These no-fuss whole wheat chocolate chip cookies are a delicious and simple treat that you can whip up in the middle of your busy work week.
I ended my workday feeling discouraged and pining to connect with my passion for cooking. My admiration for full-time recipe writers is often marred by the fact that my day job has no connection to my true passion. I find myself envying folks like Ina Garten and the late Julia Child who spend their days writing recipes and cooking for their beloved husbands.
While I long for the day that I can completely throw myself into my craft and write cookbooks for a living, I try to stay positive and get as much practice writing and cooking as possible.
Days when I feel especially low, require an exciting adventure in the kitchen. Nothing excites me more than homemade chocolate chip cookies so I wanted a recipe to bake up in a pinch. Unfortunately, most great chocolate chip cookie recipes require room temperature butter and a long chill time in the refrigerator.
To bypass these fussy steps in my weeknight recipe I thinly sliced cold butter before mixing it with sugar. The thin slices mixed easily with the sugar and stayed colder than room temperature butter, mitigating the need for a long stint in the refrigerator. I even used whole wheat flour to make these cookies just slightly healthier.
These no fuss whole wheat chocolate chip cookies are delicious, chocolatey, and the perfect cure for a mid-week slump. Top with maldon salt for an extra special treat!
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no fuss whole wheat chocolate chip cookies
- Yield: 12-14 large cookies 1x
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon table salt
- 1 ½ sticks (12 Tablespoons) butter, cold, sliced into thin (1/4″) pieces
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 eggs
- 8 ounces 60% dark chocolate, chopped into chunks
- Flaked sea salt for sprinkling (optional)
Instructions
- Combine flour, baking powder, baking soda, and salt in a large bowl, set aside.
- In the bowl of a stand mixer with the paddle attachment in place, cream together the butter, brown sugar, white sugar, and vanilla until fully combined, 3-4 minutes on high speed. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
- Add the eggs, mix until combined.
- Add the flour mixture to the butter and blend on low speed until just combined – do not overmix.
- Fold in the chocolate chunks with a rubber spatula. The batter will be quite thick and a bit dry.
- Place the dough in the refrigerator – it only needs to chill for the time it takes to preheat the oven.
- Preheat the oven to 325 degrees.
- Once the oven is preheated, line a couple baking sheets with parchment paper or a silicone baking mat.
- Use a large ice cream scoop to portion out the dough (about 3 Tbsp of dough).
- Place the dough on the baking sheet a couple inches apart.
- Bake one sheet of cookies at a time until the edges of the cookies are baked and you can lift them off the pan with your finger, 12-15 minutes (rotate the pan halfway through baking).
- Remove the cookies from the oven and sprinkle immediately with flaked salt if using. Serve warm or at room temperature.
