Now that I use whole wheat for chocolate chip cookies, I can't go back to white flour. I love the flavor of it with semi-sweet chocolate chips, though you can certainly substitute dark chocolate. This recipe is adapted from Good to the Grain by Kim Boyce. For best results, bake one batch of these large cookies at a time. You can either bake additional batches, or see the notes for storing the pre-portioned dough in the refrigerator or freezer to have homemade chocolate chip cookies on demand.
Preheat the oven to 350 degrees F with the oven rack in the middle position. Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda and salt in a bowl until well blended.
Mix the butter, brown sugar and granulated sugar in a stand mixer fitted with a paddle attachment on low speed until very smooth, about 2 minutes. Add the eggs one at a time along with the vanilla and blend well.
Scrape down the mixer with a rubber spatula. Add the flour mixture and mix on low speed just until the flour is incorporated. Add the chocolate chips and blend just long enough to distribute them through the dough.
Scoop the dough (about 3 tablespoon portions) into mounds and arrange them on the baking sheet at least 3 inches apart. Five or six cookies will fit on a baking sheet.
Bake the cookies, rotating the baking sheet halfway through, until they are lightly browned and the centers are fully baked, 16-18 minutes. Slightly underbaking this cookies produces the best results since these cookies crisp up as they cool. Transfer the cookies to a cooling rack for 5 minutes and enjoy them warm.
Repeat with the remaining dough to bake another batch. Or, scoop portions of the dough onto a small baking sheet or baking dish lined with parchment paper to store in the refrigerator or freezer for future use following the instructions in the recipe notes.
To make the cookie dough in advance, scoop portions into a parchment lined baking sheet or baking dish that will fit in your refrigerator or freezer. Cover and refrigerate the dough for up to 1 week, baking as directed. Or, freeze for four hours or overnight and then package into freezer storage bags. To bake cookies from the freezer, arrange the cookie dough on a baking sheet lined with parchment paper and place into a preheated 350 degrees F oven. These cookies will be thicker than unfrozen dough, so if you prefer a thinner cookie, let the dough defrost for 20-30 minutes before baking as directed.
Copyright 2021 Lynne Curry