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Whole Wheat Chocolate Chip Cookies with Coffee Ripple

moka coffee pot
This recipe combines whole wheat flour and chocolate chips with a coffee ripple, creating a delicious and slightly guilt-free cookie.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 cookies
Calories 170 kcal

Ingredients
  

Cookies:

  • 1 ½ cups whole wheat flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Coffee Ripple:

  • 1 tbsp instant coffee powder
  • 1 tbsp hot water
  • 1 tbsp powdered sugar

Instructions
 

  • Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together whole wheat flour, baking soda, and salt.
  • Cream Butter & Sugar: Beat softened butter and brown sugar until light and fluffy.
  • Add Wet Ingredients: Stir in egg and vanilla extract.
  • Add Dry Ingredients: Gradually mix in the dry ingredients until well combined.
  • Fold in Chocolate Chips: Stir in chocolate chips.
  • Scoop Dough: Drop spoonfuls of dough onto the baking sheet, spacing them apart.
  • Bake: Bake for 10-12 minutes, until golden. Let cool on a wire rack.
  • Make Coffee Ripple: Dissolve coffee powder in hot water and whisk in powdered sugar until smooth.
  • Drizzle: Once cookies are cooled, drizzle coffee ripple over them

Notes

Nutritional Values (Per Serving)

  • Calories: 170 kcal
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 4%
  • Iron: 6%
  • Calcium: 3%
  • Vitamin C: 1%
  • Magnesium: 4%

Additional Notes/Tips

  • Use organic whole wheat flour for a deeper flavor.
  • Don’t overbake—the cookies should be slightly soft in the center.
  • Store in an airtight container for up to 4 days.
  • For a fun twist, add a sprinkle of sea salt over the coffee ripple.