When I started baking with whole wheat flour even I was skeptical. In my own mind, there was no way (and I mean NO WAY!) whole wheat anything could be edible, much less delicious. But slowly I have come to not only convince my own self (and honestly I am a fairly hard sell!) but also my family. Who until just a few months ago thought that All-Purpose Flour was the only flour that rocks for baked goods! And not by strong-arming them either.
Ingredients needed for this recipe:
Whole Wheat Browned Butter Chocolate Chip Cookies
inspired by: The best cookies I have ever made!
1/2 c butter
1/4 c butter, cut into 4 slices
1 c brown sugar
1/2 c sugar
1 egg
1 egg yolk (save the egg white for another use)
1 T vanilla
2 c sprouted whole wheat flour - tip, pastry grind is best for all desserts
1/2 t salt
1/2 t baking soda
1 1/2 - 2 c chocolate chips (we always use the full 2 cups!)
1 c nut pieces, walnuts, or pecans
Place the 1/2 c butter (1 cube) into a small flat pan, melt over medium-low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.
Place the 4 slices of butter in the bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.
Next add the whole egg, the yolk, and vanilla, beating well.
Add whole wheat flour, soda, and salt, mix well. The mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.
For large size cookies, using a large cookie scoop (2 T size) scoop dough onto the prepared cookie sheet. Bake 13-15 minutes, or until done in your oven. Edges will be golden, do not over bake.
For regular size cookies, drop dough onto prepared sheets and bake 10-13 minutes, or until done in your oven. Edges will be golden, do not over bake.
Let cookies rest on baking sheet for 3 minutes (whole wheat cookies are fragile when fresh from the oven, use a timer if you wish.) remove to wire racks or cotton toweling to cool completely.
1/2 c butter
1/4 c butter, cut into 4 slices
1 c brown sugar
1/2 c sugar
1 egg
1 egg yolk (save the egg white for another use)
1 T vanilla
2 c sprouted whole wheat flour - tip, pastry grind is best for all desserts
1/2 t salt
1/2 t baking soda
1 1/2 - 2 c chocolate chips (we always use the full 2 cups!)
1 c nut pieces, walnuts, or pecans
Place the 1/2 c butter (1 cube) into a small flat pan, melt over medium-low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.
It really was as simple as baking this batch of cookies!
It was really quite simple, I simply started baking delicious whole wheat cookies and cakes and cobblers. But I have to say this recipe for Whole Wheat Browned Butter Chocolate Chip Cookies is the recipe that started successful whole wheat baking for me. The first time I made this recipe with the ingredients listed, was the first time I made chocolate chip cookies that I felt were delicious and beautiful. For years and years I had made the recipe on the back of the Nestle bag, and while they tasted good, for some reason, they did not turn out attractive and definitely not beautiful.
But this recipe was different.
I knew if I could turn out a delicious, beautiful cookie baking this recipe for Whole Wheat Browned Butter Chocolate Chip Cookies, I could make just about any recipe with whole wheat flour. And the family would love it. And from this successful batch of cookies, I have taken the challenge to forge ahead and bake with whole wheat flour for all baking. And it is going quite well. I offer this as encouragement to all cooks and bakers who also would enjoy baking with whole wheat flour. So take up your spoons, your mixer and your baking sheets and give it a go!Ingredients needed for this recipe:
- butter
- brown sugar, you know you can make your own right?
- sugar
- eggs
- salt
- baking soda
- whole wheat flour
- real chocolate chips
- walnuts or pecans
- measuring cups
- measuring spoons
- small saucepan
- mixing bowl
- hand mixer
- baking sheets
- cooling racks or cotton toweling
 |
| Whole Wheat Browned Butter Chocolate Chip Cookies! |
inspired by: The best cookies I have ever made!
350-degree oven
UPDATED: 01.13.2023
UPDATED: 01.13.2023
1/2 c butter
1/4 c butter, cut into 4 slices
1 c brown sugar
1/2 c sugar
1 egg
1 egg yolk (save the egg white for another use)
1 T vanilla
2 c sprouted whole wheat flour - tip, pastry grind is best for all desserts
1/2 t salt
1/2 t baking soda
1 1/2 - 2 c chocolate chips (we always use the full 2 cups!)
1 c nut pieces, walnuts, or pecans
Place the 1/2 c butter (1 cube) into a small flat pan, melt over medium-low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.
Place the 4 slices of butter in the bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.
Next add the whole egg, the yolk, and vanilla, beating well.
Add whole wheat flour, soda, and salt, mix well. The mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.
For regular size cookies, drop dough onto prepared sheets and bake 10-13 minutes, or until done in your oven. Edges will be golden, do not over bake.
Let cookies rest on baking sheet for 3 minutes (whole wheat cookies are fragile when fresh from the oven, use a timer if you wish.) remove to wire racks or cotton toweling to cool completely.
Storage options for Whole Wheat Browned Butter Chocolate Chip Cookies. You may store the prepared dough in the refrigerator for up to three days in the refrigerator before baking. Bring to room temperature before baking. Store baked cookies at room temperature for up to five days.
UPDATE: For your convenience, a "copy and paste" version of Whole Wheat Brown Butter Chocolate Chip Cookies has been included below.
You may also enjoy: 
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Whole Wheat Browned Butter Chocolate Chip Cookies
inspired by: The best cookies I have ever made!
