This hearty recipe for whole grain chocolate chunky chip cookies is one of my favs for when I'm craving chocolate! #cookies #chocolatechipcookies #wholegraincookies
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate chip cookies, Oatmeal Chocolate Chip Cookies
Servings: 24Cookies
Calories: 206kcal
Ingredients
1 ½cupswhole wheat flour
1 ½cupsold fashioned rolled oatsnot instant
1teaspoonkosher salt
1teaspoonbaking soda
1teaspooninstant espresso powder
2sticks unsalted buttersoftened to room temperature
¾cupdark brown sugar
½cupgranulated sugar
2teaspoonsvanilla
2eggs
¾cupsemi-sweet chocolate chips
¾cupdark chocolate baking chunksI like Private Selection brand at Kroger/Gerbes
Sea salt flakes
Instructions
In a medium bowl, combine the flour, oatmeal, salt, baking soda, and espresso powder. Set aside.
In the bowl of a mixer, cream the butter, brown sugar, and granulated sugar on medium speed until the sugars are incorporated and the mixture is pale and fluffy, about 2 minutes.
Add the vanilla and eggs to the butter mixture and blend until incorporated, about a minute.
Add the flour mixture to the butter mixture and mix on low speed until just incorporated and a soft dough ball is formed.
Fold in the chocolate chips and chunks using a rubber spatula.
Cover the dough and chill until completely firm, about 3 hours.
Preheat oven to 350 degrees F.
Drop the chilled cookie dough by rounded tablespoons onto baking sheet, placing each dough ball 2’’ apart from the others.
Bake the cookies for 10-14 minutes (depending on size of cookie) until the edges are golden brown and crisp and the centers are set.
Remove from oven and sprinkle the tops of cookies with sea salt flakes. Let cookies cool for 2 minutes before serving warm or transferring to a wire rack to cool completely before storing.
Baked cookies will keep in an airtight container for up to 3 days. Cookie dough can be refrigerated for up to 2 weeks or frozen for up to 3 months.