Photo: James Ransom
Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins
Yield
About 20 cookies

Whole-wheat flour can make baked goods dry, so measure carefully. Spoon flour lightly into the cup, then sweep off excess with the flat side of a knife.

Whole-wheat flour can make baked goods dry, so measure carefully. Spoon flour lightly into the cup, then sweep off excess with the flat side of a knife.

How to Make It

Preheat oven to 350°F. Line 2 baking sheets with parchment.

Sift flour, baking powder, baking soda and salt into a large bowl.

In a separate large bowl, using an electric mixer on low speed, beat butter and sugars just until blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs, 1 at a time, blending on low speed until combined. Blend in vanilla. Add flour mixture; blend on low speed until barely combined, about 30 seconds. Scrape sides and bottom of bowl.

Add chocolate; blend on low speed until evenly combined. Use a spatula to scrape sides and bottom of bowl, then scrape batter out onto a work surface. Use your hands to fully incorporate ingredients.

Scoop 3-Tbsp. mounds of dough onto baking sheets, spaced 3 inches apart (about 6 to a sheet).

Bake, rotating sheets halfway through, until cookies are evenly dark brown, 16 to 20 minutes. Transfer to counter and let cool. Repeat with remaining dough.
 

Recipes courtesy of Kim Boyce, a pastry chef in Portland, Ore. and adapted with permission from the publisher, Ten Speed Press, from "Food52 Genius Recipes" by Kristen Miglore. Copyright © 2015

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