These Salted Whole Wheat Chocolate Chip Cookies are perfectly soft and chewy, made a little healthier with whole wheat flour, and they’re absolutely delicious!
- 1/2 cup butter, softened to room temperature
- 3/4 cup + 2 Tablespoons cane sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup white whole wheat flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chunks
- sea salt flakes
- Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
- Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
- Use a large cookie scoop (about 2 to 2.5 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is completely chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
- Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Remove from the oven, and immediately sprinkle the cookies with a few pinches of sea salt. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
*Recipe time does not include the extra time needed for the dough to chill in the refrigerator. If you want to speed up the chilling time, you can also go ahead and roll up the dough into balls and place it on the baking sheet, and then refrigerate the entire sheet in the refrigerator for about 10 minutes, or however long it takes for the dough to be thoroughly chilled.