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Chocolate Chip Cookies

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Recently a friend of mine traveled home to throw a birthday party for her dad. She is a great cook and made all of the food for the party herself. At the last minute she decided to add chocolate chip cookies to the menu but couldn't remember what all of the ingredients were. My friend ran to her computer to check the weelicious recipe for chocolate chip cookies only to find....there is no weelicious recipe for chocolate chip cookies! "How could that be," she exclaimed to me.

Many moms come to weelicious for recipes that are easy to make and on the healthy side. And for good reason; it's the way I cook and how we tend to eat in our house. However, I'm not about deprivation and am all for us enjoying our favorite treats every now and then. And what would life be without the chocolate chip cookie?!

There are several ways to make a true chocolate chip cookie, but at the end of the day you can only make small changes for it to still be a true classic. Always trying to add a bit of nutrition to my takes on classic sweets, I added some whole wheat flour to the all-purpose flour most chocolate chip cookie recipes call for. At first I was concerned it might weigh the cookies down a bit, but on the contrary I couldn't detect a change in the slightest. If anything, the kids and adults I offered them to liked these cookies even better then my usual recipe.

Since you probably don't need the 5 dozen cookies this recipe produces (unless you're feeding a small army), place a few dozen on a separate baking sheet and freeze them for later so all you have to do whenever you have a craving for chocolate chip cookies is pop a few of these little gems in the oven and you're set!

Chocolate Chip Cookies  (Makes 5 Dozen Cookies)

  • Prep Time: 5 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
Recently a friend of mine traveled home to throw a birthday party for her dad. She is a great cook and made all of the food for the party herself. At the last minute she decided to add chocolate chip cookies to the menu but couldn't remember what all of...

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup white flour
  • 1 1/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi sweet chocolate chips

Preparation

  1. 1. Preheat oven to 375 F.
  2. 2. Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
  3. 3. Add the eggs one at a time and vanilla extract and mix for 1 minute.
  4. 4. Combine the white flour, whole wheat flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.
  5. 5. Mix until combined then pour in the chocolate chips and stir.
  6. 6. Using a mini ice cream scooper or tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.*
  7. 7. Bake for 12 minutes.
  8. 8. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.
  9. 9. Serve.
  10. * To freeze, place the cookie dough on a baking sheet and freeze the balls for an hour or so. Place the balls in labeled Ziploc bags, label with the date and freeze for up to 3 months. Bake as directed adding an extra minute to the cooking time.
Chocolate Chip Cookies

Nutrition Information

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Comments






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  3. Leah Neiderman

    February 11, 2014 at 12:26 pm

    Is white flour the same as all-purpose flour?

    • Leah Neiderman

      February 11, 2014 at 12:31 pm

      Nevermind. Missed the previous comments. :)

  4. JBirecki

    November 19, 2013 at 12:59 am

    So I made a batch of the dough to stick in the freezer, that way I can just bake however many I needed (well, wanted). I just baked up 4 cookies and my gosh they are the most delicious chocolate chip cookies I’ve ever had! Even my mom, who is not big on chocolate chip cookies, liked them. I don’t think I’ll ever feel the need to buy those pre-made “break & bake” cookies ever again!

  5. aprilgaietto

    November 1, 2013 at 12:50 pm

    Just made these yesterday and they are super yummy.

  6. Meredith S.

    January 15, 2013 at 11:55 pm

    I had to let you know that I have made every chocolate chip cookie recipe known to man, and my hubby has found something wrong with every one of them. (Tollhouse recipe, too!) That is, until I made yours. Your recipe is the ONLY one he requests I make again and again. It should also go without saying that my 2 girls love them as well. Thank you for helping me to please some of the pickiest eaters on the planet!!!!

  7. Shweta

    January 6, 2013 at 3:39 am

    I have been trying your recipes for my 1.5 year old son and everyone loves them. He adores these cookies so does my 16 year old who bakes with me. I wish I knew some alternatives to kale based recipes or local options for agave n cranberries to try here in Greater Noida, India. Have a great year

    • catherine

      January 7, 2013 at 1:17 pm

      If a recipe calls for kale you can substitute spinach or collard greens easily! For agave you can substitute honey at a 1:1 ratio! Cranberries… dried or fresh? If dried you could use almost any other dried fruit like cherries, apricots or blueberries! If you want to substitute fresh cranberries it will probably depend on the recipe.

  8. ctgirl

    January 1, 2013 at 11:17 pm

    Another great recipe!

