately tasted the sweet, nutty whole wheat goodness. It was exactly as Molly described:

They’re everything that a proper chocolate chip cookie should be: tender and chewy in the middle, crisp at the edges, and very forthcoming with the chocolate. But what I like most is that, on top of all that, you also get the subtly nutty, naturally sweet-and-savory flavor of wheat.

If you’ve ever been in Europe and gotten addicted to digestive biscuits, these will be your new best friend. I will make these again and again. Are they my favorite? Probably not — I’ll slide them in at #3. #1 are the New York Times cookies, #2 are the Cook’s Illustrated Brown Butter Choc Chip. But, in a world with zillions of chocolate chip cookie recipes, #3 ain’t bad at all.

Whole Wheat Chocolate Chip Cookies (that don’t taste bad!)

Whole Wheat Chocolate Chip Cookies (that don’t taste bad!)


3 cups white whole wheat flour

1 ½ tsp. baking powder

1 tsp. baking soda

1 ½ tsp. kosher salt

2 sticks (8 oz.) cold unsalted butter, cut into ½-inch cubes for easier creaming

1 cup lightly packed dark brown sugar

1 cup sugar

2 large eggs

1 tsp. vanilla extract

8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips


Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment or silpat.

Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.

Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

Scoop mounds of dough about 3 tablespoons in size onto the baking sheets, leaving about 3 inches between each cookie. (I was able to fit about 8 cookies on each sheet, staggering them in three rows.)

Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer the cookies, still on parchment, to a rack to cool. Repeat with remaining dough.

These cookies are very good while still warm from the oven, but I find that you can taste the wheat more – in a good way – once they’ve cooled.

Yield: about 20 large cookies

Adapted from Orangette, who adapted from Good to the Grain, by Kim Boyce


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