Soft Chocolate Chip Cookies

star rating (33) rate this recipe »
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Soft Chocolate Chip Cookies

star rating (33) 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
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 5/8 ounces) brown sugar, lightly packed
3 tablespoons (2 1/4 ounces) honey
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
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 till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the flour, then the chocolate chips, mixing JUST till combined. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here.

To bake the cookies: Bake the cookies for 10 to 11 minutes, until they’re starting to brown around the edges. Remove them from the oven, and allow them to cool for 5 minutes before transferring them to a rack to cool completely.
Yield: about 3 dozen cookies.

Reviews

1 234  All  
  • star rating 02/18/2012
  • lari29 from KAF Community
  • This recipe was the first time I ever used white whole wheat flour. I've been always skeptical about how goodies would taste using wheat flour. These cookies were so delicious! Completely fooled my husband - he had no idea that I used wheat flour. The recipe was easy and the dough came together nicely. Baked at 11 minutes just as instructed. Bake these!
  • star rating 01/17/2012
  • boire from KAF Community
  • Made this once as written (to raves!) and once without espresso powder with dark chocolate and dried apricots (also to raves!). Wish that I could comment on how well they keep- but they don't seem to last for long around our house!
  • star rating 06/28/2011
  • CarlynO from KAF Community
  • These cookies taste VERY good. Very nice, complex flavors. I like how these stay soft & chewy and aren't stale by the next day. I think other reviewers might have had problems with too thick cookies because they were over measuring their flour. The recipe calls for 8 ounces, which is actually a bit less than "2 cups" in my opinion (typically I weigh 2 cups as 9 ounces). I reduced the brown sugar to 1/2 cup and I might reduce the sugar even more next time and do 1/3 cup white sugar and 1/3 cup dark brown sugar. The dough was a bit sticky for me so I might go with 9 ounces of flour next time. I also used 1 1/2 cups of chips and that was plenty! I'm curious what the purpose of the vinegar was, though? As soon as I added it, it started reacting with the leavening agents, which possibly used up all their lifting power before being able to hit the oven (I let the dough chill in the fridge for 2 hours). Overall VERY good cookie that's a bit different than your average CCC that I will be making again. Thanks!
    You are right about the vinegar.It helps give the cookies lift, and cuts the sweetness just a bit.
  • star rating 11/04/2010
  • skyflyer3 from KAF Community
  • Excellent recipe - rivals the one I usually make that is modeled after Jacques Torres/Leite's Culinaria, and is sophisticated enough and healthy that I will probably make my standby. I tweaked by cutting sugar down to 1 cup (.75 dk brown, .25 white), used molasses instead of honey, and did 1/2 whole wheat pastry flour and 1/2 white whole wheat flour. Only added 9 oz of chips, let the dough rest in fridge for 2 hours, added a little fleur de sel sprinkling on top before baking. These tasted better the next day - stayed soft and chewy throughout, and one doesn't taste the vinegar or espresso. Highly recommend.
  • star rating 09/25/2010
  • robynb from KAF Community
  • I made this dough, scooped it out into individual cookies, and froze them. Just baked a couple for the test run, and they were very good. I did find them a bit sweet, so will cut back on the sugars next time - but I don't have a huge sweet tooth. I used a little less chocolate chips than called for and thought it was plenty, and I added toasted pecans and was glad I did. Very good cookies, and the white whole wheat flour did an excellent job as always.
  • star rating 07/02/2010
  • Judy from Indiana
  • These are terrific. The guys at work loved them. So did my sister, who usually considers whole wheat to be in the same food group as ipecac. I used the white whole wheat flour and milk chocolate chips (only because I have a lot of them). 16 oz of chips did the job, but a 12 oz bag would have worked well. I had a few chips left in the bowl and had to stuff them into the balls of dough. Mine spread just enough to look like chocolate chip cookies, and still be a bit thicker through the centers.
  • star rating 04/08/2010
  • Debbie from California
  • These cookies are quite tasty. Chocolate is strong enough to stand up to whole wheat. I used the white whole wheat flour. I like the full amount of chocolate chips in the recipe. I used half semi-sweet and half 60% bittersweet chips, and the assertive flavor works. You know you've eaten a COOKIE.
  • star rating 03/29/2010
  • ash from ca
  • Best cookies I have ever had, and they are whole wheat!
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