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Categories:
whole wheat flour baking powder baking soda kosher salt butter brown sugar sugar eggs vanilla bittersweet chocolate
Viewed: 28 - Published at: 6 months agoIngredients
- 3 cups whole wheat flour
- 1 12 teaspoons baking powder
- 1 teaspoon baking soda
- 1 12 teaspoons kosher salt
- 8 ounces cold unsalted butter, cut into 1/2-inch pieces
- 1 cup dark brown sugar
- 2 cups sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Method
- Place two racks in the upper and lower thirds of the oven and preheat to 350F Line two baking sheets with parchment.
- Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
- Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
- Add the butter and the sugars to the bowl of a standing mixer fitted with a 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 combined.
- Mix in the vanilla.
- Add the flour mixture to the bowl and blend 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 combined.
- Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
- Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
- Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown.
- Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.
- These cookies are best eaten warm from the oven or later that same day.
- They'll keep in an airtight container for up to 3 days.
- Notes.
- This dough is made to go straight from the bowl into the oven.
- However, for freshly baked cookies anytime, you can refrigerate some of the dough for later.
- Be sure to scoop out the balls of dough before chilling, as the cold dough is too difficult to scoop.
- Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough.
- This dough--scooped, chilled, and wrapped in plastic--will last in the refrigerator for one week--assuming it doesn't get eaten first!
