These whole wheat chocolate chip cookies have a deeper flavor and a chewier texture than traditional cookies. Walnuts add crunch. The cookies are even better the next day, if you can believe that!
Whole Wheat Chocolate Chip Cookies
- Quick Glance
- 30 M
- 1 H, 35 M
- Makes about 12
Preheat the oven to 350°F (175°C). Line 2 or 3 baking sheets with parchment paper.
Spread the walnuts in a single layer on a rimmed baking sheet and slide in the oven for 5 minutes. Stir the walnuts and then continue to bake, tossing or stirring every 2 minutes, until they’re golden brown and start to become fragrant, 5 to 10 minutes more. Keep a careful eye on them. Remove from the oven and immediately transfer them to a plate to cool. Coarsely chop the walnuts.
In the bowl of a stand mixer fitted with the paddle attachment on medium speed, beat the butter and brown sugar for about 2 minutes. The mixture should be barely fluffy and almost light brown in color. Be careful not to overmix.
Add the eggs and vanilla, reduce the speed to low, and mix until well combined, about 2 minutes.
In a separate bowl, whisk together the flour, salt, and baking soda. With the mixer still on low speed, slowly add the flour mixture in 2 additions, mixing just until combined.
Switch to a spatula and gently incorporate the chocolate and walnuts into the cookie dough.
For supersize cookies, grab an ice cream scoop or a large spoon and dump the cookie dough onto the prepared baking sheet, leaving plenty of room between the blobs of cookie dough. For modest size cookies, plop a spoonful of dough on the prepared baking sheet. Grab a piece of parchment paper and using your palm or the bottom of a glass, slightly flatten each cookie.
Refrigerate the prepared cookies for at least 1 hour before baking.
Preheat the oven to 325°F degrees (160°C).
Bake the cookies until just barely baked through, 8 to 10 minutes for modest size cookies and 10 to 14 minutes for supersize cookies, rotating the baking sheets after 5 minutes.
Move the baking sheets to wire racks and let the cookies cool slightly. Enjoy immediately or store in an airtight container. The cookies will keep for several days and get even better a day or so later, although eating them warm straight out of the oven is always encouraged. Originally published June 23, 2018.
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Recipe Testers' Reviews
These whole wheat chocolate chip cookies are the new gold standard by which I will judge all chocolate chip cookies. What an incredible texture these have! When first baked, they're a bit delicate, gooey, and fragile. By the next day, however, the cookies mature into this moist, chewy cookie that’s out of this world. The structure holds, the brown sugar flavor deepens, and the cookies are buttery and even more delightful. I usually bake my cookies fresh since most cookies are better on day 1 than day 2, but this is the opposite—give me the day-old cookie, please!
Transferring them from the baking sheet is tricky if they aren’t all the way cooled. I ate one when the chocolate was still liquid and I had to use a fork on a plate. (That’s not a complaint.)
The bran really keeps the gluten from tightening and must be responsible for the special texture. They will break easily—no snap on these cookies, just a gentle bend will do it. They just kind of bend.
I put the dough in the refrigerator for about 2 1/2 hours. At 13 to 14 minutes, they were barely done with a bit of structure.
If I had Googled "chocolate chip cookie recipes," I would most certainly have passed on a Whole Wheat Chocolate Chip Cookies recipe. But I will be adding this to my regular rotation of chocolate chip cookie recipes. I'm not usually a fan of walnuts in cookies, but the nuts and wheat flour worked together to create a nutty, chocolatey, substantial cookie that was perfectly satisfying.
I baked half of the dough after refrigerating for about an hour and a half and the other half after 24 hours, and while there was a small difference, it was not nearly as pronounced as it can be in other recipes (like the Ultimate Chocolate Chip Cookies).
However, what truly made a difference was letting the cookies rest overnight after baking. While delicious fresh from the oven, they were definitely best the next day.
Process-wise, I would probably not pre-scoop the cookie dough onto cookie sheets before refrigerating and would instead just refrigerate all of the dough and scoop while cold to save space in my fridge and just pop the formed dough on sheets into the fridge for a few minutes before baking.