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!
We pinky swear these whole wheat chocolate chip cookies don’t taste healthy. Not even remotely. The whole grain flour lends a nuttiness to the cookies and the chocolate chunks and walnuts pretty much take things home from there. These are the most popular item at Manresa Bread in Los Altos and Los Gatos in California. And we so understand why.–Renee Schettler Rossi
Whole Wheat Chocolate Chip Cookies
- Quick Glance
- 30 M
- 1 H, 35 M
- Makes about 12
- 1 to 1 1/2 cups walnuts
- 1 1/2 sticks unsalted butter (6 oz), at room temperature
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/3 cups whole wheat flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 cups dark chocolate chunks
- 1. Preheat the oven to 350°F (175°C).
- 2. Spread the walnuts in a single layer on a rimmed baking sheet and bake for 5 minutes. Toss the walnuts and then continue to bake, tossing or stirring them every 2 minutes, until they’re golden brown and start to smell toasted, about 10 minutes. Keep a careful eye on them. Remove from the oven and immediately transfer to a plate to cool. Coarsely chop the walnuts.
- 3. 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.
- 4. Add the eggs and vanilla and mix for 2 minutes on low speed until combined.
- 5. In a separate bowl, whisk together the flour, salt, and baking soda. With the mixer on low speed, add the flour mixture to the bowl with the wet mixture in 2 additions. Switch to a spatula and gently incorporate the chocolate and walnuts into the cookie dough.
- 6. Line 2 or 3 baking sheets with parchment paper. 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 more 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. (This will ensure a soft bake later on.)
- 7. Preheat the oven to 325°F degrees (160°C).
- 8. Bake the cookies until just barely baked through, 8 to 10 minutes for modest size cookies, 10 to 14 minutes for supersize cookies, rotating the baking sheets after 5 minutes. Move the baking sheets to wire racks. 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 warm straight out of the oven is always encouraged.