Nothing is satisfying than biting into a cookie loaded with chocolate chunks. And if using whole wheat instead of plain flour; the health quotient increases too.
Whole wheat chocolate cookies are my favorite and when my kitchen runs out of biscuits or cookies, I try to make these super easy cookies, that doesn’t burn a lot of your energy. Moreover, they don’t even require any extra ingredients. All that you need are right off the kitchen shelf.
So, let’s get baking!
Whole Wheat Chocolate Chunk Cookies
The size of your palm, try these fudgy, soft chocolate cookies.
- 3/4 cup Whole Wheat Flour
- 1/3 tsp Baking Powder
- 1 pinch Baking Soda
- 1 pinch Salt
- 1/3 cup Melted Butter
- 1/4 cup Sweetener (I prefer brown sugar. You can use normal sugar, jaggery or even brown sugar.)
- 1 Egg (room temperature)
- 2 drops Vanilla Essence
- 1/2 cup Chocolate Chunks (You can even use chocolate chips.)
Start by mixing all the dry ingredients (whole wheat flour, baking powder, baking soda, salt) in a bowl and keep them aside.
Take a microwave safe bowl and heat the butter in the microwave just until it starts to melt. Do not let the butter bubble.
You can even melt the butter on the stove top. But be careful, not to cook or burn the butter.
Add brown sugar to the melted butter and give it a good mix. Just till you start to see the sugar almost combining with the butter. (The mixture will have a sheen to it.)
Now, add the egg and vanilla essence and mix. Do not beat! Use a spatula to gently mix all the ingredients together.
Add the dry ingredients mix now and fold them to make the cookie dough.
Next, add the chocolate chunks and fold them in. Make sure there is no dry flour left.
Shape them into lemon sized balls (I like my cookies bite sized) and place them on the baking tray. I also always use parchment paper to line the baking tray.
Place in the preheated oven at 180 for 8 minutes.
Once the timer ticks 8, check if the cookies look light brown. If no, keep them in the oven for 2 minutes more.
Your cookies will be done as soon as you see the edges turn golden brown.
Take them out and let them cool in the baking tray for 10 minutes.
Transfer to the wire rack and leave them to harden.
You can store these cookies in an airtight container for 3-4 days.
You can use plain flour instead of wheat flour and white sugar instead of brown sugar.
I used the recipe from Edible Garden to make these cookies. You can check out her other recipes here.