Soft and thick whole wheat chocolate chip cookie

Chocolate chip cookie project, part 6

The whole wheat adaptation of the classic Toll House chocolate chip cookies I made for my last batch of cookies turned out pretty darn close to my dream chocolate chip cookie. It’s definitely staying on my short list, especially now that I know how to bake them up to my desired texture. And I think making them larger would have a positive impact on the final cookie as well.

But as the obsessive research into the secrets to bakery-style cookies continued, I kept running across a few tips:

  • use half shortening and half butter (I suspect that my favorite childhood bakery didn’t use 100% butter in their cookies)
  • include some cornstarch (sometimes found as instant pudding added to the dough)
  • reduce leavener, and/or combine baking soda and baking powder
  • add corn syrup or milk to improve storage time

The result is a recipe that’s not exactly quick and easy, but that’s not my goal when I bake.

This recipe resulted in a cookie that is very similar to my bakery-style texture goals, and the first few bites were pretty heavenly. But after finishing the cookie I was aware of a bit of an aftertaste, somewhat similar to my previous version with cornstarch. I also noticed the flavor wasn’t as deep as the Toll House version. I attribute this to the cornstarch, corn syrup, or baking powder.

The funny thing is, this cookie tasted better the next day, after sitting in a sealed bag on the counter. The texture stayed nice and soft, as opposed to the slightly dried-out texture a typical chocolate chip cookie has the next day. The aftertaste also mellowed out. This is a good recipe if the goal is cookies that keep a couple of days.

If I make this cookie again, I’d modify the recipe by removing the cornstarch and corn syrup, increasing brown sugar to 80 grams, and increasing the cinnamon to 1/4 teaspoon. And for everyday cookies, I’d stick with the medium cookie scoop (1.5 tablespoons) size instead of the large size as written here.

Soft Whole Wheat Chocolate Chip Cookies

  • Servings: 10 large (but not jumbo) cookies
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  • 188 grams hard white wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cornstarch
  • pinch of cinnamon
  • 42 grams shortening
  • 42 grams butter, room temperature
  • 54 grams granulated sugar
  • 66 grams brown sugar
  • 1 tablespoon dark corn syrup
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla
  • 1 tablespoon milk
  • 1 cup chocolate chips


  1. In a medium bowl, mix together the flour, salt, baking soda, baking powder, cornstarch, and cinnamon.
  2. In stand mixer, cream together butter, shortening, and sugars (2 minutes using the scraper beater blade).
  3. Add egg and beat for 30 seconds.
  4. Add corn syrup, milk, and vanilla and beat for another 30 seconds.
  5. Add dry ingredients slowly and mix on low. Once combined, increase to medium-low speed and mix for 30 seconds.
  6.  Make 10 dough balls, each about 3 ounces (I used two scoops using the Oxo medium cookie scoop for each cookie). Split each in half and rotate the pieces so the interior craggly edges face up, and press the bottoms together. This makes a rough-topped, thick cookie.
  7. Chill dough in the refrigerator for 4 hours, then transfer to sealed bags and place in freezer. This cookie bakes best when frozen.
  8. When ready to bake, preheat oven to 400°, with a rack in the top third of the oven, and a rack in the lower third. Keep dough frozen while oven preheats. Bake a sheet in the top third for 5 minutes, then rotate and move to bottom and bake another 4 to 6 minutes. When done baking, cool on the pan for 5 minutes, then transfer to cooling rack.

Chocolate chip cookie project posts