Looking for softer whole wheat chocolate chip cookies? King Arthur White Whole Wheat Flour produces superior results in delicate baked goods that are typically weighed-down, hard, or dry when using whole wheat flours.
We don’t eat dessert much anymore, so when we do it has to be worth it. Chewy centers, slightly crisp exterior, and intense chocolate flavor make these cookies a real treat.
Chocolate Chip Cookies (Whole Wheat)
Yield: 5-6 dozen
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup butter — softened
2 large eggs
2 teaspoons vanilla extract
2 cups King Arthur White Whole Wheat Flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups Ghirardelli Double Chocolate Bittersweet Chips
Heat oven to 375°. Cream butter, sugars, vanilla, and eggs. Mix flour, baking soda, cinnamon, and salt in a separate bowl until well blended; add to butter mixture.
Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto a cookie sheet lined with parchment paper.
Bake until light brown, 8 minutes. Remove from pan and cool on baking racks.
Store in an airtight container or resealable bag.
High Altitude: Add 1/4 cup of additional flour.
Optional: Add 3/4 cup of chopped walnuts with the chocolate chips and bake as directed.