Crumb On Parchment’s Chocolate Chip Cookies
Make about 25 2-ounce cookies
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1 cup brown sugar
1 cup granulated sugar
8 ounces butter, room temperature
2 eggs, room temperature
2 teaspoons vanilla extract
3 cups whole wheat flour
1½ teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons fine sea salt or kosher salt
16 ounces bittersweet chocolate chips, discs or pastilles (see note below)
Preheat your oven to 350˚F. In the bowl of a stand mixer, cream the butter with the brown sugar and granulated sugar until light and fluffy. Incorporate eggs one at a time, beating well and scraping down the bowl after each egg, dd the vanilla extract with the second egg. Sift all dry ingredients together. Add the dry ingredients to the mixer and pulse on and off to begin incorporating the flour. The flour will take a few pulses to combine then you can turn your mixture to low. Once the flour is almost mixed in and only a few streaks remain in the bowl, add the chocolate chips and mix just until distributed throughout the dough. Be careful not to over mix the dough.
For generous cookies, portion into 2-ounce balls. Transfer to a baking sheet lined with parchment paper with at least 3 inches between the cookies. Bake for 18-22 minutes or until golden brown and just set. Let cool for 5 minutes on the baking sheet then transfer to a wire rack to finish cooling.
Note: We always buy the best quality chocolate chips, discs or pastilles available. We like to use a blend of two different percentages for our cookies. A blend of 58-64% and 64-70% is what we used in our recipe.