Check out the best chocolate chip cookie recipe, using whole-wheat flour and relive your childhood memories.
Just imagine being 10 years old and having a chocolate chip cookie with a warm cup of milk. It is a nostalgic feeling I can’t get over. Every time I bake these cookies, I feel so happy. Taking a bite of freshly baked cookies makes me go to my childhood memories. Needless to say, everyone in the house loves cookies fresh from the oven.
This whole-wheat chocolate chip cookie recipe can be the go-to recipe for the upcoming festive season. You can pack the cookies and gift them in a beautiful box to your friends and family. A freshly made choco chip cookie with a warm cup of milk, tea or coffee is just perfect.
Ingredients
- 281 g (21/4 cups) Whole Wheat Flour/All Purpose Flour
- 150 g (3/4 cup)Dark brown sugar
- 100 g (1/2 cup) Granulated white sugar
- 2 eggs (1 full egg + 1 egg yolk)
- 170 g (3/4 cups)unsalted butter
- 5 g (1 tsp)baking soda
- 2 tsp vanilla extract
- 1/2 tsp Salt (optional)
- ½ cup chocolate chips (milk, dark, or semi-sweet)
Best Chocolate Chip Cookie Recipe
Step 1: Prepare the Dough
First, take a pan and heat the butter until it turns brown. This is golden liquid for your cookies. It enhances the cookie taste.
Let the butter cool, then add both brown and white sugar, and then eggs to it. Mix well after each addition.
Step 2: Mix all Ingredients
In another bowl, whisk together the whole wheat flour and baking soda. Gradually fold the dry ingredients into the butter mixture until just combined, and also add vanilla extract to it. Finally, stir in the chocolate chips.
Cover the dough and refrigerate it for at least 30 minutes.
Shape the cookies into round balls and put them on the baking tray covered with parchment paper.
Step 3: Bake
Bake the cookies for 12-15 minutes at 180 C. Cookies will continue to cook even when you take the cookies out of the oven. They will continue to set as they cool.
Choco chip cookies are ready! You will find so many choco chip recipes with different ingredients. However, you have to decide what you want in your end results. As you can see, there are both brown and white sugar in this recipe. Why two different sugars? Here we figure out some of the reasons behind the ingredients.
Why brown sugar?
Brown sugar creates a softer, chewier and richer caramel-like flavour. There is natural molasses in the brown sugar that retains the moisture, resulting in thick, dense and rich-flavour cookies.
Why white sugar?
White sugar makes the cookies crispy and promotes spreading of the cookie in the oven as you can see the cookie dough balls will go in the oven. It absorbs the moisture from the dough while mixing the dough and releases the moisture during baking. It allows the cookie to become flat with crunchy edges.
How Does Baking Soda Work?
Baking soda needs some ingredient which is acidic in the dough. In this cookie recipe, brown sugar is the acidic ingredient which react and creates CO2 gas. It promotes spreading.
Why Doesn’t This Recipe Use Baking Powder?
There are so many recipes that use baking powder. It is a self-activating agent. It promotes rising and gives cake-like texture. It offers surface browning and chewy spread.
Can This Recipe Be Made Eggless?
Absolutely!
This recipe is with eggs, and soon I am planning to publish the recipe without eggs. Eggless baking recipes are also fun. There are so many ingredients in your kitchen that can replace the eggs effortlessly.
Baking Tips
- Make sure to refrigerate the dough for at least 30 mins
- Keep the space between the balls, as the balls will spread while baking
- If you find it difficult to make balls after refrigerating, then you can make balls before putting them in the fridge
- Use best quality choco chips for the best taste. I used Amul dark chocolate chunks.
- Allow the cookies to rest on the baking tray for 5 minutes before transferring them to a cooling rack.
Enjoy this easy cookie recipe for kids and bring a smile to their faces.
