Whole Wheat Chocolate Chip Cookies with Crunchy Edges

Whole wheat chocolate chip cookies are great because the whole wheat flour gives the cookies a lovely, nutty flavor!  These cookies have yummy crunchy edges.

Whole Wheat Chocolate Chip Cookies with Crunchy Edges

Your mission, should you choose to accept it:

Make a whole wheat chocolate chip cookie that tastes as good as a regular chocolate chip cookie.  In fact, make it so good that some people will actually prefer the whole wheat chocolate chip cookie.  Yes, it can be done!

A while back, I realized that since one of my favorite cookies- these oatmeal chocolate chip pecan cookies– were made with whole wheat, why not try whole wheat chocolate chip cookies?

I’m so glad that I tried it.  These whole wheat chocolate chip cookies were delicious!  Crispy on the edges, chewy in the middle, and that’s just how I like them.

So, pour yourself a nice, tall glass of milk.  Put it in the fridge to get really, really cold.  Then make these cookies and tell me I’m wrong.

5 from 1 vote

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Whole Wheat Chocolate Chip Cookies with Crunchy Edges

Whole wheat chocolate chip cookies are great because the whole wheat flour gives the cookies a lovely, nutty flavor! These cookies have yummy crunchy edges.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12

Calories 265 kcal

Author Katie Moseman

Ingredients

• 1 2/3 cups whole wheat flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon sea salt
• 10 TB unsalted butter at room temperature
• 1/2 cup light brown sugar plus 2 TB
• 1/2 cup granulated sugar plus 1 TB
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup semi-sweet chocolate chips
• More sea salt or flake salt for garnish

Instructions

1. Preheat the oven to 350 and line two baking sheets with parchment paper.
2. In a small bowl, combine the flour, baking soda, and salt, and stir together. Set aside.
3. Cream together the butter and sugar until light in color. Beat in the egg, and then stir in the vanilla.
4. Add the flour, baking soda, and salt mixture and stir until just combined. Stir in the chocolate chips.
5. Form the dough into golf ball sized balls. Place equal distance apart on the baking sheets, making sure there is at least two inches between balls.
6. Sprinkle sea salt or flake salt evenly over all the dough balls. Bake for about 15 minutes, or until cookies are golden brown on top. Let cool on the baking sheets for 15 minutes, then remove the cookies to a rack to finish cooling. When completely cool, store airtight.

Nutrition Facts

Whole Wheat Chocolate Chip Cookies with Crunchy Edges

Amount Per Serving (59 g)

Calories 265 Calories from Fat 120

% Daily Value*

Total Fat 13.3g 20%

Saturated Fat 8.4g 42%

Cholesterol 43mg 14%

Sodium 253mg 11%

Potassium 75mg 2%

Total Carbohydrates 33.8g 11%

Dietary Fiber 0.8g 3%

Sugars 19.7g

Protein 3.2g 6%

Vitamin A 7%

Calcium 3%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.