Whole Wheat Double Chocolate Chip Cookies
Servings: 12 50 gram cookies
Ingredients
- 1 cup whole wheat flour
- ¼ cup unsweetened cocoa or cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter softened
- ½ cup light brown sugar firmly packed
- 1 egg room temperature
- ¾ teaspoon vanilla extract
- 1 cup semisweet or dark chocolate chips
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Add softened butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 5 minutes—occasionally scraping down sides of bowl.
- Add egg and vanilla to mixer bowl. Resume mixing on medium speed just until smooth—occasionally scraping down sides of bowl.
- With mixer on low, slowly stir in flour mixture until fully incorporated. Stir in chocolate chips.
- Cover the bowl and let it chill in the refrigerator for an hour or more before scooping and baking the cookies.
- Preheat oven to 350℉. Once the cookie dough is thoroughly chilled, scoop golf-ball sized balls of dough onto a parchment-lined baking sheet. Bake for 8-10 minutes. Cookies will look under done when you remove them from the oven – don’t worry, as they will continue to cook!
- Let the cookies cool for 10 minutes before trying to remove them from the cookie sheet. Enjoy immediately after they cool or store in an airtight container for later!