Crispy Chewy Chocolate Chip Cookies

Ingredients

• 1 cup white whole wheat flour (120 grams)
• 2 1/2 cups all-purpose flour (313 grams)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 cup plus 5 tablespoons unsalted butter (softened)
• 1 cup plus 2 tablespoons packed brown sugar (250 grams)
• 1 1/4 cups granulated sugar (250 grams)
• 3 large eggs (at room temperature)
• 2 tsp pure vanilla extract
• 2 cups bittersweet chocolate chips (12 ounces/340 grams)

Instructions

1. 1

   Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. 2

   Add flours, baking soda, baking powder and salt to a medium bowl; whisk to combine. Set aside.

3. 3

   Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down the bowl as needed.

4. 4

   Reduce mixer speed to medium-low and add eggs, one at a time, and then vanilla extract; mix just until combined. Scrape down bowl; add dry ingredients in 2 or 3 additions and mix just until combined. Add chocolate chips and mix just until they're distributed throughout the dough. Remove bowl from mixer and scrape down sides and bottom with a rubber spatula.

5. 5

   With a 3-tablespoon scoop or 1/4-cup dry measure, scoop out scant 1/4 cup portions of dough and place 12 to 15 cookies on prepared baking sheet (number depending on the size of your sheet), leaving an inch or more of space on all sides of each cookie (cookies will spread during baking).

6. 6

   Bake until golden around the edges and slightly pale in the middle, 12-14 minutes, rotating pan halfway through the cooking time.

7. 7

   Remove pan from oven and cool on wire rack 10 minutes before transferring cookies to cooling rack with a spatula. Repeat with remaining dough.