- 1/2 pound butter, slightly softened
- 3/4 cup granulated sugar
- 1 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 cup flour
- 1 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon pure vanilla extract
- 1 pound high quality chocolate chunks, chopped well in a blender or by hand with a knife, or a mixture of both methods
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream together butter, sugars, and eggs until very light and fluffy.
Add dry ingredients; flours, salt, soda, baking powder and vanilla, and beat just until well-incorporated. Fold in chocolate chunks.
Refrigerate for 2-24 hours before baking. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silpat. Roll into tablespoon-sized balls (I like to use a spring-loaded ice cream scoop).
Bake in an oven for 8-10 minutes, or until the edges of the cookies are slightly browned. Remove from oven and let cool slightly on cooling racks.