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Recipes Cookies Ultimate Whole Wheat Chocolate Chip Cookies
Ultimate Whole Wheat Chocolate Chip Cookies E-mail
Written by Zen Baker   
Sunday, 22 June 2008 05:00

ultimate chocolate chip cookie

Most of the recipes you will find on this site are lower in sugar and added fat than conventional recipes. Not this one. Sometimes we deserve to be spoiled with richly decadent treats.

As you will learn if you try this recipe, richly decadent does not require using bleached and refined flour and sugar. Outstanding results are possible with white whole wheat flour and organic sugar. It takes some trial and error, but we’ve taken care of that step for you.

A version of this recipe was sent to me when I was 16 years old and living in Brazil. I became famous for my chocolate chip cookies, especially because chocolate chip cookies were an unknown treat at the time in Brazil. I know I’m dating myself.

In Brazil, not only could you not purchase a chocolate chip cookie, but you also could not purchase chocolate chips. I had to painstakingly chop a huge chocolate bar, go to a specialty store for the walnuts (only available certain times of the year), and then, to top it all off, I had to mix the entire recipe by hand. We didn’t have an electric mixer.

It became an all day affair, but was it ever worth it! It has been my secret recipe for years. Not anymore! This updated version with whole grain flour and dark chocolate is so much better too!

Ultimate Whole Wheat Chocolate Chip Cookies


  • 1/2 cup unsalted butter, softened
  • 1/2 cup natural brown sugar, packed
  • 1/2 cup organic sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups old fashioned rolled oats
  • 3/4 to 1 cup dark chocolate chips, 60% cocoa
  • 3/4 cup nuts, chopped
  • 1 (1.5 to 2 oz) dark chocolate (60% cocoa or better) bar, grated



  1. Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
  2. Place oats in a food processor and process until it turns into a powder.
  3. In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda.
  4. In a large bowl, cream together butter and both sugars for 3 minutes on medium speed. Beat in egg and vanilla. Gradually beat in dry ingredients. Stir in grated chocolate, then add chocolate chips and chopped nuts.
  5. Roll or scoop dough into 2-inch sized balls and place 2 inches apart on cookie sheet. Bake for 12 minutes.
  6. Cool 2 minutes on baking sheet before transferring to a cooling rack.
Makes 25 cookies. The scooped dough freezes well and bakes up as delicious as fresh. Add 1-2 minutes to bake time for frozen dough.


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