Ingredients

The following ingredients have 4 Servings
  • 1 cup (2 sticks) unsalted butter
  • 1¼ cup sugar
  • 2 t ground vanilla beans (or 2 t vanilla extract)
  • 2 large eggs
  • ½ cup (60 g) Dutched cocoa powder
  • 1¼ cups (175 g) AP flour
  • 1 cup (130 g) white whole wheat flour
  • 1/2 t fine sea salt
  • 1 t baking powder
  • 1½ cups semi-sweet chocolate chips
  • 1 cup bittersweet chocolate chips
  • coarse sea salt for sprinkling

Instruction

  • Whisk together the cocoa powder, flours, salt and baking powder. Set aside.
  • In the bowl of an electric mixer, cream the butter. Add the sugar and beat together on medium-high speed until light and fluffy, 2-3 minutes.
  • Add the vanilla. Beat in the eggs one at a time, scraping down the bowl as needed. Add the flour mix to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips.
  • Press wax paper over the top of the dough and place in the fridge to chill for a minimum of 1 hour, as long as 36 hours.
  • Before baking, preheat the oven to 350˚ F.
  • Scoop heaping tablespoon sized portions of the dough onto a cookie sheet lined with parchment paper or a silicone mat--place 6 cookies to a sheet. Flatten slightly. Sprinkle with coarse salt.
  • Bake approximately 12 minutes, until set and cracking slightly. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.