Today’s whole wheat chocolate chip cookies are bake sale perfection! They’re about 4 inches across, fairly thick and loaded with flavor from the walnuts and vanilla. They’re perfect for wrapping individually or in in pairs.
Whole Wheat Chocolate Chip Cookies = Chewy!
Using one egg plus one egg yolk helps make the cookies chewy, as does incorporating some bread flour. And using the right amount of flour is key. I recommend weighing it — 320 grams total for larger size cookies or 300 grams for smaller size cookies.
Half Batch Measurements
While these are great for bake sales, I like them so much I make them fairly often for the family. We’re a small family, so I have to scale down the recipe to a half batch. If you’d like to try a half batch version, here are the measurements. I use the gram measurements, but added the volume for anyone without a scale.
75 grams whole wheat flour (generous half cup) 75 to 85 grams bread flour (AP okay) (half cup plus a T.) 3/8 teaspoon salt 1/4 teaspoon baking soda 85 grams unsalted butter, softened ( 6 tablespoons) 50 grams granulated sugar (1/4 cup) 100 grams brown sugar, mix of light and dark (100 cup) 1/2 tablespoon vanilla or vanilla bean paste 1 egg, but discard 15 grams of the white so you’ll have about 18 grams yolk and 17 grams white 1 cup good chips or chocolate chunks 1/2 cup walnuts
Whole Wheat Chocolate Chip Cookies With Walnuts
- 1 cup whole wheat flour (150 grams)
- 1 cup or 1 cup plus about 3 tablespoons all-purpose or bread flour (150 to 175 grams)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 ½ sticks unsalted butter, softened (170 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 cup light brown sugar (or a mixture of light and dark) (200 grams)
- 1 tablespoon vanilla extract
- A large egg
- 1 large egg yolk
- 1 1/2 cups to 2 cups good dark or semisweet chocolate chips
- 2/3 to 1 cup toasted and chopped walnuts.
- Preheat oven to 325 degrees F.
- Carefully measure out both flours to total about 320 grams. Add the salt and baking soda and stir until well mixed.
- In a mixing bowl, beat the butter until creamy. Add sugar and beat until creamy, then beat in vanilla. Scrape sides of bowl and add egg. Beat until blended, then beat in egg yolk. Scrape sides of bowl, then stir in flour mixture. Batter will be thick and kind of on the dry side, but it should not be crumbly.
- Stir in chocolate chips and walnuts.
- Divide the dough into 4 sections, then divide each of those sections into 3 sections to make 12 large balls of dough. Arrange 6 of the dough balls on a parchment or silpat lined baking sheet and bake at 325 for about 18 minutes or until cookies are brown around the edges and tops appear set.
- Let cool completely.
Hi Anna, per your suggestion, I tried these and I completely agree with you, they are great. I followed the recipe exactly, and I made the smaller cookies. The flavor was excellent, as was the texture. I think they’d be wonderful any time, but especially if you need to take cookies to an outdoor “event” in the summer…they are nice and sturdy and I’m sure would hold up well.
Hi Rynda, flour helps the structure, but too much if it can make a cookie dry so you have to have a good balance. I was surprised at how good these cookies are even with this much flour. Thanks for the comment!
I hadn’t thought about a relationship between the amount of flour and the size of the cookie. Interesting! The cookies sound good too!
Because of the whole wheat flour I’m going to stick this in my “nutritious and delicious” category. Do you think WW Pastry Flour would work or not enough proteins?
They are certainly attractive cookies! How wheaty do they taste?