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Whole-Wheat Chocolate Chip Cookies

Whole-Wheat Chocolate Chip Cookies with Pecans

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Recipe Details

Story

There are few things we remember more fondly than a rich, warm, buttery chocolate chip cookie after school. In this recipe, Chef Laura is adding a few cheffy twists to the childhood classic, swapping out the white flour for whole-wheat for a boost of nutty flavor, and loading the cookies with semisweet chocolate chips and crunchy chopped pecans. Whether tucked in a lunchbox, enjoyed after dinner, or nabbed fresh from the oven and dunked in milk, these warm, gooey, buttery morsels will bring out your inner child.

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    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Laura

    By Chef Laura

    Nutritional info

    • Calories 510
    • Protein 6g
    • Total Carb 65g
    • Total Fat 28g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      6 tablespoons
      unsalted butter
    • light brown sugar
      1/4 cup
      light brown sugar
    • granulated sugar
      1/3 cup
      granulated sugar
    • vanilla extract
      1/2 teaspoon
      vanilla extract
    • white flour
      1/3 cup
      white flour
    • whole-wheat flour
      2/3 cup
      whole-wheat flour
    • baking powder
      1/2 teaspoon
      baking powder
    • semisweet chocolate chips
      3 ounces
      semisweet chocolate chips
    • chopped pecans
      2 tablespoons
      chopped pecans
    • parchment paper
      1
      parchment paper

    What You’ll Need

    • eggs
    • kosher salt
    • baking sheet

    Allergens

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 350ºF. Set butter aside to soften at room temperature. Alternatively, place butter in a large heatproof bowl and microwave in 10-second intervals until softened, but not melted. Line a baking sheet with parchment paper.

    2. Cream Butter and Sugar

      Cream Butter and Sugar

      Add brown sugar and granulated sugar to bowl with softened butter. Whisk vigorously until mixture is pale and fluffy, 1-2 minutes. Add 1 egg and vanilla and whisk until mixture is pale yellow and fully combined.

    3. Finish Cookie Dough

      Finish Cookie Dough

      Fold white flour, whole-wheat flour, baking powder, and ¼ teaspoon salt into butter-sugar mixture until dough is just combined. Fold in chocolate chips and pecans until evenly dispersed in the dough, being careful not to overmix.

    4. Form and Bake Cookies

      Form and Bake Cookies

      Scoop heaping tablespoons of cookie dough onto prepared baking sheet, spacing apart, to yield 12 cookies. Bake until edges are golden but centers are still soft, 13-15 minutes.

    5. Plate Cookies

      Plate Cookies

      Transfer whole-wheat chocolate chip cookies, still on parchment, to a clean, dry surface to cool for at least 10 minutes before serving. Eat these warm, with a scoop of ice cream, or add to tomorrow's packed lunch! Any unclaimed cookies can be stored at room temperature in an airtight container for up to 3 days.

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