Today I am going to share a recipe with you that is near and dear to my heart – my mom’s homemade chocolate chip cookies. I don’t actually know where the recipe originally came from, but these are the cookies that I always remember my mom making when I was a kid. So to me, they will always just be mom’s chocolate chip cookies.
This was probably one of the first recipes I ever learned how to make. I remember my mom teaching me how to read the recipe, measure the ingredients, and maybe even (gasp!) lick the spoon. I have very fond memories of Friday nights spent in the kitchen with my mom baking these cookies, from six years old to sixteen years old. One day I hope to share this with my kids as well. That’s why this recipe is so special to me.
But it’s not just the sentimental value that makes these cookies so good. To me, this really is the best chocolate chip cookie recipe around. Don’t be turned off by the fact that they are whole wheat. It’s actually what gives these cookies such a great taste. The whole wheat flour is key to this recipe, and it’s what sets these apart from any other chocolate chip cookie I’ve tried.
The original recipe calls for shortening, but I never buy shortening and didn’t want to just for this one recipe. So I decided to alter it a tiny bit. After some research, I learned that shortening helps cookies keep their shape and prevents spreading. With this in mind, I decided to chill the dough for a few hours before baking. This helped the cookies keep their shape without adding any shortening. I’m happy to report that they still turned out perfect.
I wouldn’t consider this a “healthy” cookie recipe since it still contains plenty of sugar and butter. But the fact that it’s made with whole wheat flour and no shortening has to count for something, right? That’s what I’m going to tell myself anyway.
Healthy or not, you need to make this recipe for yourself to really see what I mean. If you haven’t tried baking with whole wheat flour, you will be pleasantly surprised at how tasty it is. I’ve tried making this recipe with all-purpose flour instead of whole wheat, and I’m telling you, it’s just not the same.
This will forever be my favorite chocolate chip cookie recipe. Chewy, soft, and just the right amount of chocolate. I can try to explain to you how perfect they are, but it’s really best for you to experience them yourself. So give them a try this weekend and let me know what you think!
Like all chocolate chip cookies, these are best served warm right out of the oven with a cold glass of milk. Enjoy!
Whole Wheat Chocolate Chip Cookies
- 1 cup granulated sugar
- 1 cup brown sugar
- 2/3 cup butter (softened)
- 2 tsp vanilla
- 2 eggs
- 2-1/2 cups whole wheat flour
- 1 cup chopped nuts (optional)
- 1 tsp baking soda
- 1 tsp salt
- 12 oz semi sweet chocolate chips
Preheat oven to 375 degrees.
Using an electric mixer, combine sugars, butter, vanilla, and eggs.
Stir in remaining ingredients.
Chill dough in the fridge for 2 to 3 hours.
Drop rounded spoonfuls of dough onto an ungreased cookie sheet.
Bake until light brown, about 8 to 10 minutes.
Cool for a few minutes and then transfer to a metal drying rack. Makes about 3 dozen cookies.
Be careful not to over mix the dough. The butters and sugars do not need to be completely smooth. Also, make sure that the butter is not melted, only softened.
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