Chocolate Chip Wheat Germ Cookies, for a home table

These chocolate chip wheat germ cookies are irresistibly crisp on the outside and chewy on the inside. They are a wholesome yet indulgent treat!

Oh, our goodness! These chocolate chip wheat germ cookies stole our heart. They are the “crispy outside, chewy inside” chocolate chip cookies that everyone is yearning for.

Everyone in our family is a huge fan of chocolate chip cookies, in all their varieties. We often dream of finding the ultimate chocolate chip cookie recipe that we can hand down to our children and grandchildren.

These chocolate chip wheat germ cookies will enter the kitchen's Hall of Fame “Best Chocolate Chip Cookies” recipe collection. And it will be cherished among our people.

Since the recipe calls for a good amount of wholesome wheat germ, we would feel only half bad even if we have a second cookie. At least we have the excuse that we are eating something good for our body.

Featured Review

“These are great cookies, and there’s a popular bakery in the San Francisco Bay Area named Specialty’s Cafe and Bakery that sell Oatmeal Wheatgerm Bran chocolate chips cookie. This is probably almost a close copycat of the recipe.”

J

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Wheat Germ in Baked Goods

A bottle of wheat germ is easily accessible in any grocery store. You can sprinkle in your cereal or salad, or add some to your yogurt or smoothie. It is also great with the baked goods.

If you love chocolate chip cookies and are looking for something wholesome, yet soft and chewy, try our recipe. We guarantee that you won’t regret it.

No Chill Chocolate Chip Cookies

These chocolate chip wheat germ cookies don’t require chilling of the cookie dough, unlike other gourmet cookie recipes do. Therefore no one gets anxious waiting for hours or overnight for freshly baked cookies.

They bake beautifully in your oven and spread to just the right thickness, as you can see.

The only regret…?

We only made a dozen of them. What was we thinking? But they are slightly big cookies, almost twice the size of most of medium sized cookies, so one cookie can fill you up.

That is to say, our teenage son had two of these cookies in less than 10 seconds. We had to stop him when he was reaching out for a third. We live with a cookie monster. For more chocolaty sweet treat, try our coconut chocolate chip loaf cake.

Convection Oven: We like a convection oven for baking cookies. The hot air blown inside the oven helps cookies become crisper outside than the conventional oven, which also helps creating those adorable cracks on the surface.

How the dish comes together

Step 1: Whisk flour, baking powder, baking soda, salt, oats, and wheat germ together; set aside.

Step 2: In an electric mixer with a paddle attachment, cream butter and sugars on medium speed until fluffy. Add an egg and vanilla extract. Beat well for 2 minutes.

Step 3: Add the dry ingredient mixture and stir until just combined. Stir in the chocolate chips and chopped pecans.

Step 4: We like our cookies bigger in size. So we used a 3 tablespoon sized cookie scoop. You can make them smaller or bigger, being careful to adjust the baking time as needed.

Step 5: Wet your fingers with water and press down the cookie balls slightly. Bake them in a preheated 350˚F oven for 12-14 minutes. Let the cookies rest on a pan for 2 minutes. Transfer them to a cooling rack and cool completely.

• Yield: 12 cookies
• Prep: 20 minutes
• Cook: 30 minutes

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup wheat germ
• 1/2 cup quick oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/3 cup sugar
• 1/2 cup dark brown sugar
• 1 egg
• 3/4 tsp vanilla extract
• 1/2 cup chopped pecan
• 1 cup semi-sweet chocolate chips

Method

1. Preheat the oven to 350˚F. Line a cookie pan with parchment paper or baking mat; set aside.
2. Whisk flour, baking powder, baking soda, salt, oats, and wheat germ together; set aside.
3. In an electric mixer with a paddle attachment, cream butter and sugars on medium speed until fluffy. Add an egg and vanilla extract. Beat well for 2 minutes.
4. Add the dry ingredient mixture and stir until just combined. Stir in the chocolate chips and chopped pecans.
5. Using a cookie scoop or spoon, take 3 tablespoon of dough and roll into a ball. Place cookie balls on a prepared pan, spacing apart about 2-inch in between.
6. Wet your fingers with water and press down the cookie balls slightly. Bake them in a preheated 350˚F oven for 12-14 minutes. Let the cookies rest on a pan for 2 minutes. Transfer them to a cooling rack and cool completely.