- 1 cup + 2 tbsp whole wheat pastry flour (see notes)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, soften
- 6 tbsp sugar
- 6 tbsp light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Prep: preheat the oven to 350°. Grease or line a baking sheet with a silicone mat.
Whisk Flour: in a medium bowl whisk together the flour, baking soda and salt. Set aside.
Mix: in a large bowl with a handheld blender or in a stand mixer with a paddle attachment, cream together the butter and sugar until combined.
Add Ingredients: add in the egg and vanilla extract.
Cream: starting on low and increasing your speed to high, cream together the ingredients until soft and fluffy, 1-2 minutes.
Add Ingredients: add in the flour mixture and gently blend together on low.
Add Chocolate Chips: Add in the chocolate chips and stir with a wooden spoon or spatula by hand.
Spoon onto Baking Sheet: using a cookie scoop or 2 spoons, scoop 1 tablespoon of cookie dough onto the baking sheet, leaving several inches between the dough.
Bake: place the baking sheet into the oven and bake for 8-10 minutes and until just golden brown. Take the baking sheet out of the oven and let the cookies continue to cook for 2-5 more minutes. If your cookies are too fluffy, simply take the hot baking sheet and drop it onto your stovetop or counter from 5-6 inches high. Do this 2-3 times and you will see your cookies flatten.
Eat: Let cool and serve.
Age: 1 year and up
Storage: you can store these in an air-tight container on the counter for up to 5 days. You can also freeze the cookie dough balls in the freezer for up to 2 months. I recommend that you roll or scoop the dough before you freeze it so you can easily pop out the number of cookies you want to bake and then place on a baking sheet before baking as directed above.
Note on Flour: I used whole wheat pastry flour for these cookies as the taste and texture is very similar to all-purpose flour. You can also use traditional whole wheat flour but your cookies will be thicker with a deeper taste. You can also use all-purpose flour, white wheat flour or a one-for-one gluten-free flour.
Note on Chocolate Chips: I usually use a mixture of semi-sweet and dark chocolate chips, but you can use whichever type you prefer - there are no wrong answers here! Semi-sweet, milk chocolate, white, dark chocolate, etc.
Dish-Saving Tip: you can definitely skip the step on whisking the flours in a separate bowl. I usually add in the flour after step 5 and then sprinkle the baking soda and salt (not just dump them into a pile) over the top of the flour before mixing.
Calories: 77kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 55mg, Potassium: 25mg, Fiber: 1g, Sugar: 6g, Vitamin A: 129IU, Calcium: 6mg, Iron: 1mg