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Favorite Chocolate Chip Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


There's no reason not to use whole wheat! Our 100% White Whole Wheat Flour is a lighter-looking, lighter-tasting whole wheat flour that can be substituted for all-purpose flour in many of your favorite cookie, bar and coffeecake recipes. Give it a try in the recipe below; you, your picky partner and your finicky kids will all be pleased!

At a glance

4 1/2 dozen cookies


Choose your measure:

  • 1 cup butter-flavored shortening or 1 cup (16 tablespoons) butter
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups King Arthur 100% White Whole Wheat or King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped, toasted pecans (See "tips," below.)
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 375°F. Have ready two lightly greased or parchment-lined baking sheets.
  2. In a large bowl, cream together the shortening or butter, sugars, eggs and vanilla.
  3. Add the flour, baking soda and salt; stir to combine thoroughly.
  4. Mix in the nuts and chocolate chips.
  5. Drop the dough by the tablespoon (a tablespoon cookie scoop is handy here) onto your baking sheets.
  6. Bake the cookies in a preheated 375°F oven for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp.
  7. Remove the cookies from the oven, and cool completely on a wire rack.
  8. Store in an airtight container for 5 days, or freeze for longer storage.