Whole Wheat Double Chocolate Chip Cookies
Loaded with chocolate chips and cocoa powder, these whole wheat double chocolate chip cookies are definitely going to tickle your taste buds!!
Chocolate is happiness, do you all agree? I feel it is one thing that is able to change the mood of a person who is not even a big fan of sweet treats. And that is one thing that I never run out of, at my home, especially the chocolate chips. Trader Joe’s semi sweet chocolate chips are my favorite, though I have played with other brands too. But I always come back to the Trader Joe’s ones.
How many of you are Trader Joe’s fans? I guess it’s not even a good question to ask, LOL. If you’ve been there, it’s no looking back. I am soon going to start a Trader Joe’s favorites series on my blog. I am so excited to start that, hope you all will love it too.
Coming back to the recipe, since I’ve already said so many times in my posts before (LOL), classic chocolate chip cookies is the most loved recipe of the year 2019 on my blog. This year I want to try out different versions of the same recipe. And this one is the first version of the same.
Continuing the tradition, here comes my seventeenth recipe under My Julie & Julia Project. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #17.
These cookies are called double chocolate chip cookies, or I would fondly call them aata cookies, as they are loaded with chocolate chips and cocoa powder (which is an unsweetened one, again from TJs). I like the Hershey’s cocoa powder too, but right now I had the TJs one at hand.
As always, I call this a healthy bake. The two elements which have been consistent from the start of this blog, are, whole wheat flour and unrefined cane sugar/jaggery powder. I don’t use refined flour and refined sugar at my home. And to those reading this blog, I urge you to stop using those as their harmful effects are known to everyone. We need to get rid of the refined products now. So, these healthy whole wheat cookies are refined flour free and refined sugar free.
Some people think that using some other flour than all purpose flour might change the taste of the dish, but trust me guys, there is hardly any difference in taste. In fact, once we got used to eating other flours, we actually did not like the cookies I tried baking once with all purpose flour. So, it’s better to get used to the healthier options.
These cookies were baked yesterday, but the cookie jar is almost over. The taste is so so good, you can’t have enough of these.
So, let’s get straight to the recipe now. The perfect healthy whole wheat flour cookies aka healthy double chocolate cookies recipe it is. Happy baking!!
How to make Whole Wheat Double Chocolate Chip Cookies (Step-by-step with pictures)
- Preheat oven to 350 degree F. Meanwhile, mix the butter and unrefined cane sugar till completely blended. I prefer to mix by hand since I don’t use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
- Add in the egg to this mixture.
- Add vanilla essence to the above mixture. Stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
- For the dry ingredients, mix in whole wheat flour, cocoa powder, baking soda, baking powder and salt to the wet mixture.
- Finally add the chocolate chips and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for at least 10-15 minutes.
- Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball (lightly press, we don’t flatten this too much, as the cookie expands while baking) and place on the baking tray. I was able to make 14 cookies with the prepared dough.
- Bake the cookies for 12-18 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine. It took me exactly 18 minutes for baking. Remove the cookies from the oven, and allow them to cool for at least 10-15 minutes.
The whole wheat double chocolate chip cookies are now ready. Serve warm or store them in an air-tight container!! I refrigerated the cookies for around an hour to stiffen up the gooey consistency of the warm cookies before storing them at room temperature.
If you like this recipe, do check out these Whole Wheat Funfetti Chocolate Chip Cookies and also, if you are a banana fan, then these soft baked Banana Bread Cookies are heaven. Both these cookies, along with the healthy double chocolate chip cookies are perfectly healthy baked desserts options!
Whole Wheat Double Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup Butter unsalted, softened
- 3/4 cup Unrefined cane sugar
- 1 Egg
- 1 tsp Vanilla Essence
- 1 cup Whole wheat flour
- 1/4 cup Cocoa powder I used Unsweetened Cocoa Powder from Trader Joe's
- 1/2 tsp Baking soda
- 1/3 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Chocolate Chips
Instructions
- Preheat oven to 350 degree F.
- Meanwhile, mix the butter and unrefined cane sugar till the sugar is completely blended with the butter. I prefer to mix by hand since I don't use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
- Add in the egg to this mixture.
- Now add vanilla essence to the above mixture and stir till all the ingredients are uniformly mixed. The wet ingredients mixture is now ready.
- For the dry ingredients, mix in whole wheat flour, cocoa powder, baking soda, baking powder and salt to the wet mixture.
- Finally add the chocolate chips and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for at least 10-15 minutes.
- Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball (lightly press, we don't flatten this too much, as the cookie expands while baking) and place on the baking tray. I was able to make 14 cookies with the prepared dough.
- Bake the cookies for 12-18 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine.
- Remove the cookies from the oven, and allow them to cool for at least 10-15 minutes.
- The whole wheat double chocolate chip cookies are now ready to be served warm or these can be stored in an air-tight container!! I refrigerated the cookies for around an hour to stiffen up the gooey consistency of the warm cookies before storing them at room temperature.
Notes
- Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour. If the cookie dough feels a little loose, add ~ 1/4th cup more of all-purpose flour.
- Unrefined cane sugar (Jaggery Powder) – You can even use organic coconut sugar in place of unrefined cane sugar. These alternatives provide healthier form of sweetener to the cookies. But, if none of these is available, you can even go ahead and use regular white sugar.
- Egg – To make the recipe eggless, I would advise to replace the egg with either of these two options:
- Chia Seed Gel (Mix 1 Tbsp powdered Chia seeds with 3 Tbsp water, and let it soak for 5 minutes)
- Flax Seed Gel (Mix 1 Tbsp powdered Flax seeds with 3 Tbsp water, and let it soak for 5 minutes)
Jyo
Looks lip smacking 😋
Kanwaldeep Kaur
Thank you 😊
Stuti tripathi
Dear which ingredient can be used in place of egg . i would love to bake asap . Plz reply
Kanwaldeep Kaur
For eggless version, you can use flaxseed gel or chia seed gel (1 tbsp flaxseed/chiaseed + 3 tbsp water) or one mashed banana as egg replacer. I haven’t particularly tried replacing egg in this recipe, but this is the standard replacement of egg in a cookie recipe!! Do try 👍
Priya
Hi is there an eggless version.
Kanwaldeep Kaur
For eggless version, you can use flaxseed gel or chia seed gel (1 tbsp flaxseed/chiaseed + 3 tbsp water) or one mashed banana as egg replacer. I haven’t particularly tried replacing egg in this recipe, but this is the standard replacement of egg in a cookie recipe!! Do try 👍
Monika
Hi Kanwaldeep, is this market bought butter or it is ghar ka makhan.
Also, any substitute to parchment paper. I need one help from you, I have black baking tray which I got complimentary with oven, but food items get really burnt in that in few minutes, could you please suggest which metal baking tray should I buy. Thank you
Kanwaldeep Kaur
Hi Monika! This is a store bought butter! For parchment paper substitute, you can use an aluminum foil or you can even grease the pan with some oil/butter and then sprinkle some flour on top, just like how we do for cake pans!
Regarding baking tray, aluminum or non stick are two options! A very thin tray might burn up the cookies faster, so may be try n check the thickness of the tray when you buy! Heavy and dull aluminum sheets work best, but if that is not available, you can go with a thick non stick one baking tray!
Sunaina
Thanku .
Kanwaldeep Kaur
You’re welcome 😊🙏
Sean Short
Awesomee blog you have here
Kanwaldeep Kaur
Thank you so much 🙂