OK, I did it. I messed with a classic. I replaced all-purpose flour with whole wheat flour in my chocolate chip cookie recipe. I felt it was worth a try because it’s always been my view that the cookie part is essentially just a delivery system for the chocolate chips. So, a minor change there—in the interest of health—wouldn’t ruin the best part, right? And it didn’t! These cookies are still fantastic. There is no appreciable difference in texture—still thick, chewy, and perfectly crumbly. And there is still the same mouthful of rich, velvety chocolate in every bite. Overall, most people aren’t likely to even notice the difference. The slightly heartier taste that is a key characteristic of whole wheat foods is slightly noticeable when one really stops to think about it, but it’s not enough to stop people from scarfing these down as fast as the original version.
1 stick (4 ounces) unsalted butter, softened
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 1/8 cups (160 grams) whole wheat flour
2 cups (12 ounces) chocolate chips
large (5-quart) bowl
measuring cups and spoons
two half-sheet (18” x 13”) baking pans, lined with silicone baking mats
medium (2 tablespoon) cookie scoop
1. Set oven to 375° Fahrenheit. Combine butter and both sugars in bowl, then beat together with mixer on medium speed until smooth.
2. Add egg, baking soda, salt, and vanilla. Beat until smooth.
3. Add flour, then beat until just blended.
4. Using spatula, fold in chocolate chips.
5. Scoop dough into balls, then place onto prepared pans, evenly spaced.
6. Bake until edges set—about 12 minutes.
7. Let cool on pan 2 minutes, then transfer to rack to cool completely.
NOTES & TIPS
• No cookie scoop? Scoop dough by rounded tablespoons.
• Allow cookies to cool completely before storing in an airtight container, so that they don’t stick together.
2 dozen (24) cookies / 12 servings