Soft & Chewy Chocolate Chip Cookies (Whole Grain)

I don’t bake often with 100% whole grains, but when I do, it’s delicious.  These soft whole wheat chocolate chip cookies are super chocolatey (due to the addition of some espresso powder and a mountain of chocolate chips) with a slightly chewy texture from the whole grain flour.  I wouldn’t go as far to say that these are healthy, but you could give yourself a pat on the back for incorporating more whole grains in your diet.

Soft Choc Chip Cookies- KAF1

Soft & Chewy Chocolate Chip Cookies (Whole Grain)

Makes approximately 3 dozen cookies
(From King Arthur Flour)

[My notes are in parentheses below]


6 tablespoons (3 ounces) unsalted butter
1/3 cup (2 3/8 ounces) granulated sugar
1/2 cup (3 3/4 0unces) brown sugar, lightly packed
3  tablespoons (2 1/4 ounces) honey
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
3/4 teaspoon salt
1 tablespoon (12 ounces) cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (8 ounces) White Whole Wheat Flour
2 2/3 to 3 cups (16-18 ounces) semisweet chocolate chips


[I changed the order of mixing ingredients from the original recipe as I prefer to mix my wet and dry ingredients separately.]

  1. Preheat the oven to 350°F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a large mixing bowl, beat together the butter, sugars, honey, and vanilla until smooth.
  4. Beat in the vinegar and egg to the wet ingredients.
  5. In a separate, large bowl stir together then flour, espresso powder, salt, baking soda, and baking powder.
  6. Stir the flour mixture into the wet ingredients, mixing just until combined (don’t overmix the dough to ensure tender cookies).
  7.  Stir in the chocolate chips.
  8. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well as the dough will be quite soft and somewhat sticky.  I like to press the tops of the cookies down slightly so that they spread a little more  during baking.
  9. Bake the cookies for 9 to 11 minutes until the bottoms barely start to brown . It’s OK if the cookies look a little light and “undone”; make sure not to overbake so that they’ll stay soft.  Darker cookie sheet without parchment may need to bake for slightly less time time.
  10. Remove the cookies from the oven, and let them to cool for 10 minutes.  Then transfer them to a rack to cool completely.

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