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Wholesome Bakery-Style Chocolate Chip Cookies: Thick & Chewy

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These thick and chewy chocolate chip cookies are made with whole wheat pastry flour and coconut sugar for a wholesome twist. They have a dense, chewy center with slightly crisp edges and stay soft for days.

Ingredients

Scale
  • 2 cups (240g) whole wheat pastry flour
  • 1/4 cup (30g) almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (120g) coconut sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (180g) dark chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Whisk dry ingredients: In a medium bowl, whisk together 2 cups whole wheat pastry flour, 1/4 cup almond flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  2. Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup coconut sugar for about 2 minutes until light and fluffy. Scrape the bowl once. It should look pale and airy.
  3. Add egg and vanilla: Beat in 1 room-temperature egg and 2 teaspoons vanilla extract. Mix until just combined—don’t overbeat or the cookies will be tough.
  4. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low speed. Stop when no streaks of flour remain. The dough will be thick and slightly crumbly.
  5. Fold in chocolate: Stir in 1 cup dark chocolate chips and 1/2 cup chopped nuts (if using). The dough should hold together when pressed.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial—it prevents spreading and develops flavor. I’ve let it rest up to 24 hours with even better results.
  7. Preheat oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop dough: Using a 1.5-tablespoon cookie scoop, portion dough into balls (about 1.5 inches). Place them 2 inches apart on the prepared sheets. Don’t flatten them—they’ll spread naturally.
  9. Bake: Bake one sheet at a time for 10 to 12 minutes. At 10 minutes, the edges should be golden brown but the centers still look soft and puffy. They’ll set as they cool.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes. Then transfer to a cooling rack. This step is important—moving them too early can break them.

Notes

Don’t skip the dough resting time—it prevents spreading and develops flavor. For best results, bake from chilled dough. If dough feels too dry, add a tablespoon of milk. If too sticky, chill longer. Use a cookie scoop for uniform size. Check oven temperature with an oven thermometer.

Nutrition

Keywords: chocolate chip cookies, thick cookies, chewy cookies, whole wheat cookies, coconut sugar cookies, bakery-style cookies

Find it online: https://lucastable.com/wholesome-bakery-style-chocolate-chip-cookies-thick-and-chewy/