“You'll be the same person five years from now as you are today except for two things, the people you meet and the books you read” ~ Zig Ziglar
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I've always been a reader
Actively having a book going from the time I was a kid, all the way through my early college years (when free time became a scarce commodity) Tom Clancy, Stephen King, autobiographies, and murder mysteries
My adult years, sadly, have been sparse. A book in my bag only if I'm traveling for work, or lounging on vacation.
In all honesty, I've missed it. There are so many authors with great things to say, good stories to be told, new things to learn, so off and on I've searched for a book club
There's something to be said for accountability, but it's bigger than that, a chance to build relationships outside of my immediate circles, read books I wouldn't pick up on my own, stave off some of the cabin fever that sets in when one works from home (especially in the winter)
I've been surprised to discover; a good book club is hard to find.
So a few weeks ago, I ventured forth to meet up with a brand new group at a cool hang-out on main street, to share a glass of wine, a few laughs, and talk books.
My red mittens carried Whole Wheat Chocolate Chip Cookies, hot off the presses, wrapped in parchment paper, tied with twine
“Hi. Thank you for inviting me. I think a glass of wine goes best with a darn good cookie.”
By the end of the night, I decided, they seemed like my kind of people. I hope they felt the same, and this proves the beginning of many good reads to come and a beautiful excuse to snuggle under the covers at night with my iPad on dim.
These cookies are one of my all-time favorites — the type of recipe you have to love and then pass on. Take my word for it; you need to try a batch.
Built on a foundation of whole wheat flour, they're everything a chocolate chip cookie should be, tender and chewy in the middle, crisp at the edges, and chocolate in every bite.
My favorite part? The subtle nutty flavor only whole wheat can bring
ps: The secret to a really good cookie? Let the dough rest 72 hours before baking your cookies
( ** Note from Ali: This post originally appeared on March 14, 2013, back when The Veggies was just getting started.
Today, I woke up with a streak of sunshine across my bed, and it was persuasive enough to coax me into the kitchen to make a double batch. A thank-you to The Ames Pet Resort who commissioned a local artist to draw the most incredible sketches of our two pugs who passed away last year
Let’s all take good care of each other today )
— — —
~ Adapted from Food52
Whole Wheat Chocolate Chip Cookies
- Dry mix:
- 3 cups whole wheat flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp kosher salt
- Wet mix
- 8 oz cold unsalted butter, cut into ½" pieces
- ¾ cup dark brown sugar
- ¾ cup natural sugar (Sugar in the Raw or Turbinado)
- 2 eggs, large or XL
- 2 tsp vanilla extract
- 8 - 12 oz bittersweet chocolate, shaved
- Place two racks in the upper and lower thirds of the oven and preheat oven to 350° F.
- Line two baking sheets with parchment paper
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
- Add the butter, and the sugars beat with a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl.
- Add the eggs one at a time, mixing until each is combined.
- Mix in the vanilla.
- Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds, scraping down the sides and bottom of the bowl.
- Add the chocolate all at once and mix on low until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients
- Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet
- Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly brown.
- Transfer the cookies, still on the parchment, to the counter to cool, giving them a quick sprinkling with a pinch of sea salt.
- Repeat with the remaining dough.
- These cookies are best eaten warm from the oven or later that same day.
- They also keep beautifully in the freezer, either freezing the dough or the cookies once they're cooled. (20-30 seconds in the microwave is all you need to warm one up)
Oh goody! Let me be the first to say, “YUM!” These were delicious and came out just as you describe. Thank you so much for sharing. I always have time for a new chocolate chip cookie recipe, and I’m so glad to have stumbled on yours.
Thank-you so much Cheryl .. I truly appreciate your taking a few minutes to leave a comment. I’m so glad you liked them
Who would say no to chocolate chip cookies?! This recipe looks hella bomb and easy to make. I’ve never thought of joining a book club, but reading is always fun. Im kinda more of a visual person though.
At the end of a long night of studying, I found myself in desperate need of a warm-from-the-oven chocolate chip cookie. Or, as it turns out, four. This recipe came to my rescue. Thank you.
I’m a huge fan of your site, and so far you haven’t steered me wrong. I’ve made these cookies at least ten times by now, and every time they turn out perfectly! My little brother always tells me I’m the “best sister in the world” when he smells these baking in the oven. Keep up the good work, these are a hit with my family and friends!
Really would like to make these but wondering if you think they would turn out as well if I cut back sugar even more? I don’t like to use sugar much for my 5 year old especially when chocolate is sweet already. Since I’m not the best baker, what do you think?
Thank-you so much for reading & taking a few minutes to leave a comment.
Though I haven’t tried with this recipe .. In general I’ve found that I can reduce the overall amount of sugar by 1/4 – 1/3 without too much of an effect. Keep an eye on them too while they bake .. sometimes when I’ve cut the amount sugar in a cookie recipe .. they will still have great flavor .. but might not spread quite as well.
If you do give them a try .. I’d be really curious how they turn out.
Have a Happy Labor Day .. Ali
I baked a batch of these while watching football this afternoon. They spread a bit thin, but I didn’t put them in the fridge to firm up or rest. They’re quite tasty and I’ve officially eaten too many.
I used to read close to 100 books a year. Now, I’m lucky if I read 20. I miss the days of just binging on a good series or a new author. I do read a lot during the holidays, so I’ll hopefully catch up a bit for this year. 😀
For all of the happy cookie bakers out there, whatever you do, don’t skip the resting period. The last time I made these they were the best cookies of my life. I meant to make these to give to a friend this afternoon but completely forgot to start them the day before. In a last-minute panic, I thought “oh, they’ll be fine.” So I tried putting the dough balls in the freezer for a couple minutes before popping them in the oven. They baked out normally, didn’t spread very much. The flavor (though still DELICIOUS), isn’t quite what it is if the dough rests (at least) overnight before-hand.
Could you make this recipe into bar cookies?
Sure .. In the past I’ve cooked the recipe in my 10″ cast-iron skillet. It really worked well.
This is the best chocolate chip cookie recipe! My husband requests them all of the time. Aging the dough for a couple of days definitely makes a difference, although it leads to higher losses (just a bite – oh, only a spoonful). We’re unafraid of raw eggs. The sprinkle of a couple of grains of salt also adds some umami.
OMG these cookies look amazing! I cannot believe they were made with whole wheat! They looks even better than my cookies made with white wheat. I think the whole wheat gives a much better color. Well done!
I totally agree with you. I used to read allll the time, now it’s only when I’m on a plane. I need to get better. Maybe i can bribe some friends with these cookies to start a book club! yum!
These were really really good ! Thank you. I used a little less flour than you indicated. My dough was at a perfect consistency at about 2 and 3/4 cups of flour. Again, really yummy. Making another batch soon. Thanks
Thanks so much Mandy .. I’m glad you liked them as much as we do
I’d want you in my book club if you came bearing these cookies! They sound so good!!
Horray! I can’t believe my luck, between what you’re posting and what I’ve been craving. Last night, I was thinking of a way to use up the leftover pecans from the holidays and was wondering how they’d in chocolate chip cookies and voila, there’s your recipe!
Thanks for the recipe! As this is my first time experimenting with whole wheat cookies, I halved the recipe. Tried making this using chia egg (eggless; 1 tbsp chia/flax seed powder + 3 tbsp warm water). I am vegetarian who doesn’t eat eggs. It is a nice cookie with a strong nutty flavor and a touch of salt. Sugar is not overpowering in this recipe. May be we should try a touch of cinnamon too!
-> They were good with cake kind of texture inside when warm and cookie crunch on cooling down.
-> It didn’t flatten out much when made into a ball. They got a dome shape instead.
-> Had to flatten it out very thin before baking to make them look like a cookie after baking.
-> When flattened, they puffed a bit. I believe this has to do with the chia egg substitute. Or maybe needs little bit more liquid
Will keep working on egg substitutes though. Thanks my little one liked them (which is a big plus!)
Thank-you so much for reading and taking a few minutes to leave such a detailed comment.
My goodness .. I’m so appreciative for your notes about modifying the recipe to make it eggless. Hadn’t thought about adding a bit of cinnamon .. you’re right .. I bet that would be a nice touch.
Knowing your little one liked them makes me smile many times over!
Crispy, crunchy, and chocolate. Sold. There ARE ways to enjoy a sweet treat and be healthy and happy. I’m heading out the door to Whole Foods. I have six gift boxes ready to be filled with “something” for Valentines. These will be it.
Today I was on a mission to make a chocolate chip bacon cookie. I found your recipe and used it as the base. I used 2 cups ww and 1 cup almond meal, 4 oz. of butter and 4 oz. of coconut oil, and I omitted the brown sugar and used coconut sugar. I used about 4 oz. of dark chocolate chips, 1/3 cup of chopped dates, and 3 slices of chopped bacon. They turned out wonderfully!
A bacon chocolate chip cookie? Oh my gosh .. I never would have though about putting that combo together .. too funny .. I love it!
Thank-you also for taking a minute to leave a comment about modifying the base recipe to include almond meal .. coconut oil .. and dates. I can’t tell you how much I appreciate when people say what’s worked and what hasn’t.
Have a wonderful rest of your weekend .. Ali
Whole wheat chocolate chips cookies sound so delish. Gonna make this recipe…perfect to have for V Day, yummy!
