The BEST Soft Whole Grain Chocolate Chip Cookies

YIELD: 12 Cookies      PREP-TIME: 15 minutes      TOTAL TIME: 25 minutes


  • 1/2 CUP  salted butter
  • 1/2 CUP white sugar
  • 1/4 CUP packed brown sugar*
  • 1 TSPN vanilla
  • 1 egg
  • 1 1/2 CUPS Bordertown Milling's Organic Whole Grain Wheat Flour
  • 1/2 TSPN baking soda
  • 1/4 TSPN salt
  • 1/2 CUP chocolate chips (more or less depending on your love of chocolate!)

* I got better results using the natural coarser brown sugar compared to the yellow/light brown sugar.


  1. Preheat the oven to 180C degrees (350F).
  2. Microwave the butter until it's barely melted (about 30 seconds). IT SHOULD NOT BE HOT. Beat the butter with the sugars until well combined. 
  3. Add the vanilla and the egg and beat on low until just incorporated (about 10 seconds) - if you beat the egg for too long the cookies become stiff. 
  4. Add the flour, baking soda and salt. Mix until the dough becomes sticky (for whole grain recipes you want the dough to be a little sticky otherwise they become dry). Add the chocolate chips with a mixing spoon. 
  5. Flour your hands and roll the dough into roughly 12 balls and place them on a cookie sheet. 
  6. Bake for 9-11 minutes until they look puffy and slightly pale. (WARNING: DO NOT OVERBAKE. Take them out even if they don't look like they are done yet.)
  7. Let them cool on the sheet for about 10-20 minutes. Store in an air-tight container - or freeze them - for deliciously soft cookies!
  You can either do 12 regular sized cookies, 9 mega cookies, or a bunch of mini cookies! 

You can either do 12 regular sized cookies, 9 mega cookies, or a bunch of mini cookies!