The best chewy chocolate cookies with a glossy, crackled top — soft and tender for days. Made entirely with whole wheat flour, yet rich and decadent so you’d never guess they’re whole grain.
I couldn’t resist one more cookie recipe before the holidays. These are classic chewy chocolate cookies with that irresistible crackly surface. They’re deeply chocolatey — this recipe uses a generous amount of cocoa — and they remain soft for days when stored properly. I finished a few with a drizzle of white chocolate and a sprinkle of crushed candy cane for a festive touch, but they’re equally delicious plain.
These cookies are made using white whole wheat flour (or whole wheat pastry flour), which provides the nutrition of whole grain without the heavy texture or strong flavor that sometimes accompanies regular whole wheat. The result is a cookie that looks and tastes like an indulgent chocolate treat while offering the benefit of whole grain ingredients.
The crackly tops and the chewy centers come from the balance of butter, sugar, eggs, and cocoa powder. A slightly underbaked center helps maintain chewiness, and rolling the dough balls in granulated sugar before baking gives that glossy, crinkled finish. If you want to dress them up for a celebration, a quick melt of white chocolate and a sprinkle of crushed candy canes adds color and a hint of mint.
Chewy Whole Wheat Chocolate Cookies
Author: Erin Dooner
Prep Time: 20 mins
Cook Time: 24 mins
Total Time: 44 mins
Ingredients
- 2 1/2 cups (312 g) white whole wheat flour (or whole wheat pastry flour)
- 3/4 cup (86 g) cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups salted butter, softened
- 1 3/4 cups sugar (plus extra for rolling)
- 2 large eggs
- 2 teaspoons vanilla extract
- White chocolate and crushed candy canes for decorating (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper or a nonstick liner and set aside.
- In a medium bowl, whisk together the white whole wheat flour, cocoa powder, baking soda, and salt until well combined.
- In the bowl of a stand mixer or a large mixing bowl using a hand mixer, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet mixture and beat on low just until no streaks of flour remain. Avoid overmixing.
- Using a small scoop or tablespoon, form roughly 1-inch balls of dough. Roll each ball lightly in granulated sugar and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the cookies are puffed and the tops develop a crackled appearance. The centers should still be slightly soft — they will continue to set as they cool.
- Remove the baking sheets from the oven and let the cookies rest on the sheet for 2–3 minutes so they firm up enough to transfer. Move cookies to a wire rack to cool completely.
- If desired, melt a small amount of white chocolate and drizzle over cooled cookies, then sprinkle with crushed candy cane pieces for a festive finish.
Storage tip: Store cookies in an airtight container at room temperature. They stay soft and chewy for several days; if they lose a little moisture, placing a slice of bread in the container overnight will help restore some softness.
Notes
Using white whole wheat flour keeps the cookies light while still adding whole grain nutrition. If you only have regular whole wheat, consider using a blend of half all-purpose and half whole wheat for a milder flavor. For a deeper chocolate flavor, use Dutch-processed cocoa, or for brighter cocoa notes choose natural cocoa.
Share a photo and tell us how they turned out. These cookies are excellent for holiday gift boxes, cookie swaps, or a cozy afternoon treat.
