These whole wheat chocolate chip cookies are soft, chewy and truly delicious. Made using 100% whole wheat flour (white or golden whole wheat), they have all the nutrition of whole grains with a light texture. This recipe is simple, quick, and consistently a family favorite.
Why you’ll love these
There’s nothing like warm, homemade cookies. These whole wheat chocolate chip cookies come out perfectly soft in the center with slightly crisp edges. Using white whole wheat flour keeps the texture tender while still retaining whole grain benefits. The recipe uses a little less sugar than many classic chocolate chip cookies without sacrificing flavor—you still get plenty of real butter and melty chocolate.
They’re also fast and forgiving. You can mix the batter in about five minutes and they bake in 8–10 minutes. Whether you need a last-minute treat or a reliable cookie to please a crowd, these are an easy go-to.
Serve warm with a glass of milk or store for later—these cookies are excellent right out of the oven or a day later when their chewiness has settled in.
Ingredients
- White or golden whole wheat flour: White whole wheat (also called golden whole wheat) is preferred for a lighter texture while keeping whole grain benefits. Regular whole wheat will work but may yield a slightly denser cookie. All-purpose flour can also be used if needed.
- Brown sugar: Brown sugar adds moisture and depth of flavor. Light brown sugar is standard, but dark brown sugar will work as well. A small amount of white sugar is used to balance texture.
- Salted butter: Real butter gives these cookies their classic flavor. If you prefer unsalted butter, add a pinch more salt to the dough.
- Egg: One egg helps produce a chewy, tender crumb without making the cookie cakey.
- Vanilla extract: Pure vanilla enhances the overall flavor—use your favorite vanilla for best results.
- Baking soda: Helps the cookies spread and develop a light texture.
- Salt: A small amount of salt brings out the sweetness and balances flavor. Sprinkle flaky sea salt on top if you like a contrast with the chocolate.
- Chocolate chips: Semi-sweet chocolate chips are classic, but you can use dark chocolate, chocolate chunks, or lower-sugar chips depending on preference.
How to make whole wheat chocolate chip cookies
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine softened or melted butter with the brown and white sugars. Cream or whisk them together until smooth. If using chilled butter, cut it into small pieces and allow it to soften before mixing.
- Add the vanilla and the egg to the butter and sugar mixture and stir until just combined.
- In a separate bowl, whisk together the white whole wheat flour, baking soda, and salt. Alternatively, sprinkle the dry ingredients evenly over the wet mixture and fold in gently.
- Mix the dry ingredients into the wet ingredients with a wooden spoon or spatula until just combined—avoid overmixing to prevent a tough texture. Fold in the chocolate chips.
- Line a baking sheet with parchment paper. Using a cookie scoop or spoon, form 12 evenly sized dough balls and place them on the parchment, spacing them to allow for spreading.
- Bake at 350°F for 8–10 minutes. The tops should look soft and slightly pale while the edges turn lightly golden. The cookies will firm up as they cool—do not overbake.
- Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
How to store
- Room temperature: Keep cookies in an airtight container for up to 5 days to preserve freshness.
- Freezer (baked cookies): Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Separate layers with parchment paper to prevent sticking.
- Freezer (dough): Freeze raw cookie dough scoops on a parchment-lined baking sheet, then transfer to a freezer bag or container. Freeze up to 2 months; thaw a few hours or overnight before baking.
Recipe tips
- Choose the right whole wheat flour: White or golden whole wheat produces a lighter cookie than regular whole wheat. If you use regular whole wheat, expect a slightly denser bite.
- Don’t overbake: Pull the cookies from the oven when the centers still look soft; they will finish setting as they cool. This preserves chewiness.
- Line your baking sheet: Use parchment paper or a silicone mat to prevent sticking and make clean-up easier.
- Mix gently: Overmixing develops gluten and can make cookies tough, especially when using whole wheat flour. Stir just until the dry ingredients disappear.
Shop this recipe
Essential tools for making these cookies: cookie sheet, parchment paper or silicone baking mat, cookie scoop, and an electric mixer (optional).
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Whole Wheat Chocolate Chip Cookies
Soft, gooey chocolate chip cookies made with white whole wheat flour. Makes about 12 cookies.
Prep: 5 mins • Cook: 8–10 mins • Servings: 12
Ingredients (makes ~12 cookies)
- 8 tbsp salted butter (1 stick), melted or softened
- 1/2 cup dark brown sugar, packed
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cups white whole wheat flour (or golden whole wheat)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2–2/3 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the melted butter with the brown and white sugars until combined.
- Add the vanilla and egg, and mix until just combined.
- Whisk the flour, baking soda, and salt in a separate bowl, then fold into the wet ingredients until just combined.
- Fold in chocolate chips, then portion dough into 12 equal scoops on a parchment-lined baking sheet.
- Bake for 8–10 minutes. Remove when centers are still soft and edges are lightly golden. Let cool before serving.
Notes
To melt butter, microwave for about 40–45 seconds until melted but not too hot. White whole wheat or golden whole wheat flour gives the best texture; regular whole wheat will produce a slightly denser cookie.
Nutrition (per cookie, estimate)
Serving: 1 cookie • Calories: 212 kcal • Carbohydrates: 29 g • Protein: 3 g • Fat: 10 g • Sugar: 17 g • Fiber: 2 g
Nutrition information is an estimate and should be used as a guideline only.
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