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Whole Wheat Chocolate Chocolate Chip Cookies that are just as rich and tasty as a regular double chocolate chip cookie. These cookies are chewy with a slight crisp on the outside, gooey in the middle, with pools of melted chocolate. You won’t even know they are made with whole wheat flour!

whole wheat chocolate chocolate chip cookies on a white plate

I love sweets but sometimes I like to look for ways to make my dessert a little more wholesome without sacrificing that indulgent experience. These Whole Wheat Chocolate Cookies fit that description perfectly. Whole wheat flour adds a subtle nutty flavor, while increasing the fiber content and nutrient profile of these cookies but they taste just as rich as a cookie made with all-purpose flour. It’s a delicious way to make your dessert a little bit more nutritious and also a great vehicle for lots of melty chocolate chips. These are so good and so easy to make! Let’s make them!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Ingredients

Whole Wheat Chocolate Chocolate Chip Cookies

Salted butter
Granulated sugar
Brown sugar
Vanilla
Eggs
Whole wheat flour
Cocoa powder
Baking soda
Baking powder
Salt
Chocolate chips or chopped dark chocolate (I like a combo of both!)
Sea salt

How to make whole wheat double chocolate cookies

Start by preheating your oven to 375F. This is an important step because you want the cookies to go into an oven that is fully to temperature for best results. The best way to ensure your oven is at the correct temperature is by using an oven thermometer.

In a large mixing bowl, cream softened butter and both sugars using an electric hand mixer until combined. Then add the egg and vanilla. Beat again until combined.

brown sugar and butter being beaten with an electric mixer

Now add in the whole wheat flour, cocoa powder, baking powder + soda and salt. Use the electric mixer to combine everything again.

Then stir in the chocolate (you can just use a wooden spoon here). If you want to get that beautiful bakery cookie look, reserve about 1/2 cup chopped chocolate or chocolate chips and press a few pieces into the top of each cookie dough ball before baking.

Drop 1.5 tablespoons of cookie dough (I always use this cookie scoop) on a baking sheet lined with parchment paper. Leaving about 3 inches of space around each cookie.

scoop of whole wheat chocolate chocolate chip cookie dough in a cookie scoop

Bake for 9-11 minutes.

Another little tip for perfect-looking cookies? Do the cookie scoot! Place a round biscuit cutter or even a large drinking glass over each cookie (immediately after removing from the oven) and scoot the cookie back and forth for perfectly smooth edges. Voila!

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Also, don’t forget a sprinkle of sea salt for the perfect finish!

sea salt being sprinkled on top of cookie

Storage/freezing/reheating instructions

To store baked cookies, place them in an airtight container and store at room temperature.

To freeze, scoop dough (cookie scoop makes this a total breeze!) balls onto a large baking sheet lined with parchment paper. There is no need to space out the cookies here. Place the baking tray in the freezer for 1 hour, then transfer portioned cookie dough to a large Ziploc bag or other freezer-safe container. Store in the freezer up to 6 months.

cookie dough balls on a parchment lined baking sheet ready to freeze

frozen whole wheat chocolate chocolate chip cookie dough balls in a Ziploc bag

To bake from frozen, simply preheat your oven to 375F, place cookie dough balls on a prepared cookie sheet (spaced out this time) and add 1 minute to the cook time.