Whole Wheat Chocolate Chip Cookies Recipe

The best chocolate chip cookies using chakki atta and chocolate chips. Soft and chewy yet well done!

These ultimate cookies are loved in our home. These cookies taste doughy but they are well cooked. Since we add almost double the chocolate the recipe calls for you can be sure there is yummy chocolate in every bite. So why not make a batch for your Christmas gift bags? They do make a wonderful base for amazing desserts!

Though we prefer to use the mixer you can hand whip a batch up. This recipe uses egg but there is a substitute if you want them eggless. 

Now is the time to bake some Peanut Butter and Jelly Thumbprint Cookies, Caramelitas Simple yet Healthy Cookies Bars.

Contents:

• Whole Wheat Chocolate Chip Cookies Recipe and me
• Why MSK Chocolate Chip Cookie recipe
• How to make Whole Wheat Chocolate Chip Cookies Recipe
• For Your Questions
• Some other cookies you will like
• Recipe card
• Pin for later

Hello, and welcome! I am known as The Mad Scientist’s Kitchen, reinventing the foodie in you! 

Tired of choosing between tasty or healthy meals? No more! Here at the Mad Scientist’s Kitchen, I experiment with flavours and cuisines that are as nutritional as they are delicious.

Join me in my lab as we cook up some treats! You can stay up-to-date with my latest culinary adventures by subscribing to my newsletter. No scam, no spam, just the clink of my pots and pans!

I will love you to follow me on:

• Facebook
• Pinterest
• Instagram
• YouTube

Why MSK Chocolate Chip Cookie recipe:

The reasons are simple:

• Uses wholewheat flour in place of maida
• Has an egg replacement option
• Easy to make
• Delicious

How to make Whole Wheat Chocolate Chip Cookies Recipe

Ingredients:

• Whole wheat flour
• Salt
• Baking powder
• Butter
• Brown sugar
• Sugar
• Eggs
• Vanilla essence
• Chocolate chips

Substitutes:

• Wholewheat flour can be substituted with All-purpose flour.
• Chocolate chips can be substituted with chopped chocolate bars.
• The eggs can be substituted with ½ cup curds and ½ teaspoon baking powder.

Method:

• In a bowl blend the dry ingredients the wholewheat flour, baking powder and salt.
• Cream together softened butter, brown sugar and white sugar in another bowl. You can use the stand mixer with the paddle attachment hand mixer or a regular wooden spoon. Creaming is done when the mixture is light fluffy and pale.
• Add the eggs and blend the eggs are incorporated in the butter mixture.
• Add the flour mixture. Blend until well mixed and your dough forms a ball.
• It is a good idea to shape your dough now. You can flatten the dough or make a log.  
• Wrap in cling film and refrigerate for at least ½ an hour.
• Once ready to bake, preheat the oven to 180C/ 350°F.
• Grease and line a baking tray. You can use parchment paper or a silicone mat.
• Make small balls and arrange the cookies. Space the cookies out with atleast an inch and a half between the cookies as they will spread.
•  Bake for about 7-8 minutes or golden brown around the edges.
• Transfer the cookie tray to a wire rack. Cool for atleast 5 minutes before transferring to a wire rack to cool completely.
• Store in an air-tight container.

How to serve:

• I will love my cookies with tea or coffee but the classic way is with a glass of milk.
• How about a cookie ice cream sandwich?
• Spread some buttercream between 2 cookies!! Love it!
• When the girls were younger they sat with the cookie batter and ate it raw.
• Now, we have loved our cookies with raspberry sorbet! Check it out here.
• But then these cookies are good enough to be eaten plain. The choice is yours.

How to store:

• Store the cookies in an air-tight container. 
• In my weather, if someone forgets there are cookies then they last for 4 days.
• You can save them in the fridge. I have never been able to judge the period as they are over in 5-6 days.
• You can freeze the dough in the freezer and bake after without thawing it.

For Your Questions:

Protips:

• Chill the dough to get the best chocolate chip cookies.
• I suggest you make double the batch and freeze one batch.
• I love to make a log and chill it. Then slice it up then freeze it.
• Adding an egg makes your cookie cake-like. More eggs make the cookie softer.

Frequently asked Questions:

• How do I keep my cookies soft?

  Add butter, brown sugar and eggs especially egg yolks provide moisture and retain it in the end product. Playing around with the cookie dough keep this in mind.
  

• My cookies were soft on day one but they became hard from the second day. Why?

  Cookies that retain moisture are soft. As the time elapses the water/moisture starts evaporating. The sugar and starch lose water and naturally your cookies will be harder. 
  

• Are there any ways to keep the cookies soft?

  Yes, you can eat soft cookies everyday … bake everyday! Just joking you can make soft cookies if you 
  1. Under bake your cookies. So instead of the regular 8 minutes baking time get them out at about 7 minutes. Cool them till you can handle them. Transfer to an air-tight container. Ta-da moist cookies! 
  2. Use brown sugar in place of regular sugar. Brown sugar is hygroscopic, which means they retain moisture. 
  3. One trick is not to flatten the cookie dough on the baking tray. 
  4. Use an air-tight container and make sure the lid is closed properly at all times. 

• My cookies are hard why?

  Did you overbake the cookies? The cookies seemed undercooked, so did you bake them again? This is a sure shot method to get hard cookies.
  

Some other cookies you will like:

Recipe card:

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

Pin for later: