• 8 tablespoons unsalted butter (114 grams), softened
• ⅓ cup tightly packed dark brown sugar (70 grams), for chewiness and depth of flavor
• ½ cup granulated sugar (100 grams), for crisp edges
• 1 large egg cold, helps control spread
• 1 teaspoon vanilla bean paste or pure vanilla extract
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt (e.g., Morton Kosher, which measures like table salt. See notes for details.)
• ¾ cup all-purpose flour (100 grams)
• ⅔ cup Hodgson Mill Whole Wheat Flour or “Graham Flour” (90 grams), provides a subtle nutty flavor
• 1 ⅓ cup extra dark chocolate chips or chopped chunks (approximately 225-250 grams, quality chocolate makes a difference!)
• 6 mini Heath Bars chopped, optional, adds a delightful toffee crunch
• ⅔ cup toasted and chopped pecans or walnuts (see notes for toasting instructions, essential for enhanced flavor)

• Do not preheat your oven just yet, as this cookie dough truly benefits from being chilled. While you *can* bake the cookies immediately, chilling the dough significantly reduces spreading and allows the flavors to meld and deepen, resulting in a superior cookie texture and taste.
• In a large mixing bowl, using an electric mixer, cream the softened butter on medium speed until light and fluffy. This step incorporates air, contributing to a softer cookie. Gradually beat in both the dark brown sugar and granulated sugar until the mixture is well combined and lightened in color. Scrape down the sides of the bowl to ensure everything is incorporated. Next, beat in the cold large egg and vanilla extract (or vanilla bean paste) until fully blended. Once the egg is incorporated, add the baking powder, baking soda, and salt, beating just until evenly distributed.
• Switch to mixing by hand with a sturdy spatula or wooden spoon. Gently stir in the all-purpose flour and whole wheat/graham flour. Mix only until the flour is just incorporated and no dry streaks remain. Overmixing can lead to tough cookies. Once the flour is blended, fold in the extra dark chocolate chips or chunks, the chopped Heath Bars (if you’re using them), and the toasted nuts until they are evenly distributed throughout the dough.
• Using a generously heaping tablespoon or a medium cookie scoop (about 2-3 tablespoons per scoop), portion out large mounds of dough. Arrange these mounds on a foil-lined plate or shallow baking sheet. Cover the plate tightly with plastic wrap and refrigerate for a minimum of 8 hours, or ideally, overnight. This chilling period is crucial for flavor development and to prevent excessive spreading during baking.
• When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with regular aluminum foil. Note: regular foil is recommended over non-stick or parchment paper here, as it can contribute to a slightly crisper bottom.
• Arrange the chilled dough mounds about 3 inches apart on the prepared baking sheets. Give them plenty of space to spread. Gently press the tops of each dough mound down slightly to level them with the edges. This helps ensure even baking and a more uniform cookie shape.
• Bake on the center rack of your preheated oven for approximately 15 minutes. The baking time may vary slightly depending on your oven and the exact size of your cookies. Look for cues: the cookies should appear set around the edges, which will have turned a lovely golden brown, while the centers still look slightly soft and gooey.
• Once baked, remove the cookies from the oven and allow them to cool on the hot baking sheet for about 4 minutes. This brief cooling period helps them firm up and prevents them from breaking when transferred. After 4 minutes, carefully transfer the cookies to a wire rack to cool completely. Enjoy the irresistible aroma as they cool, if you can resist eating them warm!

The Magic of Chilling Dough: As mentioned in the instructions, chilling the cookie dough is highly recommended. While you can bake immediately, the advantages of an overnight chill are significant. It allows the flours to fully hydrate, the sugars to dissolve, and the flavors to deepen and meld beautifully. Most importantly, it causes the butter to firm up, which dramatically reduces cookie spread during baking, resulting in thicker, chewier cookies. If you’re short on time, even a 30-60 minute chill will help, but for the best results, plan ahead for an overnight rest.

Toasting Nuts for Flavor: To truly unlock the rich, nutty flavor of your pecans or walnuts, it’s essential to toast them. Simply spread your chopped nuts in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 6 to 8 minutes. Keep a close eye on them, as nuts can burn quickly! They are done when they become fragrant and start to release their natural oils. Let them cool completely before adding them to the cookie dough. This small step makes a huge difference in the final taste profile of your whole wheat chocolate chunk cookies.

Ingredient Specifics – Flour and Salt: I specifically mention Hodgson Mill brand graham flour because, in my experience, it imparts a slightly more pronounced and distinct “wheat-y” flavor compared to some other whole wheat flours, which I appreciate in this recipe. As for salt, different brands and types (kosher, sea salt, table salt) have varying crystal sizes, which affects how they measure by volume. Morton Kosher salt is noted for measuring similarly to table salt. In contrast, other kosher or coarse salts might have much larger crystals, meaning you’d need to use a greater volume to achieve the same level of salinity and flavor balance. For consistency and ease, I stick with Morton Kosher salt as it can be used interchangeably with recipes that call for standard table salt measurements without needing complex conversions. Paying attention to these small details ensures your cookies turn out perfectly every time.