1 ½ sticks unsalted butter
½ cup light brown sugar
½ cup granulated sugar
1 egg
¼ teaspoon vanilla
1 cup whole wheat flour *
½ teaspoon coarse salt
½ teaspoon baking soda
1 cup semisweet chocolate chips
*NOTE: As a friend pointed out to me, if using all-purpose flour, you may need to use more than a cup. I would try between 1 1/8 and 1 1/3 cup.
Oven 375 F
1. Let butter and egg come to room temperature. Grease some cookie sheets!
2. Cream butter. Add sugars and beat on high until light in color and very fluffy (about 3 minutes in my stand mixer). Beat in egg and vanilla.
3. In separate bowl, whisk flour, salt, and baking soda. Add to wet ingredients gradually, scraping down sides. Beat only until incorporated–do not over mix. Stir in chocolate chips.
4. Drop ping-pong- to plum-sized dough balls onto cookie sheet, leaving ample space between each blob. They will spread substantially. Cook 11-14 minutes until edges are browned and middles are barely set.
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