Chocolate Fudge Whole Wheat Cookies
These rich and delicious chocolate fudge cookies are made with whole wheat flour, but no one will ever know!
Servings: 30
Ingredients
- 1 ½ cups all purpose flour
- ½ cup whole wheat pastry flour
- ¾ cup unsweetened cocoa Hershey's special dark is my favorite
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar I love using dark brown sugar here.
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla
- 2 cups chocolate chips I like to use a mix of semi sweet and white chocolate and everyone loved that as well.
- 1-2 candy canes this is for the crushed candy canes on top, which are optional.
Instructions
- Preheat oven to 350 degrees.
- Line 3 baking sheets with parchment paper and set aside.
- In small bowl, combine flours, cocoa, baking soda, baking powder and salt. Set aside.
- In a stand mixer, or bowl ready with hand mixer (these can also be done by hand with a wooden spoon or spatula, you will just need good muscles to do it). Attach paddles to stand mixer if using. Place softened butter and sugars into mixing bowl. Beat on medium speed until they are light and fluffy. Scrape down sides of bowl as needed.
- Add eggs, milk, and vanilla. Mix again, this time only to combine. After the eggs are added it is easy to overmix, so be mindful of this. Scrape bowl as needed.
- Next add in flour mixture. Mix only to combine. Scrape down and mix again if needed.
- Add chocolate chips and mix for just a few seconds.
- Scrape down bowl and remove beaters.
- Scoop cookies to baking sheet. Leave a few inches of spacing, these do spread a little. I placed about 10-12 per baking sheet, if that gives you a better idea.
- With the size of cookie I made, check the scoop link in the post, my cookies took right about 10 minutes. Let me say too though, I like a very soft and tender cookie. If you like a crispier cookie, you will want to bake another 3-5 minutes.
- Remove cookies from oven. Allow to cool for a few minutes on the pan, then with a spatula transfer cookies to a cooling rack. Continue to allow to cool.
- If you are topping with the crushed candy canes, prep them now. I unwrap and place them in a plastic bag. The bag then goes on my wooden cutting board and is smashed with a rolling pin. It won't take much to break them up to the size you want for the cookies.
- Next, place about ¼ cup white chocolate chips in microwaveable bowl. Place in microwave on HIGH for about 15 seconds. Continue to microwave for 10 second increments, until you can see little areas of melted chocolate. Once you see small areas, start mixing. Mix it for about 20 seconds before returning to microwave if needed. Once it is smooth, drizzle over cookies. Before the chocolate sets, sprinkle with the crushed candy canes. How much chocolate and candy canes you use is a personal preference. Some like a lot , some just a hint. We are generally a mid range family, as shown in photos.
- Now, sit back and enjoy. You deserve it!
Notes
My favorite unsweetened cocoa is Hershey’s Special Dark. You can use your favorite cocoa brand.
Use whatever type of chocolate chip you prefer. I like to use a mix of semi-sweet chocolate chips and white chocolate chips in these chocolate fudge cookies. This is one of the ways you can tailor-make these cookies for your family. If you prefer all one type of chocolate chip, then you can use them.
Skip the topping. If you don’t like white chocolate or don’t have the time for the extra step, you don’t have to do the topping. The cookies will still taste fabulous.