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. You can even make an ice cream sandwich with them, using vanilla or chocolate ice cream. They bake in 10 minutes, so there’s no reason not to make them.
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Why you’ll love this recipe?
If you are looking for delicious chocolate cookies, this recipe is a must-try. They are easy to make and have the perfect texture: soft and chewy with a firm shell and melted chocolate chunks in every bite. Perfection!
What I also love about these whole wheat chocolate chocolate chip cookies is that you can make an ice cream sandwich with them. They are firm enough to hold their shape and soft enough for the perfect bite. Another option is to break them into smaller pieces and mix them with vanilla or chocolate ice cream.
Make them smaller if you want to bring them to a kid’s birthday party. Share them with friends and family at a picnic or BBQ gathering. Enjoy them with cuppa coffee, tea, or milk. No matter the reason, just make them. You’ll love them!
Ingredients notes
Cacao. Use good-quality cacao for the best chocolate flavor.
Brown sugar. The brown sugar makes the cookies chewy and soft.
Chocolate. I like to use semi-sweet chocolate, which I chop into chunks. Use chocolate chips if you prefer.
Whole wheat. For an extra depth of flavor, I use whole wheat flour.
Espresso powder. In most chocolate desserts, adding espresso powder or instant coffee enhances the chocolate flavor.
How to make whole wheat chocolate chocolate chip cookies?
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Whisk the egg whites and brown sugar until creamy. Mix in the melted butter.
Step 2: Whisk the dry ingredients except the chopped chocolate.
Step 3: Fold in the dry mixture into the wet and mix in the chopped chocolate. Cover the bowl and refrigerate for 1 hour.
Step 4: Using a cookie scoop, portion each cookie and place it on a baking tray lined with parchment paper. Bake, remove from the oven, and let them firm up for 2-3 minutes, then transfer to a cooling rack.
Recipe Tips
Chill the cookie dough. Make sure to refrigerate the cookie dough for at least an hour so the flour has time to fully hydrate, the flavor to develop, and the dough to firm up.
Additions and substitutions
You can use all-purpose or bread flour instead of the whole wheat. In addition to semi-sweet chocolate, you can add or substitute milk chocolate, dark chocolate, or even white chocolate. Each one will create a slightly different flavor and level of sweetness.
Besides chocolate chips, you can mix in some nuts or dried fruits such as walnuts, pistachios, dried cherries, or cranberries.
Storage and reheating
Keep the cookies at room temperature for up to 5 days. If they stay uncovered, they will start to dry out a bit, which is not a bad thing. If you cover them, they will remain soft for a longer period.
Once you make the cookie dough, it can stay covered in the fridge for up to 24 hours. Individual cookie dough portions can be frozen for up to 3 months and baked straight from the freezer as needed. Just add 1-3 minutes to the baking time.
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Whole wheat chocolate chocolate chip 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
- 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
- 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
- Add the dry ingredients to the wet and mix them in using a silicone spatula.
- Fold in the chopped chocolate or chocolate chips.200 grams chopped chocolate or chocolate chips
- Cover the bowl with plastic wrap or a shower cap and refrigerate for 1 hour.
- Preheat the oven to 350F (180C).
- 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.
- 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
- You can use all-purpose or bread flour instead of the whole wheat. In addition to semi-sweet chocolate, you can add or substitute milk chocolate, dark chocolate, or even white chocolate. Each one will create a slightly different flavor and level of sweetness.
- Besides chocolate chips, you can mix in some nuts or dried fruits such as walnuts, pistachios, dried cherries, or cranberries.
- Keep the cookies at room temperature for up to 5 days. If they stay uncovered, they will start to dry out a bit, which is not a bad thing. If you cover them, they will remain soft for a longer period.
- Once you make the cookie dough, it can stay covered in the fridge for up to 24 hours. Individual cookie dough portions can be frozen for up to 3 months and baked straight from the freezer as needed. Just add 1-3 minutes to the baking time.