wholewheat choc chip cookies

23rd August 2010

I have been on the hunt for a healthier alternative for a choc chip cookie.  Well, as healthy as a choc chip cookie can realistically be and still taste good.   I tried a few wholewheat versions and unfortunately have met with no urge to revisit the experience.   I turned to the old faithful and decided to experiment with my favourite recipe which is a Triple-Choc version of ‘The Australian Women’s Weekly – The Complete Book of Modern Classics’.  This version is far from healthy – too much-saturated fat and refined flour.  I adapted it with surprisingly good results.  Still with that crackly, crisp exterior and a chewy centre with pockets of oozing dark chocolate.

wholewheat choc chip cookies

When baking, try to use the best possible ingredients that contain no added extras and are preferably organic.  That way, your end result is as natural as possible and is a much healthier alternative.  Read labels on dark chocolate as different brands choose to add ‘unwanted extras’.   If you prefer plain with choc chip, replace the cup cocoa powder with same of plain flour.


125g cold butter, chopped

1 tsp vanilla extract

1¼ cups firmly packed dark muscovado sugar (or dark brown)

1 egg

1 cup (150g) wholewheat flour

¼ cup (35g) whole wheat self-raising flour

1 tsp bicarbonate of soda

cup cocoa powder

100g dark chocolate (min. 70% – I used a Lindt Excellence block), roughly chopped

extra chunks of dark chocolate for decorating tops (optional)


1.  Preheat oven to moderate (180C/160C if fan-forced).  Line 2 baking trays with parchment or baking paper.

2.  Beat butter, vanilla, sugar and egg with electric beaters/mixer until smooth.  Do not overbeat.

3.  Stir in sifted dry ingredients, then the chocolate.

4.  Tip onto a piece of the baking paper and knead lightly to ensure all ingredients, particularly the cold butter, are thoroughly mixed.

5.  Spoon a tablespoon of mixture into hands, roll into a ball, then press flat.   Allow about 5cm between each cookie.  Press a chunk of dark chocolate onto the top of each cookie.

6.  Bake, uncovered for about 10 minutes.  Stand 5 minutes, then transfer to wire rack to cool.

 Goodness shared by Donna

Print Friendly, PDF & Email


Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie