Wholemeal (Wholewheat) Chocolate Chip Cookies

Name: Wholemeal (Wholewheat) Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g unsalted butter, softened; 50 g sugar; 150 g brown sugar; 1 egg, lightly whisked; 1 teaspoon vanilla extract; 115 dark chocolate, roughly chopped (good quality); 30 g walnuts, roughly chopped; 225 g wholemeal self-rising flour; 35 g plain flour; 1 pinch salt

Servings: persons

1
Preheat oven to 180 deg C., 350 deg F. Line 2 baking trays with non-stick paper.
2
Place butter in mixing bowl then beat with electric mixer until smooth.
3
Gradually add both sugars and beat until mix is pale and creamy.
4
Add egg and vanilla. Continue to beat until well combined.
5
Stir through the chocolate and walnuts.
6
Stir in both flours and the salt. When this becomes difficult finish this using your (washed) hands.
7
Using 2 tablespoons of mix, roll into ball and place on tray. Repeat with remaining mix. Leave a 5cm gap between cookies as these spread quite a bit. Gently flatten top of balls with fingers (don't press too flat).
8
Bake in oven for approximately 14 minutes or until light golden & cooked through.
9
Remove from oven and rest on baking trays for 2 minutes to harden. Transfer to wire rack to cool.

16482

kcal

Calories

930

Fat

1825

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g unsalted butter, softened, 50 g sugar, 150 g brown sugar, 1 egg, lightly whisked, and more.

Yes, Wholemeal (Wholewheat) Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!