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Bran Chocolate Chip Cookies

Bran Chocolate Chip Cookies

Thin, Chewy, Chocolate Chip Cookies with Bran
Course Dessert
Cuisine American
Keyword Bran, Chewy Chocolate Chip
Prep Time 10 minutes
Cook Time 12 minutes
Cooling 10 minutes
Total Time 32 minutes
Servings 30
Cost 5


  • 2 cups all-purpose flour, lightly spooned or weighed (260 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup unsalted butter (230 grams), softened
  • 1 cup light brown sugar (200 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup wheat bran, unprocessed kind -- not bran cereal
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped pecans, optional


  • Preheat oven to 350 degrees F.
  • Weigh the flour and mix it with baking soda, salt and cinnamon. Set aside.
  • Beat the softened butter and both sugars until creamy, then beat in the eggs, one at a time, beating just until blended. Beat in vanilla.
  • Add flour mixture and stir until smooth, then stir in the bran. Once bran is fully incorporated, stir in the chocolate chips and nuts.
  • Using a medium size cookie scoop, scoop out balls of dough and arrange them on a plate lined with plastic wrap. Cover and chill until ready to bake or bake immediately.
  • Arrange dough balls on a parchment lined or ungreased baking sheet and bake for about 12 minutes or until cookies appear done. They will be big, flat, and brown. Let them cool on the baking sheet for about 5 minutes, then loosen from sheet and transfer to a wire rack to finish cooling.

Smaller, Crispier Cookies

  • If you like crisp cookies, make the dough balls smaller by using a rounded teaspoon of a small cookie scoop. Press the balls down slightly so they have flat tops. Bake at 300 for about 15 minutes or until they appear nicely browned. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool and crisp.


For a darker, chewier and richer cookie, use 1 1/3 cups of flour (170 grams) instead of 2 cups.  For the sugar, use 3/4 cup of granulated and 3/4 cup of light brown.  The batter will be softer and the cookies will spread more and be very thin and dark.