Ali, I just made these for a weekend party. To date, I’ve always used the Toll House cookie recipe on the back of the chocolate chip bag, but this time I wanted to up my game. They turned out great. My husband loves butterscotch chips instead so I did half and half. I also couldn’t resist adding some walnuts too. But whatever you do, you have to toast them. They’re just not as good if they come straight out of the bag. 🙂
Love this recipe! I did make a few substitutions that I think worked really well and made them slightly (?) healthier. 1. Used all coconut palm sugar (no brown sugar); 2. Mixed in 1/2 of a ripe banana with the wet ingredients; 3. used King Arthur’s white whole wheat flour (slightly more mild than straight up whole wheat flour). In my convection oven, each batch cooked perfectly in 13 minutes. The result was pure delicious perfection!
Thank-you so much for your sweet comments and what worked for substitutions. I love the ideas of coconut sugar, banana and white whole wheat flour. Those I’ll definitely try the next time I make them.
These look so cute! My husband is the baker at our house and he does the craziest thing when he makes chocolate chip cookies. He always puts the chocolate and nuts into the food processor essentially reduces them to rubble. This little twist makes pieces that are nice and small and truly you get more flavor in each bite. He does say though that you’ll want to make sure everything was fairly cold to avoid the processor motor melting the chocolate (although keeping things cold in London right now = not hard!)
Just thought I should own up to making these cookies pretty much every other week. It’s true. I alternate between dark chocolate chips or white. So, so good! Many thanks to you for posting this recipe. My search for the perfect chocolate chip cookie is now complete.
I want to make this recipe, but I was wondering if I only use brown sugar will it still come out good?
You bet .. they’ll be absolutely wonderful with brown sugar
Okay, Ali, I just love your recipes. I also love your writing style – because you are able to convey your speaking voice and personality through the written word. Truly a talent!
My mom has not been feeling well lately. I think making her a batch of these chocolate chip cookies would at least brighten her day. I’m making some tonight and take them to her tomorrow morning. Thank you for sharing this recipe.
You, my dear! There’s only one word for all of this chocolate madness – Yum. You’re a menace to society (and my waistline) Keep up the great work
My favorite tip from my chocolate chip cookie baking mom? Extra dough (I know, what is that?!) can be formed into scoops and frozen on a cookie sheet until they’re solid. She’d put them in a freezer bag and bake them out straight away whenever she needed wanted. They’d need, at most, one or two minutes more baking time. Sometimes she’d also form them into two-inch logs, freeze them, slice, and bake the cookies off as desired. The only difference I’ve noted between the cookies baked right away and those baked a day or more later is that the older cookie dough is less puffy when baked.
I can’t get over how incredible these cookies are! I threw some heath toffee chips in because I’m just like that. I can’t ever seem to follow anything to the letter.
I love that this recipe uses whole grains. Those look yummy …. so I can eat ten guilt-free right?
Sounds like a great recipe. I mostly collect my recipes from magazines, ripping them out and putting them in clear plastic sheet protectors in a three-ring notebook. I’m always intrigued to try something new. However, I also have some favorites that I keep going back to — like the Maple Pecan Chocolate Chip Cookies from an old Women’s Day magazine my aunt had stashed away. They call for pure maple flavoring instead of vanilla and the toasted pecans put them over the top.
I just pulled these out of the oven and they are really good! (I’ve already eaten two.) I added a bit of chopped caramel which (surprisingly) worked. Also, toasting some pecans because my husband won’t eat a cookie without some nuts. Silly boy!
If you make these fairly often (which, ugh, we do!) you may want to check out Chocosphere’s website. They carry a huge line of Vahlrona’s chocolate. I buy the big bag as it stores really well and then I have the spheres when the mood strikes. http://www.chocosphere.com
A good book club is definitely hard to find! I love to read but lately, it’s been basically possible only while traveling by plane or train. Oh no, those cookies are died for! Letting the dough rest for 72 hours is a bt long for me… 😀
I made these cookies for this evening’s ladies’ night. I sprinkled a bit of sugar and a pinch of Japanese sea salt before baking. We’re planning on making ice cream sandwiches at the party and I can’t wait. There’s nothing better than warm chocolate chip cookies and ice cream.
I made these cookies about a month or two ago, and I’ve made them a few times since then! These are, in my opinion, the BEST chocolate chip cookies EVER. 🙂
This recipe has become my go-to dessert. I go the parchment log route and keep a log in the freezer (a tip from another commenter). I’ve made the dangerous discovery that two cookies will bake up just fine in my toaster oven, so there is very little keeping me from a nightly cookie habit?
