Sunflower and Whole Wheat Chocolate Chip Cookies - Something Edible
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Sunflower and Whole Wheat Chocolate Chip Cookies

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Sunflower and Whole Wheat Chocolate Chip Cookies


Servings: Bakes about 45 2 inch diameter cookies.

Prep Time: 10 minutes

Cook Time: 45 minutes

  • 1 cup Bainter Sunflower Oil (That's 8 fl oz.)
  • 3/4 cup sugar (7 oz by weight.)
  • 3/4 cup dark brown sugar (Packed; 6 oz by weight.)
  • 1 tsp vanilla
  • 2 eggs (Room temperature eggs are probably best.)
  • 1 tsp baking soda
  • 1 tsp Kosher Salt
  • 1 1/4 cups all-purpose flour (6.25 oz by weight.)
  • 1 cup whole white wheat flour (5 oz by weight.)
  • 1 cup semi-sweet chocolate chips (6 oz by weight; or more if you like.)
  • 1/2 cup raw sunflower seeds (2.5 oz by weight - Do I even need to mention these need to be shelled?)

  • Instructions:

    Preheat your hot box to 350F
    Combine sunflower oil, sugar, brown sugar, vanilla, eggs, and salt in a stand mixer and mix at medium speed for 3 minutes. Wheel it back to the lowest speed and add the chocolate chips and raw sunflower seeds. While continuing at lowest mixing speed, add baking soda, a.p. flour, and whole white wheat flour and continue to stir until just intedgrated. Dough will be oily and shiny (but that's not a problem). Portion into 1.5 inch diameter balls (a #50 disher is perfect for this) on a parchment or Silpat lined sheet pan, then gently flatten the tops with a flat-bottomed drinking glass. Bake at 350F for approximately 10-12 min. Cookies will be puffy and may not look all that brown, but that's ok. Leave them on the baking sheet for 5 minutes before removing to finish cooling on a rack.


    The bake time assumes that you're going into the oven one pan at a time. If you're a convection oven-havin', pan-rotatin' master of spinjitsu, then by all means double barrel.

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