Soft Chocolate Chip Cookies

star rating (87) rate this recipe »
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Soft Chocolate Chip Cookies

star rating (87) rate this recipe »
Published prior to 2008

Soft and moist (but not "wet"), absolutely packed with chocolate chips, these are the quintessential soft chocolate chip cookies. AND — they’re 100% whole grain! Who could ask for anything more?

6 tablespoons (3 ounces) unsalted butter
1/3 cup (2 3/8 ounces) granulated sugar
1/2 cup (3 3/4 ounces) brown sugar, lightly packed
3 tablespoons (2 1/4 ounces) honey
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
1/2 teaspoon butterscotch or butter rum flavor, optional
3/4 teaspoon salt
1 tablespoon (1/2 ounce) cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (8 ounces) King Arthur White Whole Wheat Flour, organic preferred
2 2/3 to 3 cups (16 to 18 ounces) semisweet chocolate chips

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

To prepare the dough: In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, and salt until smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the flour, then the chocolate chips, mixing just until combined. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 6 dozen 2" cookies.

To bake the cookies: Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time. Remove them from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.

Yield: about 3 dozen larger cookies, or 6 dozen smaller cookies.

Note: The original recipe called for 1/2 cup granulated sugar, and 3/4 cup brown sugar. We feel these cookies are sweet enough using the reduced amount of sugars above, but go for the original, sweeter version if you like.


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  • star rating 04/29/2015
  • Mitch from Minnesota
  • Good recipe! I was looking for healthier whole wheat goodies and this is a great start. I even made a couple of major substitutions and it held up well. I used soda and powder substitutes to lower the sodium and applesauce instead of butter to cut the saturated fat. Lemon juice instead of vinegar because I didn't have any. Less choc chips to cut down on the sugar and fat too. The result was a very good cookie! I'm guessing mine were a bit firmer than the original recipe but they are still soft and reasonably light. Thanks for the inspiration KAF!
  • star rating 04/05/2015
  • Rebecca from Cedar Rapids, IA
  • These cookies are to die for!! Every time I make them, they disappear rapidly. Plus, they stay soft even days after they're made. I make them in the lower sugar version per the recipe and they are more than sweet enough. I love that they use a whole wheat flour instead of all-purpose.
  • star rating 04/01/2015
  • eaorazi from KAF Community
  • I am rating this low perhaps because of baker's error. They weren't soft at all they looked like little hockey pucks. The flavor isn't bad but they are very hard. I need to figure out where I went wrong.

    Measuring too much flour might cause that result. Stir to aerate the flour, then sprinkle it into the cup, then scrape off the excess. Pull the cookies a bit earlier (when they still have a portion of softness in the center) because they will firm up as they cool. Happy baking! Laurie@KAF

  • star rating 03/10/2015
  • Tina M. from Southaven, MS.
  • I made a few changes to the recipe. I replaced some of the chocolate chips with butterscotch and I didn't have the espresso powder either so I left it out. I can't really comment on the flavor of the cookie as the recipe states but even with changes they were delicious. I usually hate when people change the recipe and review it. I am sorry for doing that but I really wanted a cookie so I went with it. Next time I will buy all of the ingredients so I can give them a more accurate review. The texture is great. You can't taste the vinegar. I don't think you would know they were made with www flour unless you saw the ingredients. My girls loved them and I would recommend everyone give them a try.
  • 02/11/2015
  • Archana from West Hempstead, NY
  • What is the shelf life for these cookies? On the counter? In the fridge?
    2-3 days is a good guideline for soft cookies, although you can extend this by keeping the cookies in a tightly covered container with a slice of bread, apple or orange to keep the cookies soft. Happy Baking - Irene@KAF
  • star rating 02/01/2015
  • Samantha from Pickens, South Carolina
  • Yummy!
  • star rating 01/29/2015
  • Ayfer from Kyrenia, North Cyprus
  • Love the recipe, i made these today and it came out great , soft , chewy and great taste. I will making these regularly. Thank you King Arthur :)
  • star rating 01/26/2015
  • Lori K from Frederick, MD
  • The texture and flavor are perfect, but I'm curious to try them with less chocolate. 2 1/2 cups of chips was a bit too much for my taste. Plenty sweet. Overall, I'm very happy to have a whole wheat recipe that works. Thank you!
  • star rating 01/16/2015
  • Zipporah from Brooklyn, NY
  • I love this cookie! Awesome texture!
  • star rating 12/23/2014
  • Don from Lutz, FL
  • Great taste, but even after reducing oven to 360 and baking for 9 minutes cookies came out flat and overdone. My oven is properly calibrated not sure I will use this recipe again
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