  9. brei

    December 23, 2012 at 8:44 pm

    So good! I made these for Christmas presents:-)

  10. Penny

    December 2, 2012 at 8:13 pm

    Love these cookies! I keep the freezer stocked with them.
    I use dark chocolate chips in place of the milk chocolate, and I find I only need 1 c for the full 5 dozen because the taste is so much richer and more satisfying.
    The next batches that I bake are going to be white chocolate macadamia (1/2 c salted macadamia nuts, chopped and 1/2 c white chocolate chips) and peanut butter and chocolate (1/2 c peanut butter chips and 1/2 c dark chocolate chips).
    Thank you for a great recipe!

  11. Lindsey

    November 27, 2012 at 2:10 pm

    Have you ever put the dough into greased mini muffin tins? I want to use this recipe to make mini cookie-cakes. Do you think I need to adjust the recipe?

    • catherine

      November 27, 2012 at 2:18 pm

      That will work fabulously! I do that from time to time. Cooking time and temp remain the same!

  12. Michelle Wetzler

    October 26, 2012 at 4:50 am

    Do you change it for high altitude ?

  13. Catherine

    August 7, 2012 at 8:06 pm

    I made these today. I only made half of the batch…but I ate half of what I made. yummm…I know…I am a cookie monster :-)

  14. mebrr

    March 23, 2012 at 9:51 am

    I made a double batch last week for some of my husbands classmates. They were the best cookies– I have never been able to make them where the chocolate chips are still melty delicious after cooling. Anyway, there is a request for another double batch for Monday. Yummy!

  15. Shannon

    February 27, 2012 at 12:56 pm

    Made these over the weekend.. Came out great! My husband had no idea I used whole wheat flour!

  16. Joy B

    February 25, 2012 at 9:33 am

    So delicious and soft!!! And I used whole cane sugar in place of the ‘white’ sugar.

  17. Ana Oliveira

    February 15, 2012 at 8:45 pm

    I just made them- used coconut oil- delicious!!!!! Thank u!!

  18. Amy

    February 15, 2012 at 3:13 pm

    A can of strained, pureed chick peas work awesome in cookies!

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  22. Meredith

    November 26, 2011 at 12:25 am

    I made these for the kiddos tonight since their cousin was sleeping over. Not only did the kids have some cookies (and loved them!), but my bro-in-law had 5 before he left! These were a huge hit w/ kids and adults alike. No one could tell that I made them w/ whole wheat. Thanks for your great recipes!

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  24. Amber Gray

    October 19, 2011 at 12:45 pm

    It is a cold and rainy day here today, so my oldest son and I made these cookies. They are awesome!! I did not have baking soda so I used 2 tsp of baking powder and omitted the salt. Other than that i followed the recipe exactly as it is. Thanks for another great recipe!!

  25. Thao T

    October 17, 2011 at 8:19 pm

    Hi Catherine, I bought the white whole wheat flour to substitute for the whole wheat, but I couldn’t find white flour. I’m wondering if I could use All Purpose instead? Or is the white whole wheat actually the white flour? I never used white flour before :(

    • JB

      November 17, 2013 at 4:38 pm

      Oh good, because I used all-purpose flour, since that was all I had, besides the whole wheat flour.

    • Maria

      August 24, 2013 at 4:47 pm

      All purpose flour is white flour.

    • Alicia

      January 11, 2012 at 7:48 pm

      White flour is all purpose flour. :)

  26. Susan Brabant

    October 17, 2011 at 5:06 pm

    Catherine- my kids love Madaleines. They seem somewhat healthy; any suggestions for these. I have read you can make them either sweet or savory.

  27. Esther

    October 11, 2011 at 12:36 pm

    LOVED the taste of the cookies!!!! Couldn’t tell that there was whole wheat flour in there!! =D

    BUT… I think the temperature is too high… or the time is too long… I put two batches in the oven at 375 for 12 minutes (like the directions called), but both batches were burnt (I noticed the smoke at about 10 minutes?)… I put in another batch and set the timer to 8 minutes. These didn’t burn but they were dark brown.

    =( so sad because they did taste GREAT! Anyone else have this problem? I think I’m going to try it again at a lower the temp (may be 350) and shorten the time as well to about 8 minutes.

    • Esther

      October 14, 2011 at 11:31 am

      Okay… I gave it another try and it worked out better at 375 for about 10 minutes (not sure why my first trial went so badly… may be I messed up the measurements somewhere – but these were the perfect light brown, slight crisp on the bottom, but still soft cookies =D).

      SOOOOOOOOOO DELICIOUS!! Thanks, Catherine!!!

  28. Amber Hohl

    October 10, 2011 at 4:35 pm

    These are delicious! Now if I can stop eating them. :)

  29. Andrea

    October 5, 2011 at 5:06 am

    Are these cookies meant to be crunchy or chewy? I love chewy cookies!

  30. Krista

    October 3, 2011 at 3:27 pm

    Is there a way to cut back on so much ugar or would that make them taste bad?

