These whole grain chocolate chip cookies are the best–truly! Chewy on the inside and crisp on the outside, it’s the only recipe you’ll need.
You can find even more great recipes like this on our Simple Cookie Recipes page !
I know I’m going out on a limb here calling these chewy whole grain chocolate chip cookies the best. There are a million chocolate chip cookie recipes out there, it seems.
And in fact, our family has another favorite chocolate chip cookie, too, Great Multi Grain Chocolate Chip Cookies, which may be confusing.
But that cookie has powdered oatmeal in it (which does provide a wonderful flavor and texture…) so it could be considered an oatmeal-chocolate chip cookie, making this one a true chocolate chip cookie.
Basically, when I’m not in the mood to powder the oatmeal for the other recipe, I make this true chocolate chip cookie. I pretty much go back and forth between these two recipes – all others pale in comparison.
And I so decided to share this recipe that I’ve been making for years with you, even though there are a ton of chocolate chip cookie recipes out there.
Why? Because it really is the best recipe for a regular chocolate chip cookie!
They are crisp on the outside and chewy on the inside (as long as you don’t overcook them…), with a perfect texture and appearance.
Chewy Whole Grain Chocolate Chip Cookies
You’ll need basic chocolate chip cookie ingredients for this recipe, with the exception of whole wheat pastry flour instead of all purpose. You can use unbleached flour or all purpose flour if that’s what you have, but I really hope you’ll try them with the whole wheat pastry flour for that whole grain goodness – I think it makes them better!
- brown sugar
- white sugar
- whole wheat pastry flour
- baking soda
- chocolate chips, preferably dark or bittersweet
- optional chopped walnuts (I didn’t use them here, but always do when I have them since I really like them with walnuts.)
After creaming the butter and sugars together, mix all the other ingredients in a bowl, leaving the chocolate chips for last.
I used to do this by hand, but it was a revelation how easy it was to make cookies when I got a Kitchenaid mixer!
Bake the cookies for only 8-10 minutes – 8 if your oven is on the hotter end, 10 if it’s cooler. Do not overbake.
See the cookies above on the baking sheet? They are just out of the oven, and many people would say these are not cooked- but if you leave them in the oven longer, they will be overcooked and crisp without any chewiness.
Trust me on this- take them out of the oven! They continue to “cook” as they cool down and will look like the other photos when no longer hot.
Chocolate Chip Cookies Q&A
What makes cookies soft and chewy vs. crunchy?
Using more brown sugar, which has a higher moisture content than white, and using butter (instead of shortening) results in a chewier cookie. The biggest thing, though, that results in chewier cookies is a shorter cooking time to retain moisture.
How do you store cookies to keep them from getting hard?
Cool the cookies completely on a rack and then transfer to an airtight container or ziplock bag and store them at room temperature (Cook’s Illustrated says to put a half piece of bread in the container with them).
Can you freeze chocolate chip cookies?
Yes! Freezing right away is my favorite way to keep the cookies soft and fresh. Use a ziplock bag and remove as much air as possible before placing in the freezer. When you’d like a cookie you can do like my husband and eat them frozen, or do like me and microwave one for 10-15 seconds.
If you don’t already have a favorite recipe, please try this one – and even if you do, you just might find a new favorite!
The Best Chewy Whole Grain Chocolate Chip Cookie
- 1 cup butter softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla
- 2 eggs
- 3 cups whole wheat pastry flour*
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 12 ounces semi-sweet or dark chocolate chips about 2 cups
- 1 cup chopped walnuts optional
- Preheat oven to 350 degrees.
- Cream the butter and sugars until light and fluffy (about 2 minutes). Add the vanilla and eggs and mix well.
- Add the flour, soda, and salt and blend together before adding the chocolate chips (and nuts, if using). Mix everything together well.
- Using a baking sheet lined with silicone or parchment and a 1½ inch cookie scoop, drop the dough on the sheet leaving a couple inches between each cookie. Press down lightly with fingers to flatten the cookies (this helps the cookies get a nice, round shape because they don't spread much on their own).
- Bake 8 minutes- DO NOT OVERBAKE. They will not look done, but will continue to “cook” as they cool. Let sit for a few minutes on the sheet to set a bit before transferring to a rack to finish cooling.
Need more soft & chewy cookie recipes?
This recipe has been updated – it was originally published in September of 2011.
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