Whole wheat pastry flour is a great flour option for chocolate chip cookies. Most kids won't even be able to tell they are eating a whole wheat cookie 🍪 This recipe is simple but does require 30 minutes for the dough to chill.
1 cup butter, softened (2 sticks)
1/2 cup organic raw cane sugar (regular sugar can be substituted)
3/4 cup organic brown cane sugar (regular brown sugar can be substituted)
2 teaspoons pure vanilla extract
2 large eggs
2 1/4 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1-2 cups mini chocolate chips
Into a stand mixer or large bowl, add the softened butter and beat for two minutes, scraping sides as needed, until butter begins to turn a pale yellow. Add the sugars and vanilla extract. Beat for 5 minutes, stopping and scraping sides as needed. Add the eggs one at a time, beating them into the mixture until combined.
Add the flour, baking soda, baking powder, and salt into a medium bowl, and mix until combined. With the mixer on low, slowly add your dry ingredients half a cup at a time. Turn off the stand mixer or hand mixer and scrape down the sides; repeat until all dry ingredients are combined into the dough, and you cannot see any streaks of white.
Gently fold in mini chocolate chips until combined throughout the dough.
Cover the cookie dough and chill for 30 minutes.
Preheat the oven to 350˚ will the cookie dough chills.
Prepare your cookie sheet with parchment paper or a Silpat.
Bake cookies with at least two inches in between, about six cookies per sheet pan. These cookies will spread and puff up a little. I bake one to two sheet pans at a time.