I am a true bookworm myself. Ever since I had to get in bed by 8 in the evening to breastfeed and cosleep with my daughter my kindle never leaves my hand. Before that I was known to read 20 books per month. I think I have a slight addiction.
Btw thanks for the secret, I am going to let the dough rest for 3 days next time!
I made these last week for my husband to take to work for a potluck. Three dozen went out, none came home. They didn’t even make it to the potluck and were gone by 10 am!
This is, without a doubt, the best cookie I’ve ever had. My in-laws ask me to make these every time I visit, and they think I’m some sort of wizard for it. Ali, who knew you’d be improving marriages, not to mention, expanding hearts and waistlines with this recipe. Thank you!
True confessions? I’m usually into chocolate-chip cookies just for the cookie, so sometimes I simply leave out the chocolate chips, which I’m pretty sure is some form of heresy — but for a chocolate craving! xo
WOW. These cookies look like absolute perfection! I am impressed that you used whole wheat flour and they turned out so moist and chewy – they look fantastic! Definitely, a challenge to let the dough rest 72 hours before baking, for sure 🙂
Oh yum! I have a weakness for well-baked chocolate chip cookies especially when feeling stressed. Another commenter mentioned Valrhona and Chocosphere.com better price than Amazon. If you use chips, it is simply a different cookie. I always have a batch of these in the freezer. Right after making the dough, I form the cookies, refrigerate the dough balls for three days before popping them into freezer zip lock bags. Bake as needed straight from the freezer. The best.
Wow. These chocolate cookies look so good. I love how simple the recipe is. ps: Licking the screen has no calories but it doesn’t work very well. xo
these look amazing – my family loooooves chocolate chip cookies!
i am sure i would finish the dough before it hits the oven!!! yum! perfect for tea time!
A five-inch chocolate chip cookie can sure solve a lot of problems. I recently made them with chunks instead of actual chocolate chips and I think there’s no going back. The pools of chocolate are irresistible. Thanks (as always) for your wonderful recipes. xx
Those look AMAZING. I haven’t had chocolate chip cookies in a while, but from scratch they’re soooooo good. Add the whole wheat and I’m totally sold.
I’ve been using the Trader Joe’s pound-plus bittersweet bar chopped into cookies for 2 years now! It really makes a huge difference. So much better than chocolate chips.
Just made these and they are delicious but they did not turn out like yours. I followed the recipe exactly and they came out cakie. They did not spread at all. I think maybe too much flour? Oh well, the search continues.
Thank-you so much for giving them a try and taking a few minutes to share your thoughts. As you continue along your journey .. if you happen to find utopia .. would you be willing to share? It seems there’s always room in one’s collection for another really great cookie recipe!
Have a great rest of your week .. Ali
Sarah, did you measure the flour correctly? (Scooping into the measuring cup, rather than just sticking the cup into the flour. I use to make this mistake and my cookies always came out very dense.) I made his recipe and it is now my go to recipe (I formally used an Alton Brown recipe) my husband was in love with them.
I just made these for my wife, and they are RIDICULOUS!! OMG, I don’t wanna share…
btw, I chopped the chocolate in the food processor. It was very fine after that and didn’t melt one bit.
Started this morning off with coffee and your latest post. Now I know what to make for tonight’s dessert! Thanks for this exquisite version of chocolate chip cookies. Thanks, Ali!
This cookie recipe is love! It should be emphasized that looking for golden all over is key, rather than just having the edges like so many other cookie recipes I make. Hoping for a cookie on the chewy side, I didn’t do it with the first batch I made. Even with twenty minutes on the cooling rack, the chocolate was too heavy and I realized the cookie wasn’t going to set enough. Lessons learned – definitely don’t want to go for slightly underbaked here!
These look divine. I love to use Scharffen Berger chocolate whenever I make my chocolate chip cookies. I once saw a video of Tim Ferriss visiting their facility in San Francisco and one of these days I’m going to do the same with my best friend. How thrilling to be able to taste the different chocolates and get an education about them, right from the source!
Thanks for another great recipe, Ali. Looking forward to trying it out.
I absolutely this dough, but I have to admit that I bake them a bit differently. At our house, we enjoy a cookie that’s impossibly soft. I never refrigerate the dough, which I think kind of ruins the texture. Instead, I bake them straight away, in medium-sized balls, and keep a close eye on them (maybe about 8 minutes?) The salt on top adds a nice touch, and they are always a big hit.
Good Morning Darling Girl, Please give us the weight of your typical amount of dough. If you have to make another batch of cookies to answer this question, Oh Well! And if you don’t have a place to put said extra batch of cookies I can IM you my address. Luv your Blog. x
I love small things like cookies! So much fun to eat and you can keep portions small but still feel like you’ve satisfied your sweet tooth. “I just want a bite…” I’m always telling my husband! This looks a lot like my favorite cookie recipe that’s full of oat nuts and chocolate and not too thin and crispy.
I love to read but never give myself enough time to do it. I can totally imagine curling up with a new book and a plate of freshly baked cookies.
What an awesome treat to bring to your book group! I really have to try making chocolate chip cookies this way.
Am I committing complete blasphemy if I use a combo of dark and milk chocolate?
I’m with those who like a cookie with not as much chocolate. When I make these, I use the Guittard “super cookie chips” in the brighter yellow bag (the regular chips come in more of a gold bag) They are larger and flatter although not quite as large as the Valrhona feves. One bag is perfect for me but buy an extra if you’d like the full amount in your cookies. xx
I’ve never thought of making whole wheat cookies before. Great idea! Your pictures make them look very tasty so I’m going to have to give them a try. Thanks for the recipe!
I loved the opening quote of your post and realized I haven’t read a good book in a long time. Primarily due to lack of time, but I should get back to reading soon. Cookies are always a good company while reading a good book, so thank you for the recipe too 🙂
My husband is currently installing our new stove that has a convection oven feature. I can’t wait to use it. These cookies would be a great first dessert made in the new oven!
I like the cookie part of chocolate chip cookies. Is it still worth it to try this one?
The recipe reminds me of my current favorite chocolate chip cookie recipe. It’s the salted dark chocolate Oatmeal cookie from Real Simple. The salt on top is so good.
I absolutely love coming to your page. Your recipes always brighten up my day. I swear I could make a book based off your blog posts of yummy foods. Thank you for always sharing your delicious recipes! <3
Ali, you are ruining me. By the time this tiny human comes out of me, he or she will be bigger than my first 9 lb 10 oz baby. Because, obviously, I will be making these as soon as possible. I’ll test it against my house cookie from America’s Test Kitchen, which has browned butter. I’m trusting you on this one!
Four words: you are my hero!!!! ❤❤❤❤❤ Can’t wait to try these! We’ve got a 7-year-olds birthday coming up and we might just have to make cookies rather than cake!!!
yum! I’m glad to find that you use whole wheat flour to make the cookies! Gave me an excuse to start baking this weekend.
The first batch is just out of the oven. Perfect. Wet fingers make all the difference in flattening out the dough (otherwise, so sticky, am too tempted to lick my fingers). I made them smaller than a standard size cookie for my toddler little people. Having friends over for dinner tonite, and am ready to impress them! Thank you, again, and again, and again! xx
Glad you found a book club to join! A good book and a good cookie go hand-in-hand. I’m an avid reader and I usually have several books on my e-reader that I’m reading when I get the time. Your cookies look amazing!
My mom always made the best chocolate chip cookies. Her tricks? She swore by using cold butter and mixing the butter and sugar longer than you might think to get a smooth consistency. Also, make sure to use an ice cream scoop for the dough. (I use half a scoop). So excited to try your recipe! x
It is amazing how different (yet how similar) chocolate chip cookie recipes are? I’ve been making the recipe in Advanced Bread and Pastry by Michel Suas for the past few years. After creaming the sugar and butter, you add all the dry ingredients at once, mix until 50% incorporation then add the chocolate chips and finish until just incorporated. It prevents over mixing. He also has you roll the dough into a parchment log and refrigerate for at least 30 minutes prior to baking. Then you slice and bake. I finish with flaky salt the second I take them out of the oven.
I don’t believe I’ve ever had Whole Wheat Chocolate Chip Cookies. I’ll have to give these a try!
I absolutely love this cookie recipe and it’s also fun to see how different people tweak the original. When I make them (which is more often than I should probably admit), I usually use large, oval .125-ounce bittersweet chocolate discs. They’re a little pricey, but worth it. My best tip for these cookies (and many others I make) is to shape the dough unbaked before freezing it. This allows me to have exactly the right number of freshly baked cookies whenever the urge strikes.
Ali, these are a total hit! I made them last night. Utterly yum. Plus, the house smelled amazing! Thanks.
What is the preferred butter quantity? 8 or 16 oz? One or two sticks? The recipe is confusing
Hi Leslie .. It should be 8 oz. You’re right, it is a bit confusing and I updated the amount. I hope you’re doing well. xx
I make the dough with chopped chocolate bars (70%), and roll them into freezer logs. While undeniably chocolate-heavy, I find the dough itself the best ever and the crucial wait can be difficult. This way, there’s always a roll ready for last-minute company.
