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Best Whole Wheat Chocolate Chippers

Best Whole Wheat Chocolate Chippers

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
1335ANNI

1335ANNI

In search of an all whole wheat cookie recipe, I created this one. My family gives it rave reviews!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
  3. Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.
  4. Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.
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Reviews

tangerine jellybean
31

tangerine jellybean

3/4/2006

call it a perversity, but i had to try this one with only one (bad) review and i'm glad i did. i accidently splashed in extra vanilla, and my margarine - not butter - was melted in some parts. i used freshly-toasted walnuts in place of pecans. my only problem was that i accidently baked them too long, about 15 minutes. THESE COOKIES have a nice nutty flavor from the whole wheat, and they spread out, but not too much like some other chocolate chip cookies. next time, and there will defintely be one, i will bake these at the suggested time. PLEASE ignore the other reviewer (excuse me) but i have absolutely no explanation as to why this cookie didn't turn out for them. whole wheat does take some getting used to, perhaps that's it. have a glass of milk handy for this one!

Addie
18

Addie

3/31/2007

These were fantastic! A great way to avoid refined wheat flour and stull indulge. I scaled the recipe down, skipped the pecans, and replaced the white sugar with half as much Splenda. Will make these regularly!

BEDTIMEBEAR
13

BEDTIMEBEAR

7/9/2006

I don't know why anyone would give this less than 5 stars. We absolutely loved these! I didn't have any pecans, so I put in about a quarter cup of flax seeds for some crunch. I might add more next time -- they were pretty good. Personally, I couldn't even tell these were made with whole wheat. We'll definitely make them again.

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