Whole-Wheat Chocolate Chip Cookies 24.000

James M. Thresher for The Washington Post

May 5, 2010

These cookies are chewy on the inside and crisp at the edges. The whole-wheat flour gives them a nutty taste that goes well with brown sugar. The key, though, is to use high-quality chocolate that you chop yourself.

Make Ahead: Best eaten the same day, the cookies last up to 3 days in a sealed container. The dough can be refrigerated a day or two in advance, but be sure to form the balls of dough before chilling. The cookies will be thicker than those made at room temperature.

Servings: 24 4- or 5-inch cookies
  • 3 cups whole-wheat flour, plus more for the work surface
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 16 tablespoons (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 ounces bittersweet chocolate, coarsely chopped into 1/4- and 1/2-inch pieces


Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Sift the flour, baking powder, baking soda and salt into a mixing bowl, adding any large bits of grain or other ingredients that remain in the sifter.

Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 2 minutes, until just blended. Add the eggs one at a time, mixing to incorporate after each addition, then add the vanilla extract.

Add the flour mixture and beat until barely combined. Stop to scrape down the sides and bottom of the bowl. Add the chocolate, and beat on low speed just until evenly distributed.

Lightly flour a work surface. Transfer the dough to the work surface and use your hands to fully incorporate any remaining flour or chocolate from the bowl.

Scoop 3-tablespoon mounds of the dough onto each baking sheet, spacing them 3 inches apart (about 6 mounds per sheet). Bake for 8 to 10 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 10 minutes, until evenly browned. Transfer the cookies to a wire rack to cool before serving or storing.

Repeat to use the remaining dough.

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Recipe Source

Adapted from "Good to the Grain," by Kim Boyce with Amy Scattergood (Stewart, Tabori & Chang, 2010).

Tested by Samuel Fromartz.

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