Whole Wheat Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g whole wheat flour</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">150g packed brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 large egg yolk, room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">200g dark chocolate chunks (or chocolate chips)</li><li class="ingredients-single-item">100g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the whole wheat flour, baking soda, and salt until thoroughly combined. The whole wheat flour will give these cookies a delicious nutty flavor that pairs wonderfully with the chocolate. Set this dry mixture aside for now.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the butter, which will help your cookies rise properly and develop the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until completely incorporated and the mixture looks smooth and glossy, about 1 minute. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as this can develop too much gluten in the whole wheat flour and make your cookies tough. You should stop mixing as soon as no dry flour remains visible.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the chocolate chunks and nuts (if using) by hand with a spatula. This gentle incorporation helps maintain pockets of chocolate throughout your cookies rather than breaking the chunks into tiny pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the dough and refrigerate for at least 1 hour, or preferably 24 hours. This resting period allows the whole wheat flour to fully hydrate and the flavors to develop. The cooled butter will also help your cookies spread less during baking, resulting in thicker, chewier cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper or silicone mats. Remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a cookie scoop or tablespoon, portion the dough into balls about 4cm in diameter (approximately 30g each), placing them on the prepared baking sheets about 5cm apart. For bakery-style cookies with perfectly wrinkled edges, tear each ball of dough in half and press the rough sides back together before placing on the sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>If desired, sprinkle each cookie lightly with flaky sea salt. The salt enhances the flavor of both the chocolate and the nuttiness of the whole wheat flour.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the cookies for 9-11 minutes, until the edges are set and golden brown but the centers still look slightly underdone. Don't overbake! The cookies will continue to cook on the hot baking sheet after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the cookies to set up properly without falling apart when moved.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. You can also freeze the unbaked cookie dough balls for quick baking later - just add 1-2 minutes to the baking time when cooking from frozen.</li></ol>