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.

Kristen Miglore
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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Source

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

Nutrition Facts

289 calories; fat 15g; saturated fat 9g; cholesterol 43mg; fiber 3g; protein 4g; carbohydrates 40g; sodium 255mg; iron 1mg; calcium 41mg.