Ingredients

• Dry mix:
• 3 cups whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• Wet mix:
• 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1 cup dark brown sugar
• 1 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces

Directions

1. Place 2 racks in upper and lower thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment. You can butter the sheets instead, but parchment is useful here because the large chunks of chocolate can stick to the pan.

2. Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.

3. Add butter and sugars to bowl of a standing mixer fitted with a paddle attachment. With mixer on low speed, mix until butter and sugars are just blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low speed until flour is barely combined, about 30 seconds. Scrape down sides and bottom of bowl.

4. Add chocolate all at once to batter. Mix on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottoms of bowl, then scrape batter onto a work surface and use your hands to fully incorporate all ingredients.

5. Scoop mounds of dough about 3 Tbsp. in size onto baking sheet, leaving 3 inches between them, or about 6 to a sheet.

6. Bake cookies for 16 to 20 minutes, rotating sheets halfway through, until cookies are evenly dark brown. Transfer cookies, still on parchment, to counter to cool and repeat with remaining dough. These cookies are best eaten warm from oven or later that same day. They will keep in an airtight container for up to 3 days.

7. recipe

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