Whole Wheat Chocolate Chip Cookies
These delightfully chewy cookies are full of hearty flavor, packed with chocolate, and sprinkled with sea salt.
Servings: 9
Calories: 357kcal
Equipment
- Stand mixer or electric hand mixer
- Medium (1 ½ Tablespoons) cookie scoop (optional)
Ingredients
- 1 ⅛ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup old-fashioned oats
- 2 Tablespoons flax meal
- ½ cup unsalted butter, room temperature
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup semisweet chocolate chips, divided
- fine or flaky sea salt for sprinkling on cookies (optional)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, sift flour, baking soda, and salt and whisk to combine. Set aside.
- In a small bowl, add oats and flax meal and whisk to combine. Set aside.
- In the bowl of a stand mixer (or in a large bowl using an electric hand mixer) cream the butter and sugar until the mixture is light and fluffy. Add egg and vanilla and beat on high speed until blended, stopping to scrape the bowl as necessary.
- With the mixer running on low speed, slowly add the flour mixture. Continue to mix just until blended, stopping to scrape the bowl as necessary.
- With the mixer running on low speed, add the oat mixture and mix just until blended.
- Add 1 cup (180 grams) of the chocolate chips and stir just until the chips are well distributed throughout the dough.
- Scoop 1.5 Tablespoon balls of dough and place on prepared baking sheets, leaving at least 2 inches between cookies.
- Bake cookies for 10 minutes or until the edges turn golden. Remove tray from oven and immediately (and carefully) press extra chocolate chips onto hot cookies. Sprinkle salt over cookies and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Freezing: Completely cooled cookies can be sealed in an airtight container and frozen for up to 2 months.
This recipe is designed for 100% whole wheat flour, as opposed to white whole wheat flour, which has a milder flavor and lighter color.
Flax Meal Substitute: If you don't have flax meal on hand and prefer not to buy some, you can substitute equal measures (by volume) of wheat bran, wheat germ, or oat bran. Each substitute will alter the flavor and texture of the cookies slightly, but all will be delicious. You can also replace the flax meal with an additional 2 Tablespoons of whole wheat flour, though the cookies will be slightly more dense.
Nutrition
Serving: 2cookies | Calories: 357kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 204mg | Potassium: 250mg | Fiber: 5g | Sugar: 25g | Vitamin A: 353IU | Calcium: 38mg | Iron: 3mg
