Whole Wheat Chocolate Chip Cookies

Single. Best. Cookie. Ever! This recipe calls for whole wheat flour, but we’ve found it works best with stone-ground, whole grain flours. If you’re looking for a tall, cakey cookie, go for a hard red wheat (like Red Fife), but we love a crisp outside and chewy middle, so rye or triticale would be equally delicious. Check out the rainbow of different options (spelt will give you the thinnest, butteriest cookie, and hard red and hard white the tallest). Makes 16-24 cookies, depending on their size.

Visit www.thegourmandiseschool.com to find many classes featuring whole grains as well as online recipes.

Prep Time
10 mins
Cook Time
15 mins


2 sticks (224g) unsalted butter

1 cup (225g) brown sugar, packed

1 cup (200g) sugar

2 large eggs

1 ½ teaspoons (6g) baking powder

1 teaspoon (4g) baking soda

1 teaspoon (4g) salt

1 cup (170g) dark chocolate chips

1 cup (170g) milk chocolate chips

1 cup (150g) chopped, toasted hazelnuts, optional

3 cups whole wheat flour (hard red, hard white and spelt are favorites)


  • Preheat oven to 350 F. Line 2 baking sheets with parchment.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  • Beat butter with both sugars until light and fluffy.
  • Add eggs one at a time and vanilla, beating well to combine.
  • Keep mixing for 1 more minute and add chocolate chips and nuts, if using. Mix until well combined.
  • Add dry ingredients to the butter mixture and mix just until combined.
  • Shape your cookies on prepared cookie sheets. Scoop these BIG - they eat like a meal! Bake until golden brown on the edges: approximately 9 minutes for medium-sized cookies and 10-12 min for large.
  • Let them cool on a cooling rack for 5 minutes and enjoy!