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Ingredients
- 3 cups whole wheat flour (see note above)
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- 1 ½ tsp. kosher salt
- 2 sticks (8 oz.) unsalted butter, cut into ½-inch cubes (see note above)
- 1 cup lightly packed dark brown sugar
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips
Details
Servings 20
Preparation
Step 1
Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment. (If you have no parchment, you can butter the sheets.)
Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.
Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. (If you have no stand mixer, you can do all of this with handheld electric beaters and/or a large, sturdy spoon.) Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.
Scoop mounds of dough about 3 tablespoons in size onto the baking sheets, leaving about 3 inches between each cookie. (I was able to fit about 8 cookies on each sheet, staggering them in three rows.)
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. Transfer the cookies, still on parchment, to a rack to cool. Repeat with remaining dough.
These cookies are very good while still warm from the oven, but I find that you can taste the wheat more – in a good way – once they’ve cooled.
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