Ingredients
2/3 cup King Arthur whole wheat flour
2/3 cup King Arthur all purpose flour
2/3 cup King Arthur bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
pinch ground cinnamon
3/4 cup brown sugar
3/4 cup granulated sugar
2 sticks unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla paste
2 cups mini chocolate chips
1/2 cup toasted walnuts, optional
Instructions
In a medium bowl whisk together dry ingredients until fully incorporated, set aside.
In the bowl of a stand mixer cream butter and sugars until light and fluffy.
Scrape down the side of the mixer and beat in the eggs and vanilla paste for 2-3 minutes.
Gradually add dry ingredients to butter and beat until just combined.
Fold chocolate and nuts (if using) into mixture. Transfer cookie dough into airtight container and refrigerate for 2 hours (up to overnight).
Preheat oven to 350 degrees and line cookie sheet with parchment paper.
Scoop dough in tablespoons (I prefer using a #60 disher/scoop) and bake for 10-12 minutes.
Cookies should be crisp at the edge and soft in the middle.
Notes
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