Whole Wheat Double Chocolate Chip Cookies Recipe
Loaded with chocolate chips and cocoa powder, these whole wheat double chocolate chip cookies are definitely going to tickle your taste buds!!
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)
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!