350-degree oven
UPDATED: 01.13.2023
1/2 c butter
1/4 c butter, cut into 4 slices
1 c brown sugar
1/2 c sugar
1 egg
1 egg yolk (save the egg white for another use)
1 T vanilla
2 c sprouted whole wheat flour - tip, pastry grind is best for all desserts
1/2 t salt
1/2 t baking soda
1 1/2 - 2 c chocolate chips (we always use the full 2 cups!)
1 c nut pieces, walnuts, or pecans
Place the 1/2 c butter (1 cube) into a small flat pan, melt over medium-low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.
Place the 4 slices of butter in the bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.
Next add the whole egg, the yolk, and vanilla, beating well.
Add whole wheat flour, soda, and salt, mix well. The mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.
For large size cookies, using a large cookie scoop (2 T size) scoop dough onto the prepared cookie sheet. Bake 13-15 minutes, or until done in your oven. Edges will be golden, do not over bake.
For regular size cookies, drop dough onto prepared sheets and bake 10-13 minutes, or until done in your oven. Edges will be golden, do not over bake.
Let cookies rest on baking sheet for 3 minutes (whole wheat cookies are fragile when fresh from the oven, use a timer if you wish.) remove to wire racks or cotton toweling to cool completely.
Next add the whole egg, the yolk, and vanilla, beating well.
Add whole wheat flour, soda, and salt, mix well. The mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.
For regular size cookies, drop dough onto prepared sheets and bake 10-13 minutes, or until done in your oven. Edges will be golden, do not over bake.
Let cookies rest on baking sheet for 3 minutes (whole wheat cookies are fragile when fresh from the oven, use a timer if you wish.) remove to wire racks or cotton toweling to cool completely.
Storage options for Whole Wheat Browned Butter Chocolate Chip Cookies. You may store the prepared dough in the refrigerator for up to three days in the refrigerator before baking. Bring to room temperature before baking. Store baked cookies at room temperature for up to five days.
~~~~
These do look really good despite being whole wheat. I haven't been baking because we would be eating it all!
ReplyDeleteboy oh boy, do I understand that!
DeleteI haven't done much baking with whole wheat flour. These cookies do look delicious!
ReplyDeleteThanks! The trick with whole wheat flour baking (in my humble opinion) is using pastry grind flour. My favorite for dessert and quick bread baking is Spelt flour.
DeleteI just bought a 5 pound bag of whole wheat flour and so I'm saving this recipe to try very soon. The cookies look delicious!
ReplyDeleteThanks!
DeleteI haven't been able to buy any whole wheat flour since the pandemic began. Maybe tomorrow will be the day (I'm finally going shopping since the holiday weekend will be over by then)!
ReplyDeleteI hope you can fulfill your shopping list! We have had a few shortages in our area as well.
DeleteI make some things from scratch, but more often than not I will use a prepared mix and upscale it to my liking. When I'm home in my float cabin scratch is the preferred mode. Here in the city I find I am less inclined to spend as much time in the kitchen. - Margy
ReplyDeleteI go through spurts of creativity here, often depending upon what is available in our root cellar or the market. Some days we eat a bit more plain, than others...
DeleteWhat a lovely wholesome treat, Melynda! I love using whole wheat flour in baked goods, but as you say, it can be a challenge! Thank you so much for sharing these delicious Whole Wheat Browned Butter Chocolate Chip Cookies with the Hearth and Soul Link party. Take care and have a lovely weekend.
ReplyDeleteThank you April!
DeleteI love the flavor or browned butter!! Thanks for sharing this at the What's for Dinner party! Glad you're part of the fun.
ReplyDeleteYou are welcome, I agree, browned butter is delicious!
DeleteThanks so much for linking up at the Unlimited Link Party 98. Shared.
ReplyDeleteThank you Dee, it is a pleasure to share with your link-up posts!
DeleteVisiting again to say thanks so much for linking up at Food Friday 16 for Any Recipe. Shared again.
ReplyDeleteThank you Dee, it is a pleasure to share with your link-up posts!
DeleteLooks delicious, thanks for sharing the recipe.
ReplyDeleteYou are very welcome! Have a great week ahead, take care.
DeleteI love the nutty flavor of browned butter - Thanks for sharing at the What's for Dinner party - Have a great week.
ReplyDeleteHelen, any time, and thanks for hosting!
DeleteMy husband makes whole wheat pancakes for our grandkids and then we are left with the whole wheat flour and nothing to do with it. I will definitely be using it now to make cookies for them!
ReplyDeleteI hope you enjoy them as much as we do! Have a great week ahead, take care.
DeleteI bet the sprouted whole wheat gives these such a nice texture! I love brown butter cookies so these are definitely getting made soon! What a delicious cookie :)
ReplyDeleteWhile I am still learning to work with Sprouted Whole Wheat flour, it is great for cookies, and such. I enjoy having it in my kitchen and learn more about using it each time I create a new recipe or remake a favorite with it. Thanks so much for stopping by!
DeleteWhat temperature should the cookies bake at? I can't seem to find it in the post. thanks!
ReplyDeleteOMG, my apologies! Thank you for stopping by, you can now find the oven temperature right where it is supposed to be, right there under the name block. Have a great week ahead.
DeleteThis sounds so good! TFS! So I couldn't just use regular whole wheat flour? I don't know where I'd even find a sprouted or pastry grind whole wheat flour in my neck of the woods. Visiting from SSPS. Pinned.
ReplyDeleteAmy, absolutely use any fresh pastry grind flour you can get in your area. I have through the years moved on to different kinds of wheat berries and grinding techniques. PS. my apologies for a late response...
Delete