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–+ servings
Whole wheat chocolate chocolate chip cookie halves stack on top of each other.

Whole wheat chocolate chocolate chip cookies

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AuthorMilena M
Indulge in these whole wheat chocolate chocolate chip cookies when a chocolate craving strikes. They are soft and chewy, perfect with a cup of coffee. They bake in 10 minutes, so there's no reason not to make them.
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Prep Time10 minutes
Cook Time10 minutes
Chill time 1 hour
Servings15 cookies

Ingredients
  

  • 2 eggs, ~116 grams
  • 100 grams granulated sugar, 1/2 cup
  • 100 grams dark or light brown sugar, 1/2 cup
  • 113 grams melted butter, 1/2 cup
  • 2 teaspoons vanilla extract
  • 195 grams whole wheat flour, 1 ½ cups
  • 20 grams cacao powder, 1/4 cup
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon espresso powder or instant coffee, optional
  • 200 grams chopped chocolate or chocolate chips, + more for topping the cookies (optional)

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. In a bowl, whisk the eggs with the granulated and brown sugar until frothy, about a minute. Add the melted butter and vanilla extract and whisk until incorporated.
    2 eggs, 100 grams granulated sugar, 100 grams dark or light brown sugar, 113 grams melted butter, 2 teaspoons vanilla extract
  3. In a separate bowl, whisk the flour, cacao powder (sift it if it’s clumpy), baking soda, baking powder, salt, and espresso powder.
    195 grams whole wheat flour, 20 grams cacao powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon espresso powder or instant coffee
  4. Add the dry ingredients to the wet and mix them in using a silicone spatula.
  5. Fold in the chopped chocolate or chocolate chips.
    200 grams chopped chocolate or chocolate chips
  6. Cover the bowl with plastic wrap or a shower cap and refrigerate for 1 hour.
  7. Preheat the oven to 350F (180C).
  8. Using a 2-inch-diameter cookie scooper (5cm), scoop each cookie into a parchment-paper-lined baking tray. Leave about 2 inches of space between each one.
  9. Bake on the middle rack for 10 minutes. Remove from the oven. Let them rest on the baking tray for 2-3 minutes. Transfer the cookies to a cooling rack to cool completely. Enjoy!

Notes

  • Use a kitchen scale to ensure accuracy, especially in baking.
  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.