Hello friends!

Today is Sunday, and this is the day when I normally have more time to bake my favorite whole wheat chocolate chip cookies!

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Even though our blog is not a food blog, we sometimes enjoy sharing recipes that are super easy and that we’ve come to love. This whole wheat chocolate chip cookie recipe fits the bill, and I believe that you’ll most likely stop looking for “the” chocolate chip cookie recipe once you try mine.They are soooo yummy and truly hit the spot. Mmmm! Are you ready for the recipe? Here it is:

Whole Wheat Chocolate Chip Cookies

Ingredients:

1 cup butter, softened

3/4 cup white sugar (or organic raw sugar)

1 cup brown sugar

2 large eggs

2 tsps vanilla

1 cup white flour

2 cups wheat flour

3/4 tsp salt

3/4 tsp baking soda

1 bag (12 oz) semisweet chocolate chips

How to do it:

Preheat oven at 350 F. Cream butter, sugars, eggs, and vanilla. Mix all the dry ingredients in a separate bowl and add to the creamed mixture. Beat well. Stir in chocolate chips. Use parchment paper to line baking sheets and drop by heaping tablespoons. Bake for 10 minutes. Makes about 3 dozen.

Notes:

  • The cookies will actually look raw when you get them out of the oven. Resist the temptation to put them back in! Just set them on the counter and give them about 2 to 3 minutes, maybe longer (check until they are ready to be lifted up with a spatula), before you transfer them to a cooling rack. I usually have two cookie sheets and two cooling racks, that way I can continue baking with the other cookie sheet while the first one sits for a bit.
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This is what they look like right after coming out of the oven. They are VERY soft and may look raw, but don’t worry. They will harden enough to be transferred to a cooling rack after sitting for 2-3 minutes.
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This is what they looking like after sitting for at least 5 minutes. Much better, right? Now they are ready to be transferred to a cooling rack.

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  • You may use all white flour if you would like. I just like to incorporate whole wheat flour into my recipes when possible. It is a habit I have developed since I started baking whole wheat bread for my family more than 15 years ago! Just remember to not overfill your flour measurements. Use a 1 cup measuring cup, fill it with flour, and then use a knife to go flat across the top and get read of the excess. This way your flour measurement will be perfect!
  • You may also reduce the amount of chocolate chips if you think is a bit much. I just put the whole bag in there since I don’t love saving an almost empty chocolate chip bag and then have it get lost in my pantry to be found years later, well, maybe one year later. =-)
  • If you are wondering about the lining on my cookie sheets, I got those at Sam’s Club a while back. They are reusable and great for baking. Nothing sticks to them and they are easy to clean and store. I am sure you could find something similar at Walmart.

So, that’s it. If you have any questions, send me a message. Don’t forget to pin and share with your friends. If you decide to give this recipe a try, post a message below and tell me how you liked it!

One last picture just for kicks:

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Thank you for reading!

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Beverly

Beverly is a wife, mother of 5, a DIY enthusiast, grammar guru, and bread baking lover! For her free bread recipes visit https://simplywheatbread.com

This Post Has 2 Comments

  1. 1915house

    Yummy!!! Thanks for sharing another great recipe!??

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