I came up with this recipe when looking for a whole wheat cookie recipe. It receives high praise from my family!
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Total Time: | 32 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 2 cups brown sugar
- 1 cup white sugar
- 2 cups butter, softened
- 4 eggs
- 2 tablespoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ¾ cups whole wheat flour
- 1 cup ground pecans
- 4 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
- Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.
Nutrition Facts
| Calories | 191 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 92 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
These were amazing! I ended up using applesauce for half of the butter, maple syrup for half of the brown sugar, and Craisins for half of the chocolate chips. I also baked them a bit longer and they turned out perfect! Great taste whether they’re warm or cold!
I was out of Vanilla Essence so instead I ideas strawberry extract… it’s amazing. Rest I followed the recipe exactly, except for the nuts. So just added the the chocolate chip… amazing recipe… thanks 🙂
Loved this recipe. Used less chocolate chips as I thought 4 cups was too much and I used pecan halves I chopped up to blend into the mix. Seemed to be really soft cookies but very yummy and healthy so guilt free!
Changed some of the ingredients. Pecan to dark chocolate crushed Brown and white sugar to 1 1/2 cups coconut sugar And it turns out very yummy and tasty ??
I usually hate when people make recipes and then change them. However, due to lack of some items in my pantry and fridge I had to do that since I live far from a store. I substituted the 1 cup white sugar for 1 cup Stevia (the kind that is equal replacement), 1 cup of butter for coconut oil since I didn’t have enough butter, and only 3 cups chocolate chips (that’s all I had). Since I’m watching my blood pressure, no salt. They are very delicious! I will be using this exact recipe again!
So I used the base recipe to make white chocolatier chip and macadamia nut cookies. I made a LOT of healthier changes. Instead of the brown sugar, I used jaggery powder. I replaced 3/4 of the sugar content with jaggery. Also since white chocolate is pretty sweet, I used 1/4th the amount of sugar. Instead of all butter, I used half coconut oil and half butter. I must say, this recipe if followed to the T cannot yield anything but the best cookies. BEST recipe EVER. Only thing is that this cookie doesn’t spread too much so when you put it to bake, make sure you flatten it out a tad. Or else you will get a round cookie, nothing wrong there but just saying.
half sugur no salt less butter
Another reviewer said you can’t taste the whole wheat. I definitely disagree, but that’s not a bad thing! Whole wheat has a nice flavor and a natural sweetness, and that flavor shines in this recipe. My husband and son loved these! I normally don’t like nuts in cookies, but decided to follow this recipe exactly, and I’m so glad I did. The nuts work wonderfully with the overall flavor. This is likely to become my recipe of choice for chocolate chip cookies.
Delicious!!! Made them as cookie bars cause didn’t have the time and came out wonderful!!!
Excellent recipe. Like other, we cut down the chocolate chips but it was still delicious.
Great alternative to white flour cookies. I left out the pecans and instead used walnuts as well as chocolate chips and it was delicious! Great with a warm cup of coffee 🙂
This is true 5 star. I didn’t fuss with anything except my kids are not nut fans so I left those out. GREAT way to use only whole wheat flour and still come out with a chewy delicious treat. This is clearly a double recipe so keep that in mind. I love it because I have a lot of kids and we go through these quickly. Someone also thought that there are too many chocolate chips. That’s up for debate, but I will note that while the recipe called for 4 cups, I had two 10oz bags of chips on hand which I used and it was a nice amount.
We thought this recipe was delicious. I halved the recipe and used half butter/half applesauce instead of a whole cup of butter. I only used one cup of brown sugar and one cup of dark chocolate, which I cut up fine. It was plenty sweet and my husband loved them. The test will be if my grandchildren love them! Even with half the recipe, I had 4 dozen cookies. Previous Next
I did this and it was truly the BEST chocolate chip cookies I have ever made- delicious.
Loved them!! Only changes was I used 1/2 cup Splenda instead of white sugar, substituted dark chocolate chips for milk chocolate chips and add one cup of cran-raisins.
This was my first dessert using whole wheat flour and I was totally impressed! These were pretty darn good! I would probably use less sugar, next time around, but I will definitely make these again.
This was my first dessert using whole wheat flour and I was totally impressed! These were pretty darn good! I would probably use less sugar, next time around, but I will definitely make these again.
Didn’t use pecans but my grandparents loved these, plus they were healthier than others so 🙂
Good but prefer white flour
I did half of the recipe, omitted pecans (didn’t have any) and used hershey’s milk choco chips instead. They came out really yummy! 😀 Thanks!
To make these even healthier, I replaced the 2c butter with 1/2c butter plus 1c non-fat plain Greek yogurt plus 1/2c coconut oil. In place of the 4-3/4c flour, I used 1-3/4c whole wheat flour plus 1/2c each of coconut meal, almond meal, flax meal and oat flour. They were so delicious and with these substitutions are also a decently healthy snack for my kids!