An excellent version of a classic, and completely whole-wheat.
Ingredients
- 3 cups whole-wheat flour (I sometimes use whole-wheat pastry flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 cup dark brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 8 ounces bittersweet chocolate, roughly chopped into 1/2 and 1/2 inch pieces
Instructions
- Place two racks in the upper and lower thirds of the oven and preheat oven to 350F. Line two baking sheets with parchment.
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter. Set aside.
- In another large bowl, or a bowl of a standing mixer, add the butter pieces and both sugars. Mix on low speed until they are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
- Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl.
- Scoop the dough into mounds and arrange on the parchment-lined baking sheets. Ms. Boyce makes large cookies out of 3-tablespoon scoops (fitting 6 cookies per baking sheet). I tried that once, but found the enormous cookies to be daunting. Smaller cookies seem more inviting to me, so my scoops are roughly 1.5 – 2 tablespoons each (fitting 9 cookies per baking sheet).
- Bake the cookies, 2 pans at a time, in the oven for 11-12 minutes, rotating the pans halfway through. Transfer the cookies to a rack to cool. Repeat with the remaining dough.