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Chocolate Chip Cookies made with an Assortment of Chocolate--don't let lack a lack of chocolate chips stop you from making this cookies!

Chocolate Chip Cookies made with an Assortment of Chocolate

Course Dessert
Cuisine Cookies
Author TheSpicedLife

Ingredients

  • 3 cups (378 g) AP flour
  • 1 cup (130 g) whole wheat flour
  • 1¼ t baking soda
  • 1½ t baking powder
  • 1½ t coarse salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 1¼ cups (250 g) light brown sugar
  • 18 T (1 cup plus 2 T; 225 g) granulated sugar
  • 2 large eggs
  • 1 T natural vanilla extract
  • 18 oz (approx. 510 g) chocolate of your choice, chopped (or chocolate chips)
  • Coarse sea salt for sprinkling

Instructions

  1. Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3.  Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. 

  4. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chips and/or chunks. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).*

  5. When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.

  6. Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet (I baked a greater number per sheet for the party because I was trying to bake such a large number). I aim for 2 tablespoons of dough per cookie. Sprinkle the cookies with sea salt and bake until golden brown but still a little soft, about 11-13 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.

Recipe Notes

*I have made these cookies many, many times over the years and often my family insists I bake off some immediately. Truthfully even those cookies are great. Try to let the dough chill at least 45 minutes if possible but chances are people will love them even without a longer rest period. They will definitely last better (in an airtight container) though with a longer rest period.