Whole Wheat Chocolate Chip Cookies
These Whole Wheat Chocolate Chip Cookies offer a delightful twist on a classic, incorporating the rich, caramel notes of coconut sugar and the wholesome texture of whole wheat flour for a more substantial and flavorful treat.
For 18 servings
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, using an electric mixer, cream together the softened unsalted butter and coconut sugar on medium speed until light and fluffy, about 2-3 minutes.
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the whole wheat flour, baking soda, and salt until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Fold in the dark chocolate chips by hand until evenly distributed.
For best results, cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent spreading and enhances flavor and texture.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, sprinkle a few extra chocolate chips on top of each dough ball.
Bake for 10-12 minutes, or until the edges are golden brown and set, but the centers still look slightly soft. The cookies will continue to set as they cool.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overmix: Mix the dry ingredients into the wet until just combined to avoid tough cookies. A few streaks of flour are okay.
- 2Chill the Dough: For best results and a chewier cookie, chill the dough for at least 30 minutes (or up to 2 days). This prevents spreading and deepens flavor.
- 3Don't Overbake: Cookies are done when the edges are set and golden brown, but the centers still look slightly soft. They will continue to set as they cool.
- 4Room Temperature Ingredients: Ensure butter and egg are at room temperature for a smoother, more emulsified dough.
Adapt it for your goals.
Nutty Addition
Fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips for added crunch and flavor.
Spice It UpSpice It Up
Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, aromatic twist.
Different ChocolateDifferent Chocolate
Experiment with milk chocolate chips, white chocolate chunks, or even a mix of different chocolates for varying levels of sweetness and texture.
Why this is on our healthy list.
Increased Fiber
Whole wheat flour retains the bran and germ, providing more dietary fiber compared to all-purpose flour, aiding digestion and promoting satiety.
Antioxidants from Dark Chocolate
Dark chocolate, especially with a high cocoa content, is rich in antioxidants like flavonoids, which can help combat oxidative stress.
Lower Glycemic Index Sweetener
Coconut sugar has a slightly lower glycemic index than refined white sugar, potentially leading to a slower rise in blood sugar levels.
Frequently asked questions
Yes, you can substitute all-purpose flour, but the texture and flavor will be slightly different, and you might need slightly less flour as whole wheat absorbs more liquid. The cookies might also spread a bit more.
