My love affair with baking started in 2011 when my college boyfriend and I broke up. I was living with my parents in rural Pennsylvania and working at a cafe. Aside from my 30 minute run after work and attending all of my little brother’s high school soccer games, I had a lot of free time on my hands.
Since then, out of the dozens of chocolate chip cookie recipes I’ve made over the years, this is still my favorite and a huge crowd pleaser. It’s super adaptable, holds up well in high altitude, and pairs exceptionally well with your favorite cup of black coffee or tall glass of milk.
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.