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Salted Whole Wheat Chocolate Chip Cookies
Food & Drink
1/2 cup butter, softened to room temperature
3/4 cup + 2 Tablespoons cane sugar
2 teaspoons vanilla extract
1 1/2 cup white whole wheat flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips or chunks
sea salt flakes
Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
Use a large cookie scoop (about 2 to 2.5 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is completely chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Remove from the oven, and immediately sprinkle the cookies with a few pinches of sea salt. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.