The Best Chewy Whole Grain Chocolate Chip Cookies
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
Ingredients
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!
- butter
- brown sugar
- white sugar
- eggs
- vanilla
- whole wheat pastry flour
- salt
- 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.)
Directions
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!
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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?
This recipe has been updated – it was originally published in September of 2011.
Have been wanting to make this recipe for ages and it did not disappoint 💕 it’s hard to take cookies out of the oven before there’s a bit of color to them but I listened and did as instructed, and the cookies turned out great! I used a small cookie scoop and ended up making 65 cookies (I may have added way too many chocolate chips to the dough since I had 3 opened packs (white chocolate, milk chocolate and peanut butter) but that just meant tasty bits in revert bite! I froze half after they cooled & hoping they are as good out of the freezer. This recipe is definitely a keeper!
I’m so glad you got a chance to try these, Cathy!! Thank you for the detailed review, I really appreciate it. 🙂
(And they’re definitely as good out of the freezer, have no fear!)
Jami, these look lovely. But to us milling our own flour, we only refer to “whole grain” when it’s freshly milled flour. Sure wish you’d try milling your own wheat berries. You will be ahh-mazed.
Milling your own grain gives you the power to make your food when the flour is at it’s maximum potential, retaining the highest level of nutrition and flavor. Commercial flours (even the specialty expensive flours) are stripped of nearly all of the nutritional content. When the grain is processed, both the bran (fiber) and the germ (Vitamin E) are removed. The high oil content makes the flour go rancid and spoil much sooner than desired, beginning immediately. Thus, the food industry removes the bran & germ, then processes everything & adds back in making breads less healthy; in fact, since it’s highly processed, it’s not healthy at all. So, may I challenge you to buy a mill & berries & try making true whole wheat bread🌾💖
I actually have wheat berries and a mill attachment in my pantry waiting for me to use it, Jill. 🙂
Can I use all wheat pastry flour for the recipe? And can I use coconut sugar and or brown sugar only? I don’t buy white sugar. Thanks!
Yep, both those should work great!
Do you happen to have a recipe like this but for a crispy cookie? It sounds great but I don’t like soft cookies. Maybe if I add half old fashioned oats for half the flour?
Sure, you could try that. Another option would be to use melted butter – they will spread more and then bake up crisper. Baking a minute or two longer will also result in a crisper cookie, as will pressing down more before baking.
Years ago, my sister was making chocolate chip cookies and the dorbell rang while she had her butter and sugars creaming. The caller took longer than she’d expected but she finished the recipe baked the cookies. They were the best she’d ever made. Her theory was that the long mix gave the moisture in the butter time to trully dissolve the sugar which, when baked, gave the cookies more “chew”, better texture that people noticed.
Wonder what would happen with this whole wheat recipe.
Interesting! I know I’m always too impatient to cream long, lol.
If you try it, let us know!
They were pretty good – I used semi sweet chocolate chip. I would definitely use less if you use these. They made the cookies really sweet. I will try dark chocolate next time !
I’m glad you liked them! Yes, I try to use dark chocolate chips, too.
I made a review that never git posted. It was a good review but challenged the use of so much butter. A few other questions were asked. As a registered dietitian I think it’s not a good sign these people didn’t post that review.
Hi Kent. That review was posted – on the recipe you posted it on, not this one (see https://anoregoncottage.com/soft-and-chewy-whole-grain-peanut-butter-cookies/).
I responded and answered your questions.
Hi Jami,
I made the chewy chocolate chip cookies yesterday. The recipe made 3 dozen. I gave a half dozen to one of our neighbours and I don’t think there will be any left in our house by tomorrow. They really are that good.
Thank you, Vicki! I’m so glad you (and your neighbor!) enjoyed them.
I tried the multigrain chocolate chip cookie first and loved them so much I wasn’t sure I would need to try these! I did and now I live both recipes!
Thank you – I’m so glad!
Can anyone give me a source for whole wheat pastry flour please? I have looked and looked and even King Arthur doesn’t have it. I really want to make these but prefer using whole wheat. Thanks.
I buy Bob’s Red Mill whole wheat pastry flour at my local grocery. It might be located away from flours if your store features Bob’s anywhere.
Thank you, I will check again. My grocery has a good selection of Bob’s and maybe they’re just out.
Yes, I always use Bob’s WW pastry flour and it’s usually on the shelf next to the other varieties. Hopefully your store will have it back in stock soon!
I love cookies with whole wheat/grains. I have better luck with them than any other cookies. I love to use oatmeal in them also.
Yes!
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 🙂
Yeah!
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!
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. 🙂
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
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.
Those cookies look so yummy!
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)
I think I just might be making cookies tomorrow!
🙂 CAS
I pinned this, because YUM!
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!