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Photo:Jason Donnelly
Jason Donnelly
Active Time:20 minsTotal Time:2 hrsServings:35Jump to Nutrition Facts
Active Time:20 minsTotal Time:2 hrsServings:35
Active Time:20 mins
Active Time:
20 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:35
Servings:
35
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsall-purpose flour1cupwhole-wheat flourorspelt flour1teaspoonbaking soda½teaspoonsalt¾cupunsalted butter (1 1/2 sticks), at room temperature¾cuppacked light brown sugar½cupgranulated sugar2large eggs2teaspoonsvanilla extract1cupdark chocolate chips (60-70% cacao)
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsall-purpose flour
1cupwhole-wheat flourorspelt flour
1teaspoonbaking soda
½teaspoonsalt
¾cupunsalted butter (1 1/2 sticks), at room temperature
¾cuppacked light brown sugar
½cupgranulated sugar
2large eggs
2teaspoonsvanilla extract
1cupdark chocolate chips (60-70% cacao)
DirectionsWhisk all-purpose flour, whole-wheat flour (or spelt flour), baking soda and salt together in a medium bowl until combined.Jason DonnellyBeat butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until combined, 2 to 3 minutes. With the mixer on low speed, add eggs, 1 at a time, beating until just incorporated after each addition, 30 seconds to 1 minute. Add vanilla; beat on low speed until just incorporated, about 30 seconds. Add the flour mixture; beat on low speed until combined, 30 seconds to 1 minute. Add chocolate chips; beat on low speed until evenly distributed, about 30 seconds.Jason DonnellyUsing a 1 1/2-inch cookie scoop (about 1 1/2 Tbsp. per cookie), portion the dough in a single layer on a parchment-paper-lined large rimmed baking sheet. Cover with plastic wrap; refrigerate for at least 1 hour and up to 48 hours.Jason DonnellyPreheat oven to 350°F. Line 2 additional large rimmed baking sheets with parchment paper. Remove the cookies from the refrigerator and arrange them about 2 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until golden brown and just set in the center, 8 to 10 minutes. Let cool on the pan for 5 minutes. Transfer to wire racks; serve immediately, or let cool completely, about 10 minutes. Repeat with the remaining sheet of cookies.Jason DonnellyTo make aheadRefrigerate dough (Steps 1-3) in an airtight container for up to 2 days.EquipmentParchment paperOriginally appeared: EatingWell.com, January 2023
Directions
Whisk all-purpose flour, whole-wheat flour (or spelt flour), baking soda and salt together in a medium bowl until combined.Jason DonnellyBeat butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until combined, 2 to 3 minutes. With the mixer on low speed, add eggs, 1 at a time, beating until just incorporated after each addition, 30 seconds to 1 minute. Add vanilla; beat on low speed until just incorporated, about 30 seconds. Add the flour mixture; beat on low speed until combined, 30 seconds to 1 minute. Add chocolate chips; beat on low speed until evenly distributed, about 30 seconds.Jason DonnellyUsing a 1 1/2-inch cookie scoop (about 1 1/2 Tbsp. per cookie), portion the dough in a single layer on a parchment-paper-lined large rimmed baking sheet. Cover with plastic wrap; refrigerate for at least 1 hour and up to 48 hours.Jason DonnellyPreheat oven to 350°F. Line 2 additional large rimmed baking sheets with parchment paper. Remove the cookies from the refrigerator and arrange them about 2 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until golden brown and just set in the center, 8 to 10 minutes. Let cool on the pan for 5 minutes. Transfer to wire racks; serve immediately, or let cool completely, about 10 minutes. Repeat with the remaining sheet of cookies.Jason DonnellyTo make aheadRefrigerate dough (Steps 1-3) in an airtight container for up to 2 days.EquipmentParchment paper
Whisk all-purpose flour, whole-wheat flour (or spelt flour), baking soda and salt together in a medium bowl until combined.
Beat butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until combined, 2 to 3 minutes. With the mixer on low speed, add eggs, 1 at a time, beating until just incorporated after each addition, 30 seconds to 1 minute. Add vanilla; beat on low speed until just incorporated, about 30 seconds. Add the flour mixture; beat on low speed until combined, 30 seconds to 1 minute. Add chocolate chips; beat on low speed until evenly distributed, about 30 seconds.
Using a 1 1/2-inch cookie scoop (about 1 1/2 Tbsp. per cookie), portion the dough in a single layer on a parchment-paper-lined large rimmed baking sheet. Cover with plastic wrap; refrigerate for at least 1 hour and up to 48 hours.
Preheat oven to 350°F. Line 2 additional large rimmed baking sheets with parchment paper. Remove the cookies from the refrigerator and arrange them about 2 inches apart on the prepared baking sheets. Bake, 1 sheet at a time, until golden brown and just set in the center, 8 to 10 minutes. Let cool on the pan for 5 minutes. Transfer to wire racks; serve immediately, or let cool completely, about 10 minutes. Repeat with the remaining sheet of cookies.
To make ahead
Refrigerate dough (Steps 1-3) in an airtight container for up to 2 days.
Equipment
Parchment paper
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)159Calories8gFat21gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
