Whole Wheat Chocolate Chip Cookies

Prepare the Oven and Baking Sheets:

• Place two racks in the upper and lower thirds of the oven, then preheat to 350°F (175°C).
• Line two baking sheets with parchment paper.

Mix the Dry Ingredients:

• Sift the dry ingredients (whole wheat flour, baking soda, and salt) into a large bowl. Discard any bits left in the sifter and return any fine ingredients back into the bowl.

Cream the Butter and Sugars:

• In a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, and granulated sugar on low speed until well combined, about 2 minutes.
• Scrape down the sides of the bowl with a spatula.

Incorporate the Eggs and Vanilla:

• Add the eggs one at a time, mixing until fully incorporated after each addition.
• Mix in the vanilla extract.

Combine Wet and Dry Ingredients:

• Gradually add the sifted dry ingredients to the wet mixture and mix on low speed until just combined, about 30 seconds.
• Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.

Add the Chocolate Chips:

• Add the chocolate chips and mix on low speed until evenly distributed.
• Use a spatula to scrape down the sides and bottom of the bowl, then transfer the dough to a work surface. Use your hands to fully incorporate all ingredients.

Shape and Bake the Cookies:

• Scoop dough into mounds about 3 tablespoons each and place on the prepared baking sheets, spacing them 3 inches apart (around 6 cookies per sheet).
• Bake for 16-20 minutes, rotating the baking sheets halfway through, until the cookies are evenly browned.

Cool and Serve:

• Transfer the cookies (still on the parchment paper) to a cooling rack.
• Sprinkle a pinch of sea salt over the warm cookies for an extra touch of flavor.

Storage:

• Repeat the process with the remaining dough.
• These cookies are best eaten warm or on the same day. They store beautifully in the freezer, either as dough or baked cookies. To reheat, microwave for 20-30 seconds.