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    • Marlena

      October 4, 2011 at 2:01 pm

      For 5 dozen cookies that really isn’t an excessive amount of sugar

  31. Kelsey

    October 3, 2011 at 2:42 pm

    I just use straight whole wheat flour for cookies and pancakes and they’re still delicious. Just in case anyone was wanting to try it without AP white flour. ;)

  32. andrea

    October 3, 2011 at 1:48 pm

    Love your recipes and ideas. Have to do a little tweaking to switch out any corn derived ingredients to accommodate allergies, but they always taste great.

  33. elizabeth

    October 3, 2011 at 1:10 pm

    Yum! I like to add wheat germ too.

  34. Melissa F.

    October 3, 2011 at 11:21 am

    Is there a gluten free option for this recipe? It sounds like it would be perfect for the holidays!

  35. Allison Reed

    October 3, 2011 at 10:41 am

    When did you introduce chocolate to your child?

    • Emily

      August 7, 2012 at 12:00 pm

      Not until he was about two and a half years old. I felt it just wasn’t necessary. I may have been extreme though. : )

  36. Holly N.

    October 3, 2011 at 10:09 am

    Love that you can freeze some of these for later. Can’t wait to try this with my daughter!

  37. Kirstin

    October 3, 2011 at 9:40 am

    Here! Here! Who doesn’t love a good chocolate chip cookie?
    Thanks Catherine!

  38. Elizabeth

    October 3, 2011 at 9:32 am

    I have also used almond flour (you can substitute up to half the flour that is called for). I have also used spelt flour as a substitute for the white flour and it has a great texture.

  39. diane gray

    October 3, 2011 at 9:26 am

    is the white whole wheat really a whole wheat?

    • nicole

      October 3, 2011 at 2:19 pm

      Yes it is just a different type of wheat. I looked it up because I was wondering the same thing.

    • Tina S.

      October 3, 2011 at 12:33 pm

      Diane, I just looked at the KAF website and this is what they say (http://www.kingarthurflour.com/flours/):

      “King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with a milder flavor and lighter color. A tasty way to add whole grains to your diet.

      Milled from hard white spring wheat., rather than traditional red wheat. Nothing is added, nothing is taken away.

      Why you’ll love this flour. Our white whole wheat flour has all the nutrition of the whole wheat berry, with milder flavor and lighter color – the perfect way to sneak good whole grains into your family’s diet! It bakes lighter in texture than our traditional whole wheat flour. And it’s the top-selling white whole wheat flour in the nation.”

      Hope that helps!

  40. natasha

    October 3, 2011 at 9:21 am

    When you freeze them do you roll the dough in plastic wrap to cut into cookies later? or do you have to bake them first then freeze?

    • Laura

      October 3, 2011 at 10:35 am

      From what I read you can just freeze the cookies as if you were about to put them in the oven ( in the balls)- then just take them out when needed and cook them up- Yum!

  41. Tina S.

    October 3, 2011 at 8:08 am

    I have started using King Arthur Flour White Whole Wheat flour in place of All Purpose in all kinds of recipes (baking, breading meat and fish, etc.) to give it just a little nutritional value and I think it tastes better too! Especially if you find 100% whole wheat just a little too wheat-y like I do, I suggest trying the White Whole Wheat. I find it in most every supermarket or Target around Atlanta.

    • catherine

      October 3, 2011 at 12:13 pm

      I love that flour too. Great for baking!

      • Amanda

        October 3, 2011 at 2:00 pm

        I use all white whole wheat flour for everything I make! The kids can’t even tell the difference in muffins or cookies!

  42. Meghna

    October 3, 2011 at 6:33 am

    Yum! Thanks Catherine. Great to see that they last up to 3 months in the freezer. Is that pretty much the lifetime of a frozen baked good? It would be nice to start making double-batches of things in the hopes to have a full freezer by holiday season!

  43. Chelsea

    October 3, 2011 at 5:23 am

    Are there dairy-free alternatives to butter that you recommend? TIA!

    • lilgully@yahoo.com

      December 2, 2012 at 8:16 pm

      When I was nursing my son and his dairy intolerance prevented me from eating dairy and soy, I used Earth Balance spread. It worked great in everything that I baked.

    • Liba

      October 3, 2011 at 6:12 am

      I use coconut oil many times in lieu of butter…works great and tastes great too, especially in baked goods!

      • catherine

        October 3, 2011 at 12:12 pm

        You can use this non dairy spread too: http://www.earthbalancenatural.com/

        • Laura

          October 3, 2011 at 1:47 pm

          I recently heard about using avacados in place of butter and lard, will need to look into, but has anyone else heard this?

        • Lori Sorci

          October 3, 2011 at 9:00 pm

          I’ve used pureed avocado in choc. Cupcakes before, couldn’t even taste it!