Whole Wheat Chocolate Chip Cookies
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These are the ultimate whole wheat chocolate chip cookies! They’re moist and chewy in the center, with crispy edges, and incredible flavor. They’re easy to make from scratch with simple ingredients, and they’re ready in under an hour!
This whole wheat chocolate chip cookie recipe is a longtime favorite in my kitchen. The cookies are chewy and tender with just the right amount of golden crunch around the edges, and they’re loaded with melty chocolate chips. The whole wheat flour doesn’t just make them heartier—it adds a subtle nuttiness and depth of flavor that makes these cookies especially satisfying.
It’s one of those simple, reliable recipes I come back to again and again, using ingredients I almost always have on hand. These are the kind of cookies that work anytime a sweet craving hits, whether that’s a casual afternoon treat or a late-night bake.
They also freeze beautifully, which means I can stash some away and bake a fresh batch whenever the mood strikes. Warm from the oven or straight from the freezer stash, these whole wheat chocolate chip cookies never disappoint.
Freezing instructions
Freezing this cookie dough is simple and works beautifully if you want cookies on demand. Prepare the dough according to the recipe, then scoop it into individual portions on a parchment-lined baking sheet. Freeze the dough balls for about an hour, just until they’re firm, then transfer them to a freezer-safe container or reusable bag. They’ll keep well for up to three months and can be thawed at room temperature when you’re ready to bake.
You can also freeze the cookies after they’re baked. Once the cookies have cooled completely, place them in a freezer-safe container or bag and freeze for up to three months. When a craving hits, let them thaw at room temperature or warm them briefly in the microwave for that fresh-baked taste.
Whole Wheat Chocolate Chip Cookies Recipe
Ingredients
- ½ cup salted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon vanilla
- 1 large egg
- 1 ½ cups whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (plus a few extra on top)
Instructions
- Line a baking sheet with parchment paper. Put the butter into a large bowl and microwave it for 30 seconds – see notes.½ cup salted butter
- Add both the sugars to the butter and beat with electric beaters for 1 minute. Mix in the egg and vanilla.½ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon vanilla, 1 large egg
- In a medium-sized bowl, whisk the flour, baking powder, and salt. Add this to the wet ingredients and mix just until it's combined – do not overmix. Fold in the chocolate chips.1 ½ cups whole wheat flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup chocolate chips
- Roll 12 balls of dough and place them on the baking sheet – see notes. Press a few extra chocolate chips onto the top, if you'd like. Put the baking sheet into your fridge for half an hour.
- Preheat your oven to 350 degrees. Put the chilled cookies into your oven and bake for 8-10 minutes, or until puffed up and ever so slightly starting to color. Let them cool for 10 minutes before moving them to a cooling rack.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
This recipe turned out amazing!! It is super important that you spoon the flour into the measuring cups, used softened butter, and refrigerate the cookie dough balls for at least 30 min!
I needed to bake them for 10-12 minutes bc they were not fully cooked enough. Cookies turned out soft & chewy even a day after baking so I will be using this recipe again!
So happy to hear that the recipe was a hit!
Why my cookies didn’t flatten down when cooked
Cookies don’t flatten when there is too much flour. Make sure to use the spoon and level technique when measuring flour so you don’t get too much in your cup!
What is the measurement for the chocolate chips? I don’t see it in the ingredient list or instructions. Thank you!
Thanks for the heads up about that! We use ½ cup of chocolate chips plus a few extra to put on top of each cookie.
I have a very picky toddler so I’m always looking for little ways to make things they’ll eat! These cookies were perfect!
So easy and tasty. You can’t go wrong with chocolate chip cookies!
Way better than old fashioned but tasted so good!
I haven’t baked much with whole wheat flour so didn’t know what the texture or flavor would be like. The texture was great, just like any other good cookie. The flavor was very similar to regular cookies so if you want a slightly better version, the kids won’t know the difference.
Definitely not a diabetic cookie. Way too high in carbs.
You’re right, this isn’t a cookie suitable for a diabetic. If you’re looking for a sugar-free cookie, you can try our keto snowball cookies.