Wholemeal Chocolate Chip Biscuits

    1 hour 32 minutes

    If you like chocolate chip biscuits you might be surprised that they are even better when made with wholemeal flour!

    86 people made this

    Serves: 60 

    • 2 cups (375g) brown sugar
    • 1 cup (250g) white sugar
    • 500g butter, softened
    • 4 eggs
    • 2 tablespoons vanilla essence
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 4 3/4 cups (560g) wholemeal flour
    • 1 cup ground pecans
    • 4 cups dark chocolate chips

    Preparation:20min  ›  Cook:12min  ›  Extra time:1hour cooling  ›  Ready in:1hour32min 

    1. Preheat the oven to 180C.
    2. In a large bowl, cream together the brown sugar, white sugar and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt and bicarb soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over-mix once you add the flour.
    3. Drop spoonfuls of biscuit dough onto ungreased baking trays so they are about 5cm apart.
    4. Bake for 10 to 12 minutes in the preheated oven until the biscuits are just starting to brown at the edges. Let cool on the baking trays for a few minutes before removing to cool on wire racks.

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    Reviews in English (85)


    call it a perversity, but i had to try this one with only one (bad) review and i'm glad i did. i accidently splashed in extra vanilla, and my margarine - not butter - was melted in some parts. i used freshly-toasted walnuts in place of pecans. my only problem was that i accidently baked them too long, about 15 minutes. THESE COOKIES have a nice nutty flavor from the whole wheat, and they spread out, but not too much like some other chocolate chip cookies. next time, and there will defintely be one, i will bake these at the suggested time. PLEASE ignore the other reviewer (excuse me) but i have absolutely no explanation as to why this cookie didn't turn out for them. whole wheat does take some getting used to, perhaps that's it. have a glass of milk handy for this one!  -  03 Mar 2006  (Review from Allrecipes USA and Canada)


    These were fantastic! A great way to avoid refined wheat flour and stull indulge. I scaled the recipe down, skipped the pecans, and replaced the white sugar with half as much Splenda. Will make these regularly!  -  31 Mar 2007  (Review from Allrecipes USA and Canada)


    I don't know why anyone would give this less than 5 stars. We absolutely loved these! I didn't have any pecans, so I put in about a quarter cup of flax seeds for some crunch. I might add more next time -- they were pretty good. Personally, I couldn't even tell these were made with whole wheat. We'll definitely make them again.  -  09 Jul 2006  (Review from Allrecipes USA and Canada)