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Whole-Wheat Chocolate Chip Cookies

Quentin Bacon

Yield: Yields about 20 cookies

These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It’s surprising just how delicious this whole-wheat version of an old classic is. This cookie is made with 100% whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour.

This recipe is excerpted from Good to the Grain. Read our review.


For the dry mix:

  • 3 cups whole-wheat flour
  • 1-1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1-1/2 tsp. kosher salt

For the wet mix:

  • 8 oz. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup dark brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces


  • Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
  • Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
  • Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
  • Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
  • Scoop mounds of dough about 3 Tbs. in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
  • Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.

Make Ahead Tips

These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days. For freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out balls of dough before chilling, as the cold dough is too difficult to scoop. Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough–scooped, chilled, and wrapped in plastic–will last in the refrigerator for one week, assuming it doesn’t get eaten first!


Rate or Review

Reviews (15 reviews)

  • brava313 | 02/19/2020

    Nutritional information, please?

  • JoByres | 11/17/2016

    These are amazing. Chewy not crisp, and I love that they're made with whole wheat flour. I used 100% spelt flour this time as I didn't have whole wheat flour, which worked just as well as whole wheat. I also only had regular chocolate chips and they were fine too. Making cookies half the size resulted in about 40 regular sized cookies (instead of 20 monster cookies)!

  • Onirazael | 09/26/2012

    I gave this a 1 because it is a SHAMELESS attempt to give the illusion of a healthier alternative. Also if you are going to do that DO NOT take out the original. SHAME on you!!

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