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Whole Wheat Chocolate Chip Cookies

Yesterday Rebecca and I were in the mood for baking.  We need some goodies to bring on our vacation in a couple weeks, so I figured we’d get going.  We started with the basic…chocolate chip cookies.  Kind of crazy that we haven’t had any cookies in the house for a while.  And it doesn’t get much better than chocolate chip.  I decided to use the recipe from Heavenly Homemakers.  But there really isn’t anything special about it…it’s pretty much a basic chocoloate chip cookie recipe using whole wheat instead of white flour.  It’s almost identical to the recipe I normally use.  I had some bulgur flour left so I mostly used that.  I’m finding that bulgur flour works really well for baked goods.  And then you don’t have to worry about soaking.  I’ll have to sprout more wheat berries soon so I can restock my supply.  These cookies are great!  We all love them.  And it makes quite a bit, so we’ve got a stock in the freezer again.  I didn’t melt the butter.  I’ve never heard of melting butter before you cream it with sugar…to me it doesn’t really cream if it’s melted.  I just had my butter at room temp.  That’s the way I’ve always made cookies.

Whole Wheat Chocolate Chip Cookies
makes ~ 50 cookies

2 sticks butter, melted (I used room temp butter)
1 cup packed brown sugar (or sucanat)
½ cup sugar (or sucanat)
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 ½ cups whole wheat flour (I used the 1 1/2 cups bulgur flour I had left and 1 cup regular ww flour)
1 cup chocolate chips (I used chocolate chunks this time…I think I’ll use a full 2 cups of chips next time)

Cream butter and sugars. Add eggs and stir. Mix in baking soda, salt and vanilla and flour (I used a hand mixer for all the mixing up to this point). Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet (I used a cookie scoop). Bake at 350 degrees for 8-10 minutes (mine took 12 – 14 min.). Remove from cookie sheet and allow to cool on wire rack.

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4 comments

  1. Sara says:

    These look great! And will be a yummy treat for your trip!

    I’ve never heard of melting butter for cookies, either… I agree, I don’t think it’d cream if it was melted.

    Do you grind your berries into flour and then store it?

  2. The Voogts says:

    Yes, I do that all the time. Mostly lately I sprout them first. But I do it both ways. Then I put the flour in the fridge if I’m going to use it soon or store it in the freezer for long term.

  3. Sara says:

    I have made a couple of cookie recipes that call for melting the butter and it works out great! It is especially helpful if you are without an electric mixer. They do tend to be softer, so you would want to avoid it if you prefer crispy cookies.

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