Chocolate Chip Cookies

This chocolate chip cookie recipe features whole-wheat (or spelt) flour that adds a nutty flavor. The outsides of the cookies are crisp while the insides are tender and gooey. Enjoy warm or at room temperature with a cold glass of milk.

a recipe photo of the Chocolate Chip Cookies
Photo: Jason Donnelly
Active Time:
20 mins
Total Time:
2 hrs
Nutrition Profile:


  • 1 ½ cups all-purpose flour

  • 1 cup whole-wheat flour or spelt flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup unsalted butter (1 1/2 sticks), at room temperature

  • ¾ cup packed light brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup dark chocolate chips (60-70% cacao)


  1. Whisk all-purpose flour, whole-wheat flour (or spelt flour), baking soda and salt together in a medium bowl until combined.

  2. Beat butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until combined, 2 to 3 minutes. With the mixer on low speed, add eggs, 1 at a time, beating until just incorporated after each addition, 30 seconds to 1 minute. Add vanilla; beat on low speed until just incorporated, about 30 seconds. Add the flour mixture; beat on low speed until combined, 30 seconds to 1 minute. Add chocolate chips; beat on low speed until evenly distributed, about 30 seconds.

  3. Using a 1 1/2-inch cookie scoop (about 1 1/2 Tbsp. per cookie), portion the dough in a single layer on a parchment-paper-lined large rimmed baking sheet. Cover with plastic wrap; refrigerate for at least 1 hour and up to 48 hours.

  4. Preheat oven to 350°F. Line 2 additional large rimmed baking sheets with parchment paper. Remove the cookies from the refrigerator and arrange them about 2 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until golden brown and just set in the center, 8 to 10 minutes. Let cool on the pan for 5 minutes. Transfer to wire racks; serve immediately, or let cool completely, about 10 minutes. Repeat with the remaining sheet of cookies.

To make ahead

Refrigerate dough (Steps 1-3) in an airtight container for up to 2 days.


Parchment paper

Nutrition Facts (per serving)

159 Calories
8g Fat
21g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 35
Serving Size 1 cookie
Calories 159
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 1g 4%
Total Sugars 12g
Added Sugars 9g 18%
Protein 2g 4%
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Vitamin A 160IU 3%
Vitamin D 3IU 1%
Folate 22mcg 6%
Vitamin K 1mcg 1%
Sodium 88mg 4%
Calcium 10mg 1%
Iron 1mg 6%
Magnesium 8mg 2%
Potassium 35mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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