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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


  • 3 cups (378 g) AP flour
  • 1 cup (130 g) whole wheat flour
  • t baking soda
  • t baking powder
  • t coarse salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 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


  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.