Ingredients
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup (8oz) cold salted butter, cut into 1/2 inch cubes
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 2 cups semi sweet chocolate chips
- flaky sea salt
Preparation
Step 1
line 2 large baking sheets with parchment paper. stir together all purpose flour, whole wheat flour, baking powder and baking soda in a bowl. set aside.
cream together butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1mins. add eggs and vanilla, and beat 2mins.
gradually add the flour mixture beating until combined, about 30 seconds. gently fold in chocolate chips with a wooden spoon or rubber spatula.
divide dough evenly into 12 balls, arrange 6 balls on each prepared baking sheet, leaving 2 inches between each ball. do not flatten. sprinkle each ball lightly with sea salt. cover and chill overnight, or freeze 15 to 20 mins.
preheat oven to 375. uncover cookie dough; bake until cookie edges are golden brown, 20 to 22 mins. let cookies cool slightly on baking sheets, about 5mins. transfer cookies to a wire rack to cool completely;. store in an airtight container at room temp for up to a 1 week.