Classic Chocolate Chip Cookies (100% Whole Wheat)

4.86 from 7 votes

A classic chocolate chip cookie made using wholesome ingredients.

Prep Time20

Cook Time15

Total Time12 35

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 170kcal

Author: Kitrusy

Using a hand mixer, cream the finely blended raw cane sugar along with the butter and molasses until light and fluffy (about 5-7 minutes).
Add in a cold egg and vanilla extract and mix until fully combined.
In another bowl, combine the flour, salt, cinnamon powder, baking powder and baking soda together.
Incorporate half of the flour mix ingredients into the creamed butter and sugar mix before adding the remaining half. Mix until no dry flour remains.* (See note)
Your dough shouldn't be too wet and should look similar to a traditional cookie dough. If it's too wet, add in 2-3 leveled tbsp of flour.
Add in the dark chocolate chips or chunks and stir to evenly distribute.
Chill your dough in the refrigerator overnight or for up to 24 hours.
Using a scoop, portion out 18 equal balls of cold dough onto a sheet pan or tray. Set your dough back into the refrigerator.
Preheat oven to 375°F. Once the oven comes to temperature, place your cookies onto a parchment lined baking tray, keeping 2"-3" between each ball of dough and bake for 10-12 minutes until golden brown.
Remove from the oven and cool for 10 minutes before enjoying.

If you don't like cinnamon on the whole, you can omit it or sub in equal amount of espresso powder (for baking).
* I recommend incorporating the flour in using a spatula first before using a hand mixer to minimize the flour from being flung everywhere (personal experience!)
If the dough is too hard to portion after chilling, let it sit at room temperature for 10 minutes.
Store any leftover cookies in an airtight container for up to three days at room temperature or up to a week in the fridge.
The raw dough can be kept for up to four days in the fridge or it can be frozen for up to 9 months. To freeze your dough, portion out your cookies and place the dough rounds onto a lined baking sheet and set it into the freezer. Once frozen, remove them and place the frozen dough portions into a sealable freezer-safe bag or container. Remove as much air as you can from the bag before sealing it and place the bag into the freezer.