TGIF, friends!
As this post goes live, I’m happy to say that I will be in CHICAGO, having just road-tripped it there with Barclay to spend a long weekend with my sister and her husband. Yay!
The first year that she lived there and I went to visit her on the most bitter, frigid, freeze-your-ears-off-in-two-seconds-flat Thanksgiving weekend in the Windy City, we struck a deal that I would be back to visit her in the future…but only when it was warmer out. So now that spring has arrived, it’s high time for a Chicago visit. And all the more fun this year getting to road trip it out there with this handsome guy by my side! ♥
I can’t wait to introduce him to all of my favorite places (hello, XOCO!), and go for long walks and bike rides along the lake, and have my sister give us her AP-art-history-teacher’s tour of the art institute, and just generally hang out and soak up the city. When it’s warm, it’s one of my favorites. And I can’t wait to be back!
I’ll be posting some of our adventures on Snapchat (@gimmesomeoven) if you’d like to follow along. But otherwise, I wish you a wonderful, sunny, relaxing weekend wherever you may be. And I leave you with a sweet treat for the weekend — a slightly-healthier and ultra-delicious take on my all-time favorite chocolate chip cookies.
These salted whole wheat chocolate chip cookies!
Wow. One look at the pic of that dough already makes me want to make another batch stat.
So like I said, this one is a riff on my favorite CCC recipe that I’ve been slowly experimenting with for awhile.
As the title says, I subbed in white whole wheat flour (be sure to get the white), which has been one of my favorite healthier baking swaps for years and doesn’t taste overly-wheat-y. Then I also used cane sugar, instead of the standard granulated and brown sugar. And I also used some of my favorite jagged chocolate chunks, in lieu of regular chocolate chips.
But I’ve gotta admit, the best part is all of those magical little “sprinkles” on top — flaked sea salt.
Dreamy. :)
And when baked up into warm, soft, and ooey-gooey cookies, I guarantee that none of your friends will even guess that these are a wee bit healthier. SO delicious, super easy to make, and I’m pretty certain they may be a new favorite in your home just like they have become in mine.
So here’s to wishing you an extra-sweet weekend!
Salted Whole Wheat Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened to room temperature
- 3/4 cup + 2 Tablespoons cane sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup white whole wheat flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips or chunks
- sea salt flakes
Instructions
- Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
- Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
- Use a large cookie scoop (about 2 to 2.5 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is completely chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
- Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Remove from the oven, and immediately sprinkle the cookies with a few pinches of sea salt. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Notes
Did you make this?Let me know how it turned out in the comments below!
I always use white whole wheat flour in baking, and it’s magical! I also love the sea salt “sprinkles” on top. I’ve recently embraced the concept of chocolate + sea salt = heaven…I don’t know how I survived before.
Beautiful recipe! :)
Thanks, we feel the same way! We hope you enjoy these! :D
these look amazing!! i bet they taste just as good :) i need to try making these soon! thank you for sharing :)
Thanks — we hope you enjoy them! :)
Love that I can have a healthier version of my favourite treat!
Thanks for sharing!
Riley
You’re welcome — we hope you enjoy them Riley! :)
Oh, those big flakes of salt on those cookies are making me drool! They look amazing.
Thanks Mary — we hope you enjoy these! :)
These look absolutely gorgeous!! I need to try them out!
Olivia xo
Thanks Olivia — we hope you enjoy them! :)
omg you KNOW i will be trying these..these look absolutely like my PERFECT cookie. where do you get your flaked sea salt from?
Yay, we hope you enjoy them Marti! You can get the flaked sea salt from Williams-Sonoma or Sur La Table (or any specialty cooking store). We usually get Maldon! It’s not cheap, but since we use so little of it, so infrequently, it’s totally worth it! :)
I’ve never worked with whole wheat flower in baking before. I will have to try this!
Kari
These look SO amazing! Sea salt and chocolate is my fav combo!
Thanks Courtney — we hope you love them! :)
Those look so yummy!!!!!! I love chocolate chip cookies
These look delicious! My husband and I LOVE your regular chocolate chip cookie recipe, and I was actually going to make a batch of those today before I saw this healthier version. One question though – would it be possible to substitute a ratio of white granulated sugar and brown sugar in place of the cane sugar? Cane sugar isn’t something I already have in my pantry. Thank you! Love your cooking blog; it’s my favorite!
Thank you Katie — we’re happy to hear you and your husband love those! :) And yes, we think you would be fine to sub white sugar and brown sugar for the cane sugar. Thanks for your sweet words about the blog too, and we hope you guys like these! :D