Ali, Just pulled these out of the oven. How can you go wrong with warm chocolate chip cookies? OMG! So good 🙂
I just made these cookies for my children as a special Valentine’s Day treat. They are exceptional, wonderful, and so tasty. I could not be more pleased with your recipe. By now I have made countless recipes from your website, both sweets, and savories, and I have never been disappointed.
Each one turns out gorgeous, delicious, and wholesome.
Thank you again.
Ali – These are delicious! Made them tonight and my husband could not control himself (eating the cookies!)….great texture and flavor. xx
One of my friends gifted me some cookies just like these a few months ago when my first baby was born. She made the dough into balls, froze them, and then put the baking instructions on the bag with the note to add sea salt when I took them out of the oven. Then I could have fresh cookies whenever I wanted….which was every day. Not kidding. She gave me that and some dinners from Whole Foods….best home from the hospital dinners ever. My freezer is always stocked with frozen cookie dough balls now that I happily top with sea salt each and every night. xoxo from San Diego!
Oh my goodness I love cookies and these whole wheat cookies look so tasty! It is so nice that you found a group of people that you clicked with and a book club sounds perfect to me!
I know this will sound crazy, but I don’t like chocolate chip cookies. I just do not like melty chocolate. Yes, I am aware of how very strange that is. That said, I love the cookie part of chocolate chip cookies. Do you think, if I made these without the chocolate, I would need to adjust the salt?
I love chocolate chip cookies, not just eating them but also the smell of them baking. I’ve never tried making them whole wheat before.
My secret method for cookie making? I never use an electric mixer. My mom always used a wooden spoon to cream sugar and room temp butter for the cookies and said using a mixer was the “lazy way” haha. And my cookies always turn our amazing. Mixers aren’t needed at all for almost any cookie dough :). p.
I just took a batch out of the oven 🙂 I’ve haven’t had a tried and true chocolate chip recipe for a while now and it’s always good to try something new!
If anyone is wondering, I made them with a flax egg and Earth Balance vegan butter and it worked perfectly, they are delicious!
I’m so excited to try this recipe. My current favorite is Dorie Greenspan’s from her cookbook Baking: From My Home to Yours. But after reading everybody’s comments, I’m wanting to try these just to be sure! 🙂 Nut-free though. I’m a chocolate chip cookie purist all the way.
My all time favorite chocolate chip cookie! I love that you used whole wheat flour too. I am saving the recipe and I make some to take to work with me.
have been making this recipe since you first posted it way back in 2014. I needed a chocolate chip recipe that would withstand being shipped from LA to Chicago to a homesick college freshman. I’m still making these as that freshman is starting graduate school. I mold the dough into three logs that I wrap in wax paper prior to the refrigeration phase. Then, just before baking, I’ll slice them into about 3.5 oz discs. I really like the chocolate chips sold in bulk at Costco and they come out fabulous every time.
I saw the recipe and headed straight to the kitchen to bake. I followed the recipe exactly, they came out of the oven 10 mins ago and between me and the kids, half the tray is gone already. Absolutely marvellous. We also have a house cc cookie recipe, we use the ‘Toll House’ recipe from the 1957 Betty Crocker cookbook my mother received as a wedding present. Funny thing is it never turns out the same way twice. I appreciate the recipe suggestions by the other commenters as well, I’ll use any excuse to keep baking cookies. : )
I always get nervous about whole wheat cookies, but this looks absolutely amazing. I am going to have to try this out for sure as my daughter loves her chocolate chip cookies.
I love that these are whole wheat! It would make me feel better about breaking my diet for such an amazing cookie!
I always struggle with what sweet to make for the hubby and kids. I work weekends night shift and I like to leave a little something special for them as a treat. You hit the nail on the head with this recipe. Thank you. I can always count on finding an inspiration on your site. Even when I am supposed to be doing work for graduate school, I can easily procrastinate with your writing and bake instead. It won’t help me get my FNP but it helps with my stress. Thanks, Ali
These look absolutely delicious! I’ve never tried making whole wheat cookies, but now I can’t wait to give it a go. Thanks for the great recipe 🙂
Oh. My. God. These were everything you promised and more. Double and triple this recipe at your own risk. I used Nestle’s dark chocolate chips. Love, love, love.
This has been my go-to chocolate chip cookie recipe ever since I tried it last year. Perfection every time!
Choco chip cookies are my son’s absolute favourite. He snacks on them almost everyday on the way back from school. It’s never home-made though. Guess its time to change that and follow your recipe!
I think I’ll start a new book today AND bake a batch of your chocolate chip cookies. I’m drooling over the photos. As an avid reader, I can appreciate finding the perfect book club.
Since we grow our own whole wheat it is always nice to see recipes using whole wheat flour instead of white flour. Sprinkling with salt always makes cookies taste better.
I just love book clubs since I enjoy reading!
