These easy cookies have cakey a texture and a deep, nutty flavor from the use of whole grains, which also gives them a rustic look. When they come out of the oven they're soft. Once cooled they will crisp up nicely.
Recipe courtesy of Claudia Sidoti
Whole-Grain Chocolate Chip Cookies
Total:
14 hr 10 min
Active:
15 min
Yield:
about 4 dozen
Level:
Easy

Nutrition Info

Total:
14 hr 10 min
Active:
15 min
Yield:
about 4 dozen
Level:
Easy

Nutrition Info

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 3 tablespoons wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups semisweet chocolate chips

Directions

Combine the flours, wheat germ, baking soda and salt in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla. At low speed, add the flour mixture in batches until just combined. Using a wooden spoon, stir in the chocolate chips. 

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. 

Drop heaping tablespoons of the dough onto the lined baking sheets, leaving about 2 inches of space between them (you should fit about 12 cookies on each baking sheet). 

Bake until the cookies are slightly golden around the edges, 14 to 15 minutes. Let cool for about 3 minutes, then transfer the cookies with a spatula to a wire rack to cool completely (or for as long as you can wait).

Cook's Note

To make sure the cookies bake evenly, switch the position of the baking sheets (meaning move the cookies on the upper rack to the lower rack and vice versa) and rotate the sheets from front to back halfway through the baking time.

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