Chocolate Chip Cookies with Whole Wheat Flour
Chewy chocolate chip cookies made with whole wheat flour, brown sugar, vanilla, and semisweet chocolate chips. This recipe uses fresh milled soft wheat flour and a rested, chilled dough to help the cookies bake thick, tender, and full of classic chocolate chip flavor.
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Servings: 24 cookies
Equipment
- Grain mill
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- spatula
- Cookie scoop
- Parchment paper
- Baking sheet
- cooling rack
Ingredients
- 1 cup unsalted butter softened but still cool
- 1 cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 ½ cups plus 1 tablespoon soft milled wheat flour, 367 g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups semisweet chocolate chips or chocolate chunks
Instructions
- Mill the soft wheat berries as finely as possible. Let the flour cool completely if it feels warm.
- In a medium bowl, whisk together the soft milled wheat flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes.
- Add the egg, egg yolk, and vanilla extract. Mix until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips.
- Let the dough rest for 20 minutes.
- Scoop the dough into tall mounds, about 2 tablespoons each. Do not flatten.
- Chill the scooped dough for at least 1 hour. For thicker cookies, chill for 2 to 4 hours.
- Preheat the oven to 350°F.
- Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving space between each one.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 10 minutes before moving them to a cooling rack.
Notes
Tips for the Best Whole Wheat Chocolate Chip Cookies
Use soft wheat berries for the best texture. Hard wheat can make cookies heavier.
Do not skip the dough rest. Fresh milled flour needs time to absorb moisture.
Chill the scooped dough so the cookies bake thicker and do not spread too much.
Scoop the dough into tall mounds instead of flattening them.
Pull the cookies from the oven when the centers still look slightly soft. Overbaking can make whole wheat cookies dry.
Let the cookies cool on the baking sheet before moving them so the centers finish setting.