Cookies!What to CookBaking

Kim Boyce's Whole Wheat Chocolate Chip Cookies

131 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

In anticipation of this year's Piglet, we'll be sharing articles, recipes, and tips from past winners over the next three weeks. First up: Kim Boyce's Good to the Grain. Learn more about this year's tournament here, or head to Provisions to add some of the titles to your bookshelf!

Today: The internet-famous whole wheat chocolate cookie, and why you should make it right now.

These cookies are the size of your palm, with thick, chewy edges, soft centers -- and big chocolate chunks. It's surprising just how delicious the whole-wheat version of an old classic is. Unlike many of the recipes in Good to the Grain, this cookie is made with 100 percent whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour. 

More: Add this recipe to your chocolate chip cookie rotation, too.

Whole Wheat Chocolate Chip Cookies

Makes about 20

3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces

See the full recipe (and save it and print it) here. 

Photo by Quentin Bacon

Tags: whole wheat, chocolate chip cookies, good to the grain, kim boyce, cookies

💬 View Comments ()

Comments (13)


over 1 year ago Gaby

Could you add other things, such as toffee or walnuts, without ruining the recipe?


over 1 year ago krista

i made these exactly as written and i am in love. i used white whole wheat flour from tj's and they are perfect.


over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

These cookies rock my world. I use King Arthur white whole wheat flour, because that's what I like.


over 1 year ago Kathy

We love these cookies - even my teenagers which is saying a lot!


over 1 year ago Sofia

The best chocolate chip cookie recipe ever. This is now the only one I use.


over 1 year ago Midge

The only chocolate chip cookies I make now. Thank you KB, for these, and your amazing cookbook.


over 1 year ago DianeT

I have been making these cookies for years and everyone loves them. The 100% whole wheat adds a nice flavor which complements the dark chocolate perfectly. I follow her clear recipe exactly, except I often use Ghirardelli 60% cacao chocolate chips instead of chopping chocolate - it saves some time.


over 1 year ago mcs3000

best. whole-wheat chocolate-chip cookie ever. made these for my @food52 secret santa. kim boyce's book is a game changer. ran into david lebovitz during his sf visit. he said he wanted to write a book like that but kim beat me to it and did it better. i love this book!


over 1 year ago Goldie

I make these all the time and they are fantastic. I use 100% whole wheat flour and they turn out great. Really nutty and chewy and delicious. I make them a little smaller than Kim Boyce says, but apart from that I always follow her recipes exactly because she is very careful and deliberate about every choice and process in the recipe.


over 1 year ago Monica M

These cookies are really great. I make some every once in a while since it keeps well and they're simply delicious. I use white whole wheat flour and I like that these cookies are based purely on whole wheat and not a combination with all-purpose.


over 1 year ago NazNyc

Thanks Kenzi! Will do!


over 1 year ago NazNyc

What's the difference between Whole Wheat Flour and whole wheat pastry flour? Is it milled differently. And would it work here?


over 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I believe that whole-wheat pastry flour has slightly less protein than regular whole-wheat flour, and it absorbs liquid a little differently. Since this recipe was developed with regular whole-wheat flour, I might stick with that for the best results. But if you do end up swapping it out, please let us know how it works!