A couple of weeks ago, I wrote about how I was finally happy with the results I got after baking with whole wheat flour. I had tried it before and it never worked out, but these whole wheat almond biscotti made with zero butter and this chocolate cake have reinstated my confidence in baking with whole wheat flour. If you’ve been following my posts, you’ll know that I love baking with oat flour and have a whole host of oatmeal cookie recipes. But at some point I realized that not everyone likes oats – and especially if you’re baking for friends or special occasions you want your recipe to be deservedly slightly decadent at least. And so I came up with this recipe for whole wheat chocolate chip cookies: with the classic flavor and texture of chocolate chip cookies, only made slightly less guilt-inducing by using all whole wheat flour. These whole wheat chocolate chip cookies have the same flavor and characteristics as classic ones – they’re just about perfectly baked from the outside, soft and slightly chewy inside, studded with chocolate chunks. If you’re looking for a crispy chocolate chip cookie, I’d recommend my oatmeal chocolate chip cookie recipe.
While developing these whole wheat flour-based baking recipes, I came up with a few tips and tricks to keep in mind. First: always, always, sift your flour. Don’t be lazy and skip this step – you’ll end up with more uniform results and less clumps of roti-like dough in your baked goods. Two, if you feel like you aren’t ready for it, use half whole wheat and half all-purpose flour and work your way up the next time around. Three: if you’re dealing with fussy kids and adults who will purposely stay away from anything remotely “healthy” just don’t tell anyone that they’re made with whole grains. Believe me, it works every time.
You might not believe this but I actually rarely even have chocolate chips in my pantry. Instead, I buy slabs of dark chocolate and cut chunks from those to use as chocolate chips. This way, your chocolate chips are always fresh and you control the size and quality you’re using. Nobody likes a chocolate chip cookie with measly chips so I’m generous with the size of the chunks I cut! You can also layer in different flavors with your chocolate. For example, I made half of these cookies with peanut butter-filled milk chocolate chunks and the other half with dark chocolate chips (you might be able to tell if you look closely at the pictures). You can use milk chocolate, white chocolate, dark chocolate, orange flavored dark chocolate, sea salt, caramel, the opportunities are endless. If you’re a stickler for perfectly round cookies, allow the dough to chill in the fridge for an hour before scooping onto your baking tray and baking. I like to cut the waiting time so I make do with not-perfectly shaped cookies. These whole wheat chocolate chip cookies are perfect for ice-cream cookie sandwiches too – they’re a real crowd pleaser for adults and children alike. If you try this recipe, let me know what you think – leave a comment below or write to me on Facebook, post a picture on Instagram or tweet at me on Twitter!
- 140g whole wheat flour
- 120g salted butter, room temperature
- 150g sugar
- 1 egg
- 1 tsp vanilla
- 1tsp baking powder
- 200g chocolate chips
- Preheat the oven to 180C.
- Beat the butter and sugar with an electric beater for 3-4 minutes until fluffy and well-combined.
- Add the egg and beat until combined. Add vanilla.
- Combine the flour and baking powder and sift into the mixture.
- Stir until just combined - be careful not to overmix.
- Add the chocolate chips.
- At this stage you can chill the dough for later use or bake the cookies immediately. Scoop cookie dough onto a greased baking tray/parchment paper/silpat using a tablespoon or ice cream scoop. The cookies will spread while baking so leave enough space between them.
- Bake at 180C for 20 minutes. Allow the cookies to set by cooling, avoid lifting off the baking tray until cooled.