Whole Wheat Chocolate Chip Cookies
on Jan 11, 2018, Updated Mar 10, 2022
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Skipping all-purpose flour gives whole wheat chocolate chip cookies a very chewy bite. Dunk them in milk or transform them into ice cream sandwiches.
There are infinite variations of chocolate chip cookies. Even though all of them start with the same basic ingredients, some are just better than others.
What always blows me away is how the smallest adjustment can make a massive difference in the final result.
I went through an obsessive phase baking batch after batch, tweaking and adjusting, in an effort to make the perfect cookie—an truly impossible task.
How To Make Whole-Wheat Chocolate Chip Cookies
Typically I stick to all-purpose flour, but I decided to give whole wheat chocolate chip cookies a try.
In this recipe, you beat cold butter into the ingredients. It’s incredibly convenient for those of us who forget to put out the butter in advance to soften at room temperature.
After mixing together the butter, sugar, eggs and vanilla extract, I added the sifted dry ingredients followed by the chocolate chunks.
Per usual, I couldn’t resist sampling a little raw dough before scooping it onto the pans.
The cookies turned out to be a wonderful combination of chewy and crisp. They were practically begging to be dipped into a glass of cold milk.
Transform Cookies Into Ice Cream Sandwiches
I always come back to these whole wheat chocolate chip cookies. It’s the flavor and the texture that get me every time.
A few weeks ago I baked a batch that I knew we wouldn’t be able to finish before they were past their prime.
My solution was to transform them into ice cream sandwiches. This isn’t something new to me, but I hadn’t yet tried it with this cookie recipe.
The result totally blew me away!
Whole wheat flour gives these cookies just the right amount of substantial chewiness to stand up to ice cream.
Using one scoop of vanilla bean per pair of cookies, I had dessert that made reminisce to being a kid and the joy of chocolate chip cookies and ice cream.
These whole wheat chocolate chip cookie ice cream sandwiches are a delight.
To make them last longer, I quarter the sandwiches. It’s just a matter of self-control to limit myself to one or two ice cream sandwich bites.
Whole Wheat Chocolate Chip Cookies
Ingredients
- 3 cups whole wheat flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons kosher salt
- 8 ounces cold unsalted butter, cut into 1/2-inch pieces
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces bittersweet chocolate roughly chopped into 1/4 and 1/2-inch pieces
Instructions
- Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper.
- Sift the whole-wheat flour, baking powder, baking soda and salt into a large bowl. Stir in any larger grains caught in the sifter back into the dry ingredients.
- Beat the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment until fully combined, about 2 minutes. Use a spatula to scrape the sides of the bowl. Beat in the eggs one at a time followed by the vanilla extract. Dump the dry ingredients into the wet ingredients and mix on low until just combined, about 30 seconds. Add the chocolate and mix on low speed until incorporated.
- Scoop the dough into 2-tablespoon-sized balls, and place them on a sheet pan spacing about 3 inches apart. Bake for 16-20 minutes, rotating halfway through baking, until they are deep brown. Slide the cookies on the parchment onto the counter to cool.
- Store the cookies in an airtight container.
Notes
2-3 pints of ice cream, slightly softened Place a single scoop of ice cream on a cookie. Gently press another cookie on top, pushing down the ice cream so it is in an even thickness, about 1 inch. Freeze the ice cream sandwiches. If you want to halve or quarter them, freeze the ice cream sandwiches before cutting with a serrated knife. Cookies adapted from Food 52
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
