Whole Wheat Chocolate Chip Cookies

I set out to bake some cookies, but had only whole wheat flour lying around. I balanced the whole wheat flour with a bit of oat flour, which I find to be a bit lighter while providing a sort of nutty flavor. I didn’t set out to make “healthy” cookies, but with the whole grain flour base, the added fiber is just a bonus to these chewy in the middle, crisp on the edges, delicious buttery cookies!

Yield: ~30 cookies (yield will vary based on how big you choose to make them) 

To test this recipe, I baked some larger cookies (2 tbsp scoop) and some smaller cookies (1 Tbsp scoop). Both are equally delicious! 

Ingredients 

1 1/2 sticks butter (at room temperature) 

3/4 cup brown sugar 

1/2 cup granulated sugar 

2 eggs 

2 teaspoons vanilla extract 

1 teaspoon baking soda 

1 teaspoon salt 

2 cups whole wheat flour 

1/2 cup oat flour* 

1 cup mini chocolate chips (can use whatever chocolate chips you have on hand) 

Procedure 

1.     Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. 

2.     Using electric stand mixer with the flat beater attachment, combine butter, brown sugar, and granulated sugar. Stop mixing as needed to scrape sides of the bowl using a rubber spatula. Continue to mix until smooth. 

3.     Add in eggs and vanilla extract and mix until blended. Add in baking soda and salt, and slowly pour in the flour. Continue to mix as you add in the flour, stopping as needed to scrape down the sides of the bowl. Once well combined, fold in the chocolate chips using rubber spatula. 

4.     Cover dough with plastic wrap and place in fridge for 30 minutes – 1 hour. 

5.     Remove dough from fridge. Using an ice cream scoop or tablespoon, roll balls of dough and place on parchment-lined baking sheet. Flatten the balls slightly using your hand. Be sure to leave a couple of inches of space between each ball. I fit about 8 per cookie sheet. 

6.     Bake cookies for 10 minutes. Remove trays from the oven and lightly bang tray on counter to flatten the cookies out (this is optional, but leads to a chewier middle with crispier edges). Place cookies back in the oven (I recommend to rotate your trays at this point) and bake for another 3-5 minutes. I found the sweet spot to be at a total of ~14 1/2 minutes cook time. 

7.     Transfer cookies to a wire cooling rack and let cool for about 5 minutes before digging in! 

 *Easily make oat flour with rolled oats if you have on hand. You can use a food processor, or I use my NutriBullet, to quickly grind oats into a flour. You can omit this and use an extra 1/2 cup whole wheat flour or all-purpose flour.