You'll love this one-bowl easy recipe for the best whole wheat chocolate chip cookies ever! Packed with flavor and oh so good, these are hands down the softest whole grain chocolate chip cookies you've ever had.
In a microwave-safe bowl, microwave the butter for 20 seconds. You want some of it melted, but the vast majority of the butter should be soft but solid.
Optional: Refrigerate dough for an hour at this point.
Make dough balls about 2 inches wide and place on a parchment-lined baking sheet. Bake at 350˚F for 10 minutes. They will look underbaked.
Allow the cookies to rest on the pan for ~15 minutes before transferring to a cooling rack.
Notes
Both the butter and egg should be room temperature for optimal results.
Vital wheat gluten is really a magic ingredient for these cookies. If you don't have any on hand, you can sub in 1 tsp of baking powder, but the results will vary.
Make sure you spoon the flour into the cup, rather than scoop the measuring cup into the flour. This can pack the flour in causing too much flour to be added, resulting in a dry cookie dough.