• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B3, B6, H, D
MineralsSelenium, Natrium, Fluorine, Chromium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 sticks unsalted butter, at room temperature

  2. 1 cup granulated sugar

  3. 1 cup (packed) dark brown sugar

  4. 2 large eggs

  5. 1 teaspoon vanilla extract

  6. 3/4 teaspoon fine salt

  7. 1/2 teaspoon baking soda

  8. 1 cup unbleached all-purpose flour

  9. 2/3 cup white whole-wheat flour

  10. 1 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets.

  2. In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt and baking soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. Stir in the chocolate chips.

  3. Drop 6 heaping tablespoons of dough on each cookie sheet, spacing the tablespoons of dough evenly apart. Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until the cookies are evenly golden. Let the cookies cool on the pans for a minute or two and then transfer with a spatula to racks to cool completely. Repeat with the remaining dough.


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