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Soft Chocolate Chip Cookies

Author: PJ Hamel

Soft Chocolate Chip Cookies Recipe Soft Chocolate Chip Cookies Recipe

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

This recipe is featured in our Bake the Bag challenge: a series of nine recipes that, when baked, take you through an entire 5-pound bag of white whole wheat flour. Want to see the rest of the challenge recipes? Sign up to Bake the Bag!

At a glance

Prep
Bake
Total
Yield
32 to 36 coookies
Nutrition information

Ingredients

Choose your measure:

  • 6 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 3 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon butterscotch or vanilla-butternut flavor, optional
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon cider vinegar
  • 1 large egg
  • 2 cups King Arthur White Whole Wheat Flour or Organic White Whole Wheat Flour
  • 2 to 2 2/3 cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, butter-rum flavor, salt, baking powder, and baking soda until smooth.
  3. Beat in the vinegar and egg.
  4. Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.
  5. Stir the flour into the cookie dough, then the chocolate chips, mixing just until combined. Start with 2 cups chocolate chips, adding up to an additional 2/3 cup if you like your chocolate chip cookies really "chippy."
  6. 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.
  7. 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.
  8. Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.
  9. Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 30g
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 120
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 75mg
  • Total Carbohydrate 19g
  • Dietary Fiber 2g
  • Sugars 12g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.