Whole-Wheat Chocolate Chip Cookies

3 cups whole-wheat flour 
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
8 ounces (2 sticks/1 cup) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
3/4 to 1 cup sugar
2 eggs
2 teaspoons vanilla extract
7 to 8 ounces bittersweet chocolate chips or chunks

Heat oven to 350°F.  Line two baking sheets with parchment paper, or grease the baking sheets with oil or butter.

Whisk together the dry ingredients in a large bowl. 

Put the butter and the two sugars in the bowl of a standing mixture fitted with the paddle attachment.  With the mixer on low speed, mix just until the butter and sugars 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 incorporated.  Mix in the vanilla.  Add the flour mixture to the bowl and mix 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 incorporated.  Scrape down the sides and bottom of the bowl, making sure all the ingredients are fully incorporated.

Scoop the dough by generous tablespoonfuls onto the baking sheet, leaving about 2 inches between. Bake the cookies for about 15 minutes, rotating the sheets halfway through, until the cookies are evenly browned.  Transfer the cookies to cool - leave cookies on the parchment if baked on parchment, or slide onto a rack to cool.  Repeat with the remaining dough.  Cookies will keep in an airtight container for up to 3 days.


Makes about 32 cookies.

From Good to the Grain by Kim Boyce, with very minor changes