Half-Wheat Chocolate Chip Cookie Recipe
If you’ve ever wanted to make a healthier dessert without sacrificing flavor, this half-wheat chocolate chip cookie recipe is for you. Perfectly soft, chewy, and packed with classic chocolate chip goodness, these cookies use a blend of all-purpose flour and whole wheat flour for a wholesome twist no one will notice. This half wheat chocolate chip cookie recipe is proof that you really can enjoy better-for-you cookies that your whole family will love—no debates, no compromises, just delicious results.
When baking with whole wheat flour, remember that it’s heavier than processed white flour. Wheat berries contain germ oil when freshly milled. Manufactured flour has to omit the good stuff during processing so the flour won’t spoil.
What types of wheat should I use in chocolate chip cookies?
There are a few types of whole wheat – hard red, hard white, and soft white. Hard and soft refer to gluten – that magic ingredient that develops your bread and makes it rise. Hard wheat has a high gluten and protein content; soft wheat is low-gluten. Low-gluten flour would be the best flour type for a whole-wheat chocolate chip cookie recipe.
See our post on How to Make Whole Wheat Bread for more information on the types of wheat.
However, I’m making a half-wheat chocolate chip cookie recipe, so what should I use? I decided not to use soft white wheat in this cookie recipe because I wanted a little more protein – plus we are using half white flour. So, in this case, hard white wheat will do a better job for this cookie recipe.
Where do I buy whole wheat berries?
The best place to start would be a food co-op, like Azure Standard, OR try Wheat Montana for whole-grain flour resources.
Do you have any other cookie recipes using whole grain?
Want an all whole wheat cookie recipe we’ve used and love? Try our Chocolate Chip and Peanut Butter cookie recipe.
Half-Wheat Chocolate Chip Cookie Recipe Instructions
In a glass bowl, combine whole wheat and white flour, baking soda, and salt. Set aside. In a heavy-duty mixer, cream together the butter and sugar until light in color and well mixed. This is important for any cookie recipe.
Add the vanilla and the eggs and mix well. I got a chance to use my homemade vanilla in this! YUM.
Remove the mixer bowl and add the chocolate chips! Stir these in, don’t use the mixer.
The cookies will be slightly underdone in the middle, so let them cool on the hot cookie sheet for at least 5 minutes.
ENJOY these half whole grain flour Chocolate Chip Cookies!
Half-Wheat Chocolate Chip Cookie Recipe
- Total Time: 30 minutes
- Yield: 70 cookies 1x
Description
Make a wonderful chocolate chip cookie combining wheat and white flour. They’re never going to know there’s healthy wheat in this cookie!
Ingredients
- 3 sticks unsalted butter (at room temperature)
- 3 c. brown sugar
- 2 fresh eggs
- 3 tsp. vanilla
- 2 c. unbleached white flour
- 2 c. hard white wheat
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2–3 c. chocolate chips
Instructions
- In a glass bowl mix your flours, baking soda, and salt. Set aside
- In a heavy-duty mixer, cream together the butter and sugar until lightened in color and well mixed.
- Add the vanilla and the eggs and mix well. I got a chance to use my homemade vanilla in this! YUM.
- Now add the dry ingredients a little at a time, mix well.
- If you are putting the batter into the refrigerator until the next for some reason, my suggestion would be to roll the batter into 1 1/2″ logs and wrap tightly with plastic wrap. The next day slice and bake. If baking right away, use an ice cream scooper for medium cookies or melon scoop for smaller cookies.
- Bake at 350 degrees for 10 minutes. The cookies will be slightly underdone in the middle, so let them cool on the hot cookie sheet for at least 5 minutes.
ENJOY these Sneaky Chocolate Chip Cookies!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
