Whole Wheat Chocolate Chip Cookies

Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper and set them aside.

Sift the dry ingredients (flour through salt) into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

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

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

Scoop mounds of dough (about 3 tablespoons in size) onto the baking sheet, leaving 3 inches between them. This will be about 6 to a sheet.

Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly brown. Remove pans from oven. Transfer the cookies, still on the parchment, to the counter to cool. If you like you can give them a quick sprinkling with a pinch of sea salt.

Repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They also keep beautifully in the freezer by either freezing the scoops of raw dough or the cookies once they’re baked and cooled. Then only 20-30 seconds in the microwave is all you need to warm one up from the freezer.