These look like fabulous cookies. I admit, I’ve never tried whole wheat chocolate chip cookies–just the regular ones–but these look tasty. And I’ll try your dough tip.
I have never tried making holy chocolate chip cookies. I am trying to eat healthier and having a sweet tooth that is hurting to do. This might be a great way to step into healthier snacks too. They look delicious.
OH these would be perfect for the holiday baking that’s about to get started. Never to early right? I wonder how these would freeze? I usually make 60-70 dozen cookies to give out to the neighbors.
Nothing like a good book and some warm chocolate chip cookies. I belong to a book club and at first it was tons of excitement, but it’s since kinda waned. With so many great books being released this Fall, I’d love to reconnect with them.
I have a love for chocolate chip cookie recipes. I am very excited to add this to the list of ones to try. I actually was taking to a friend about joining a book club. I never have but with winter coming and all the kids in school i think it would be really good for me. I’m not great at branching out. A book club would be great.
Oh now these sound like some delicious chocolate cookies, I am totally up for giving this a whirl.
I honestly never thought about using whole wheat in cookies! This is something I must try! Thank you for the inspiration and recipe!
I have been thinking of looking for a book club to join. I used be be in one years ago. These Whole Wheat Chocolate Chip Cookies look so delicious. I am sure they will be a big hit for my cookie exchange this year.
I like baking with whole wheat flour when I can. It makes things healthier and I love the slight nutty flavor.
True, there are very less Good book clubs, i was rather searching for one here in Delhi and got it close to my house, shall be going there soon. And these choco chip cookies are the only ones I bake in cookies since they are a family’s favourite. Thanks
Those cookies look amazing!! I could eat that with milk right now. Great tip on letting the dough rest for 72 hours as well. I never knew that I needed to do that.
I am also an avid reader and have always had books for company. In the growing up years, it was Enid Blyton and the rest, moving on to Agatha Christie, Alistair Maclean and the rest. Slowly over time my taste for books also matured into more serious writings. BTW I love to snuggle into bed with a book and some cookies to pop. These cookies look perfect for this.
I really need a good book club too! I love being able to discuss my thoughts with fellow readers. I wish we could be in one together so you could bake me these delicious cookies!
That’s great that you got such a great artist to do a rendition of your pugs. I do miss a few of my pets that i wish I had an artist do a rendition of. The chocolate cookies do look so amazing. My daughter would love to try this out. I just want you to know the blessing you have been to me, and thank you for your friendship.
Aw! How fun is this that you got someone to do a sketch of your pugs. Animals/pets are a part of the family. Hard losing them. This recipe looks really yummy. I had no idea that you should rest dough before baking. Thanks for the tip.
I am going to try this recipe, as I love baking with my grand daughter. We like to substitute 1/2 of the butter with coconut oil, because we love the hint of coconut. I can’t wait to try this recipe. Thank you 🙂
I’m always been a bookworm, and my love for books started from a very early age. They’re my best friends, treasure maps to worlds beyond my imagination. I’d love to join a book club and have that sense of community. I’m definitely going to try making chocolate chip cookies with wheat. Cant beat the nutty flavor.
Chocolate chip cookies are definitely my favorite cookies of all time. I’ve never actually made it at home! I love how you went with healthy whole wheat flour. Those look super delicious!
Chocolates are everybody’s favorite but making it with whole wheat flour makes them a healthy option too. Sometimes I add semolina too which adds crunchiness. Your post tempts me to go for baking now only.
WOW you wrote about this cookie in the most delicious of ways. Tender in the middle… just yummy!!!!! I wasn’t craving sweets but I am now since coming over here… and I may just have to make these. SO YUMMY!
Cookies are my weakness, forget cake it’s always cookies. I’ve always thought about joining a book club, my mum was in one when I was a kid and she’d bring home some weird reads. I was like you, nose forever stuck in a book as a kid but as an adult life gets in the way, I’m full of good intentions and have a stack of must reads on my bedside table but it seems to grow rather than shrink…
Chocolate chips are my favorite no doubt about that! Can I borrow your recipe, please?
I definitely don’t read as much as I should do, but I think it’s important to read and fall into an alternative world from time to time. You’ve inspired me to open a book. Great cookie recipe as well!
Again – this is such a great post! I felt like sitting in the kitchen while you were baking and telling me about missing reading. And I would snatch a bit of raw dough and agree and tell you that I also read only on the beach – since the entertainment program on planes is so good nowadays I don’t even read during flights anymore (plus it tires my eyes). Then I would wait till the first part is baked and would burn the tip of my tongue because I could wait for the cookie to cool out.
Wine and books sound like a wonderful mix! I’d love to read more, I might make it a resolution for the new year! Those cookies look incredible too, I could eat one right now (or a whole batch!)
