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Whole Wheat Chocolate Chip Cookie Dough

July 17, 2009 by Joy the Baker 107 Comments

Whole Wheat Chocolate Chip Cookies

I love a good weekend project, especially when that project involves my fingers in loads of cookie dough.

I’ll admit that I may be waaaay behind the times on this trick.  It’s the sort of trick that super moms have on lock to make them look even more awesome than they already are.  Since I haven’t yet produced other people with my body, this trick is just now hitting my radar.

The idea is this:  one day… (say, maybe a lazy Saturday morning) whip up a couple batches of your favorite cookie dough.  Dollop that cookie dough onto a cookie sheet, all close like.  Throw the entire cookie sheet into the freezer.  Freeze the dough balls, then throw them into a zip lock bag and back into the freezer.  You know what that means?  All you have to do is flick on the oven and throw in a few dough balls anytime you want fresh baked cookies!  Dang this livin’ is easy!

This frozen dough ball situation is key and here’s why:

You and the family can have  fresh baked cookies any and every night.

Surprise guests?  No problem at all… you just happened to be whipping up a batch of fresh cookies.  Taaadaaa!

Bake ’em directly from frozen…. do it!

Frozen dough balls in the middle of the night?  I won’t tell a soul.  Can I be honest?  I eat the dough balls more often than I actually bake the cookies.  In fact… be right back.  Dough ball for breakfast.

Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

Full disclosure:  I’ve eaten three cookie dough balls in the writing of this post.  I’m not done yet.

You might also try these recipes for you cookie dough freezing pleasure:

Oatmeal Cherry White Chocolate Cookies

Double Chocolate Peppermint Cookies

Peanut Butter Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

White Whole Wheat Chocolate Chip Cookies

adapted from King Arthur

makes 2 dozen cookies

Print this Recipe!

2 1/4 cups white whole wheat flour, or regular whole wheat flour if you’re feeling extra nutty

1 teaspoon salt

1 teaspoon baking soda

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 cup unsalted butter, softened

1 teaspoon vanilla extract

2 eggs

1-2 cups semi sweet chocolate chips

1 cup chopped walnuts, again… if you’re feeling nutty.

Combine flour, salt and baking soda in a bowl, whisk it together and set aside.  Combine brown sugar, granulated sugar and softened butter in the bowl of an electric mixer.  Beat until creamy, about 3 to 5 minutes.  Add vanilla extract.  Add eggs one at a time, beating for 1 minute in between each addition.  Add dry ingredients all at once and mix well.  Fold in chocolate chips and nuts if using.

Line a baking sheet with waxed paper.  Drop cookie dough by the tablespoonfuls onto the baking sheet.  Place them very close together so that as many cookies balls as possible fit on the tray.  Put the cookie sheet in the freezer and chill dough balls until frozen through, at least 3 hours.  Remove the sheet from the freezer and place dough balls in a freezer safe bag and place back in the freezer until ready to bake.

When ready to bake cookies, preheat the oven to 350 degrees F.  Place frozen dough balls on a baking sheet lined with parchment paper.  Leave a few inches in between the cookies, giving them room to spread.  Bake for 10 to 12 minutes or  until golden and irresistible.

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Reader Interactions

Comments

  1. Meemee

    December 15, 2009 at 3:13 pm

    I just stumbled upon your site and immediately fell in love! I’ve already printed out 4 recipes to try out this weekend! Hooray! :)

    Reply
  2. Kayla Watts

    November 26, 2009 at 8:15 pm

    After ordering some wonderful gourmet whole grain chocolate chip cookies online from a company called Shelbys Gourmet Cookies, I started experimenting with different recipes to see if I could recreate the same cookies at home. I think I hit a home run with this recipe. They did not taste quite as good as the ones I ordered online but for my first attempt I was satisfied. Great job!

    Reply
  3. Heidi

    September 30, 2009 at 6:29 am

    Loved this recipe! I ground my flour right before though, so it needed just a tablespoon and a half more, but they are fabulous! Thank you for sharing this recipe. I really love your site. I have made a lot of the thing on here. Fabulous!!!

    Reply
  4. kathryn

    August 22, 2009 at 9:04 am

    I like to use granulated fructose instead of sugar. You can find it in most natural stores or Whole Foods. It bakes just the same as sugar but has a lower glycemic index.. which makes these cookies really easy to rationalize eating lots of!

    Reply
  5. Ariella

    August 12, 2009 at 8:41 am

    I know I already asked a white wheat flour question, but i have another! (since i just made these cookies 5 minutes ago and they’re baking in the oven right now). I noticed that there seems to be more salt in these cookies than most…does it have to do with the white wheat flour? or can i change out all purpose flour in other cookie recipes without changing anything?

    thank youuu! =].

    Reply
  6. Kitchen Corner

    August 11, 2009 at 5:10 am

    Hi, this recipe looks very simple. I really like to give it a try. May I know what is the texture of these cookies? Is it the crunchy type or the melt-in-the-mouth texture?

    Reply
  7. Teresa Loop

    August 7, 2009 at 11:04 pm

    I tried these today, they are tasty (and almost gone)!

    I milled my own flour from soft wheat berries. The cookies are really thin, what did I do wrong?

    Reply
  8. Melanie

    July 27, 2009 at 9:48 am

    I made these this weekend! They are delicious. To cut down on some of the sugar I substituted Spenda for the 1/2 c white sugar. Thank you so much for sharing.. I am always looking for a slightly healthier alternative. :)

    Reply
  9. fried blue

    July 23, 2009 at 2:38 am

    Whole wheat choc chip cookies = must must try.
    PS – You’ve made ‘teaspoon’ look so beautiful. You’ve got talent. :)

    Reply
  10. Hillary

    July 22, 2009 at 1:50 pm

    Great…I thought it was bad enough that I bought cookie dough at the grocery store yesterday just to eat and now you post these pictures of amazzzing looking cookie dough and now I’m craving the rest of it.

    Reply
  11. Heidi

    July 22, 2009 at 8:05 am

    I always like the dough more than the actual baked cookies. I could just eat the dough, mm… So this recipe could a bit dangerous for me as I would just save the whole batch in the freezer and then just keep eating it little by little and when there would a real need to bake cookies fast… oh no, no dough left! It sound delicious though, as all your bakings! And I really like your style of blogging, so funny and sweet! :)

    Reply
  12. tpete!

    July 21, 2009 at 6:15 pm

    another super easy way to do this is to take some wax paper and make a cookie dough log. just roll it up, freeze it, chop off what you want, stick it in the oven…and wahla! insta-home-made-cookies! (its quite nice too, because the logs dont take up much room, dont clump together, and they hold their shape!)

    Reply
  13. Sagan

    July 21, 2009 at 1:25 pm

    YUM.

    When I was little my mum used to do that, with freezing large batches of cookie dough. She’d forget it was in there, but I wouldn’t. I’d just eat the dough raw when she wasn’t looking. Hehehe.

    Reply
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Trackbacks

  1. Gravity’s Rainbow » Blog Archive » Why am I in such a good mood? says:
    October 14, 2009 at 6:12 am

    […] bonus oatmeal since I didn’t have enough coconut or chocolate chips) on Sunday, and following Joy’s advice, filled my freezer with frozen cookie dough balls.  This means that for the next several weeks I […]

    Reply
  2. lynn’s delivery service is born « Welcome to My World says:
    July 26, 2009 at 7:45 pm

    […] point I crave them)  Greek Stuffed Peppers. I also made cookie dough to go in the freezer…whole wheat chocolate chip cookies (a classic made a little healthier) and double chocolate peppermint […]

    Reply

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