Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

Dry Mix
3 cups whole wheat flour
1 1/2 t. baking powder
1 t. baking soda
1 1/2 t. kosher salt

Wet Mix

8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 t. vanilla extract

8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces (I used Nestle’s Toll House Morsels, which I must admit did a fine job as stand-in.)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Mix together dry ingredients in large bowl.

Mix butter and sugars in the bowl of an electric stand mixer for 2 minutes, until just blended. Add the eggs, one at a time, and mix in the vanilla. Add flour mixture and blend on low until barely combined, about 30 seconds. Add the chocolate all at once and mix on low speed until the chocolate is evenly combined.

Scrape the batter out onto a work surface (I used a piece of parchment paper) and use your hands to fully incorporate all of the ingredients.

Scoop mounds of dough about 3 tablespoons each (I used a 3 T. ice-cream scoop that I bought at Sur La Table) onto the baking sheet, leaving 3 inches between them. You will have 6 to 8 cookies per sheet.

Bake for 16 to 20 minutes, rotating pans halfway through baking, until the cookies are evenly brown. Transfer cookies, still on the parchment paper, to the counter to cool and repeat with remaining dough.

These cookies will keep well for several days in an airtight container; both the cookies and the dough can be frozen.

Makes about 20 cookies.