I’m down with trying every chocolate chip cookie variety ever. And Cindy’s been talking these up to me. So I made them. Twice!
Can you believe these are made with cold butter? You don’t even have to plan ahead that much! It’s pretty great. These can be casually made on a weeknight, after pizza, before pup-walking.
You have to try the dough when you make them. You have to taste it and make sure you didn’t miss anything right? It’s thoughtful, really.
These are wheat-y and therefore a healthy cookie remix. So make them, and don’t even bother planning ahead! The cold butter situation makes these a breeze, and the cookie-ness makes them delicious.
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 t vanilla
- 2 cups whole wheat flour
- 1 cup whole wheat pastry flour (or all-purpose)
- 1 1/2 t baking powder
- 1 t baking soda
- 1 1/2 t sea salt
- 1 cup good quality dark chocolate chopped, or chips
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Beat together the cold cubed butter and the sugars with an electric mixer on low until just combined, about 2 minutes. Add the eggs one at a time, beating until mixed in. Mix in the vanilla.
- In a separate bowl, whisk together the flours, baking powder, baking soda, and salt. Add the flour mixture to the buttery goodness and beat until almost combined. Add the chocolate chunks and mix until evenly distributed.
- Scoop heaping teaspoons of dough onto the prepared baking sheets leaving an inch or two between cookies. Bake for 12-14 minutes or until lightly golden around the edges and set in the center. Cool on a wire rack