Chewy Whole Wheat Chocolate Chip Cookies

Prep time
Cook time
Total time
Serves: 2 dozen
  • ¾ C unsalted butter, melted
  • 1 C packed brown sugar
  • ½ C white sugar
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 2 C semisweet chocolate chips
  1. Grease cookie sheets or line with parchment paper (I actually did neither, and they came out fine on a plain old bare shiny metal cookie sheet).
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended
  3. Beat in the vanilla, egg, and egg yolk until light and creamy
  4. Mix in dry ingredients until just blended
  5. Stir in the chocolate chips, then chill in the fridge for 1-2 hours
  6. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets (I did large golf ball size chunks, and could fit 9 at a time – they spread quite a bit, so don’t try to cram them)
  7. Cookies should be about 3 inches apart
  8. Bake for 10-12 minutes in a 325 F preheated oven, or until the edges are lightly toasted
  9. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
  10. For a softer cookie be careful not to overcook- remove cookies from oven when the edges are barely toasted
  11. For a crunchier cookie, bake for 12-15 minutes or until edges are golden brown
  12. Makes 14-17 cookies

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This entry was posted in Cookies.

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