these easy whole grain cookies are an ooey, gooey and oh-so-delicious way to get your chocolate fix! made with whole grain flour, they even offer up a little fiber with each bite!
Usually I’m not the type of person that can eat pure chocolate. I’ve always opted more for chocolate with nuts or berries or something other than just plain chocolate.
But every once in a while, I crave a bite of deep, dark, plain old chocolate and this recipe is perfect for exactly that instance!
And don’t let the whole grain flour fool you – these cookies are ooey and gooey and every bit as fluffy as an all-purpose flour cookie.
Full of chocolate flavor from not just one, but two chocolate sources, they are the perfect cure for your chocolate fix.
And because these cookies are made with whole grain flour, they’re hearty enough to make ice cream sandwiches with or even s’mores. Roast a marshmallow, put it between two of these babies then roll it in some graham crackers and you’ve got the best double chocolate s’mores you’ll ever have!
Happy Friday everyone! I hope your weekend is filled with lots of relaxation and of course, a big old plate of double dark chocolate cookies!
double dark chocolate chunk cookies (whole grain!)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 cookies 1x
- Category: dessert
- Method: baking
Description
these easy whole grain cookies are an ooey, gooey and oh-so-delicious way to get your chocolate fix! made with whole grain flour, they even offer up a little fiber with each bite!
Ingredients
- 2 cups white whole wheat flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup dark chocolate chunks (plus more for topping as desired)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat
- In a stand mixer or bowl with an electric hand mixer, add butter and sugar beating for 3 1/2 minutes until light and fluffy
- Slowly add in eggs, 1 at a time, beating 30 seconds between additions.
- Add in vanilla and beat for another 20 seconds.
- In a separate, large mixing bowl, place a sifter over the bowl and add flour, cocoa, baking soda and salt into it. Use a spoon or tap the edge of the sifter to slowly sift the ingredients into the bowl.
- Slowly add dry ingredients to wet in 3 batches, beating on low for 30-40 seconds between additions.
- Gently fold dark chocolate chips into the batter with a rubber spatula.
- Using a cookie scoop, roll ~3 tablespoons of dough in the palm of your hand, forming a ball. Place on prepared baking sheet with ~2 inches of space between. If desired, place a few chocolate chunks on the top of each cookie before baking.
- Bake for 9-11 minutes allowing cookies to cool on the baking sheet before removing to a wire rack to finish cooling (I found 10 minutes was the sweet spot for me).
Notes
- Cookies will keep in an airtight bag for up to 3 days on the counter and up to 2 months in the freezer.
Keywords: cookies, chocolate, dessert
recipe adapted from very best baking.
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