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Author Notes: Out of the dozens of chocolate chip cookie recipes I've made over the years, this is my favorite and a huge crowd pleaser. It's very adaptable, holds up well in high altitude, and pairs exceptionally well with your favorite cup of black coffee or tall glass of milk. This recipe is adapted from Love From the Oven's "Levain Bakery Inspired Chocolate Chip Walnut Cookie" —Catie Stroup
Makes 36 cookies
- 2 sticks of unsalted butter (chilled)
- 1/2 cup cane sugar
- 1 cup dark brown sugar (organic preferably)
- 2 eggs (chilled)
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all purpose flour (maybe less, maybe more)
- 2 teaspoons cornstarch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons sea salt
- 2 cups dark chocolate chips
- Preheat oven to 375 degrees F
- In a large mixing bowl, slice chilled butter into 1 inch sections
- Add all 3 sugars and combine until light and fluffy
- Add eggs one at a time until fully combined and pause mixer
- In a separate large bowl, combine flours, corn starch, baking soda, baking powder, and salt
- Slowly add dry ingredient mix to wet ingredients at 1/3 increments until just combined (if you notice the batter becoming too dry, you may not need to add the rest of the flour mixture)
- Once the dough is combined, add 2 cups of dark chocolate chips to the mixture with a spatula
- Roll dough by hand into 1 inch/ice cream scoop balls and place onto baking sheet lined with parchment paper
- Bake for approximately 8 - 10 minutes; watch closely so you don't burn. At high-altitude, I need just 10 minutes for the cookies to set up and still be a little soft in the middle when I pull them out.