This is a “forget your diet” post – you got me at thevery first picture with the half melted chocolate chip. My God, does this look good…
These look SO GOOD!!! I am going to the grocery store later so I will have to pick up the ingredients to make these! Maybe even make these for Santa this year!! 🙂
I love cookies especially chocolate chip ones I think they taste so much better when they are homemade. I’ve not made any in a long while.
I couldn’t help but post this tip. It’s my grandmother’s solution to flat cookies. She always kept the cookie dough cold between batches. Ever since I started doing this? You guessed it. Perfect and beautiful cookies! xx
It’s so nice to find a book club that jives with your personality. I love a chocolate cookie that’s chewy at the center and crunchy on the sides! It’s definitely my kind of cookie and I would love to keep the recipe. It’s a great way to show others that you appreciate them or a lovely treat for yourself after a stressful week!
I too love to read books but missing the time! The chocolate chip cookies look beyond delicious as you got the chocolate still creamy, I can’t never get them way! Will follow this recipe this weekend with the husband, it will be fun.
Really? Whole wheat in Chocolate Chip, wow…might try this one. Kinda skeptical ’cause I don’t know if it will still be chewy. But thanks for sharing the exact recipe.
They look super yum…craving some right now. Can I substitute the kosher salt with regular and coconut sugar with regular sugar? BTW, I love reading too and read like crazy before ..now I don’t really get much time to indulge.
Hands up I have been the same over the last few years, I don’t seem to have a book in my hand as once did when I was younger.
I absolutely love the look of these cookies as well!
Ok I need to make these right nooooooow (24 weeks pregnant with crazy cravings) 🙂 But seriously how can they look so delicious.
I’m very much the same. I absolutely love reading but I seem to have long breaks but once I pick a book up, I ask myself why I haven’t been reading recently! I definitely need to start making a part of my daily routine.
And those cookies look incredible! I’m definitely going to try a batch and see if letting the dough rest for your recommended 72 hours helps them turn as as beautiful as yours.
I love chocolate chip cookies but I never baked one. Possibly, I would use this recipe to make good cookies and try it with a glass of wine.
I’m always been a reader for my whole life and I try to make time reading at night time after work. I never thought of joining book club that’s actually great idea! Also I’m big Cookie Monster this is great recipe to try! I made regular cookie but the whole wheat chocolate chip cookie sounds much healthier!
I sympathise with this so much, used to be such an avid reader but now barely get the time. I only really read on holiday! Those cookies look so tasty too, a great gift when making new friends.
How lovely it was for them to bring along wholewheat choco chip cookies with a glass of wine while discussing over books! True so, it could have been the best combination for me..Books and cookies , though I don’t take wine. This recipe is a must bake and relish and then pass on Ali!
Cookies are yummy!I love them for breakfast and I’d love these ones because they’re whole wheat which is always advised for good health. Thanks for sharing the recipe.
I have never thought to join a book club before. This is a great idea, especially because I think I will meet people with different tastes so they might suggest a book or two that I will not pick myself.
What a yummy cookie recipe. Would definitely be trying it. Hope mine turns out good.
Awesome! My dad absolutely loves cookies. This is exactly the kind of recipe he freaks out about. Sending to him now to see if he’ll whip up a batch tonight 🙂
I love to read too. I have just joined a book club actually, we got our first book last week and I have yet to find a moment to read it! Those cookies look amazing!
These look so delicious! I think I will make these for my sister. Chocolate chip cookies are her favorite! 🙂
Love these cookies! I always substitute all purpose flour with whole wheat flour in my cookie recipes. Thanks for sharing the tip to make a good cookie. I will let the dough rest before making these.
These look so yummy (even the dough looks good!), and I’m all about a chocolate chip cookie, so I’m going to make a batch. The texture looks phenomenal, and I love how thick and pillowy they look!
I’ve adored these cookies since you first posted them. I wish I’d have kept track of how many batches I’ve made over the years.
These cookies look so good and pretty easy to put together as well! I have a potluck coming up next week, I think I’ll definitely make these. I’ve also been thinking of trying something new and joining a book club sounds like something I could do as I love reading!
Looks very fantastic, Ali! I made a similar thing for my blog a few months ago. I like my cookie dough so much better when it’s warm and gooey like this than fully baked =). A la mode is even better!
Oh my! YUM!! These were SO delicious! I made them with soft white flour I milled just before making them and they were perfect! The only thing I would say is that mine spread big time….as in, they took over the whole cookie sheet and became one big cookie. Not a big deal — I just cut them into bars. But if you’re going for pretty, make the scoop size smaller and spread them out far apart from each other.