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. Head over to the Simple Cookie Recipes page for more great recipe ideas!
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 it fact our family has another best chocolate chip cookie, too, since we love Great Whole Grain Chocolate Chip Cookies – but that cookie has powdered oatmeal in it (which does provide a wonderful flavor and texture…) so it might be considered an oatmeal-chocolate chip cookie, making this one a true chocolate chip cookie.
Whew, talk about a run-on sentence! What I really mean to say is, when I’m not in the mood to powder the oatmeal for the other recipe, I make this chocolate chip cookie. And while I was making them today, I decided to share it with you, even though, like I mentioned, 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.
See these cookies on the rack? 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.
Oh, and you don’t have to make these whole grain, you can use only regular all-purpose flour or even half whole wheat and half all-purpose – but these are a great way to get some of those good whole grains in and it really only makes them better, I think!
If you don’t already have a favorite recipe, you’ll want to try this one- and even if you do, you just might find a new favorite!
The Best Chewy Whole Grain Chocolate Chip Cookie
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Need more soft & chewy cookie recipes?
Soft & Chewy Whole Grain Chocolate Chip Cookies
Fudgy Grain Free Chocolate Truffle Cookies (grain-free, dairy-free)
Cranberry & Walnut Whole Grain Oatmeal Cookies
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Lauren says
Wow! Wow! Wow! These were amazing!!! I didn’t have pastry flour so I used white whole wheat flour and they turned out perfect. My 4yo and 7yo boys said they were better than the bakery cookies at our local grocery! I couldn’t even stop at one! Thank you for a great (and simple) recipe! So far all of your recipes I have tried have been great! Keep those recipes coming 🙂
Jami says
Yeah!
Ellen says
This is the best WW chocolate chip cookie recipe I have found so far. The cookies are the perfect consistency. Pinned it to my board so I don’t lose the recipe! Out of curiosity, do you ever use alternative sweeteners? I try to not use refined sugars as much as I feasibly can and next time would like to try this with some molasses and raw sugar. We’ll see how it goes and if I like them as much. Thanks for sharing!
Jami @ An Oregon Cottage says
Hi, Ellen- I’m so glad you agree that this is a great CC cookie! 🙂 As to sugar, I’ve used muscovado and raw sugar before – the raw doesn’t melt the same and they were thinner, the muscovado acts just like brown sugar. You are certainly free to experiment – we don’t have these all that often (as we do try to not eat sweets as much) and it’s one place we “compromise” on since it’s rare…and good. 🙂
Jami @An Oregon Cottage says
Tereza- I agree it’s hard to stop eating these- especially right after they’re made. That’s why I stick them in the freezer right away! 🙂
-Jami
Tereza Crump aka MyTreasuredCreations says
just made these!! so good!
I used 3 cups of whole wheat flour and a bag of 10 oz of semi sweet chocolate chips. The cookies came out perfect!!
So hard to just eat a couple!! 🙂
thanks for sharing.
nancycreative says
Those cookies look so yummy!
Shannon says
I think I need a cookie now! These sound so good!
Thanks for linking up with Friday Food on MomTrends.com!
~Shannon (Food Channel Editor @ MomTrends)
CAS says
I think I just might be making cookies tomorrow!
🙂 CAS
Cindy says
I pinned this, because YUM!
Katherine says
You’re timing couldn’t be better. I just bought a bag of chocolate chips at Winco today (love the bulk foods section there). I’ll have to give these a try and yes, I agree they look yummy!