Whole Wheat Chocolate Chip Cookies
These whole wheat chocolate chip cookies are soft, chewy, and full of rich chocolate flavor. Made with pantry staples and a hint of maple syrup, they’re a cozy, delicious twist on classic chocolate chip cookies—perfect for everyday baking.
Servings: 10 cookies
Calories: 186kcal
Ingredients
- 175 g whole wheat flour or spelt or rye flour (1-1/4 cup)
- 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 85 g unsalted butter, melted (6 tbs)
- 75 g maple syrup (1/4 cup)
- 50 g dark brown sugar (1/4 cup)
- 1 tsp vanilla extract
- 50 g 70% dark chocolate, chopped (1/4 cup)
Instructions
- Whisk the flour, baking soda, salt and cornstarch together and set aside.
- Whisk the melted butter, maple syrup, sugar an vanilla extract together then add that mixture to the dry ingredient and stir until evenly combined.
- Stir in the chopped chocolate then cover and shill the cookie dough for at least 2 hours or overnight.
- Preheat the oven to 350˚F/175˚C and line 2 sheet pans with parchment paper. Scoop the dough into 2 tbs rounds and shape them into lumpy squat cylinders. Arrange them spaced out on the sheet pans.
- Optionally top each with more chopped chocolate to create chocolate pools. Them bake them for 7 minutes. Bang each pan to flatten the cookies and help them spread then continue baking for another 3 minutes.
- Let them cool on the pans. Optionally sprinkle the tops with flaky sea salt while they are still warm.
Video
Notes
- This is an egg-free recipe but you can add an egg to the wet ingredients for even chewier cookies.
- Reduce salt if using salted butter.
Nutrition
Serving: 1cookie | Calories: 186kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 174mg | Potassium: 45mg | Fiber: 2g | Sugar: 11g | Vitamin A: 212IU | Calcium: 26mg | Iron: 0.5mg