This cookie recipe is my all-time favorite!
1 cup Better for Bread flour, or all-purpose
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
chips and or dried berries of your choice
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. (I hand insert the chips; that way I can control the calorie count and it also allows me to use one bag of chips for two complete batches of cookies!) Chill overnight if possible, but at least 2 hours. Preheat the oven to 350 degrees F. Prepare 2-3 pieces of parchment paper. Roll balls of cookie dough (with chips) into 1/2″ balls and place onto the prepared cookie sheets. Cookies should be about 1-1.5″ inches apart. Slightly flatten with your hand. Bake for 7-10 minutes (depending on your oven) in the preheated oven. Slide parchment paper off baking sheet onto towel on table or counter for a few minutes before transferring to wire racks/plate to cool completely.
Place second set of cookies on parchment paper and place onto baking sheet and repeat.
Using parchment paper saves a bit of clean up time and energy and only uses 2-3 sheets of paper. Worth it!!
Honed over the years and submitted by ChefHumes.