Ingredients:

  • 1.75 cups (210g) White Whole Wheat Flour
  • 0.5 tsp Baking Soda
  • 0.5 tsp Sea Salt
  • 0.5 cup (113g) Grass-fed Unsalted Butter, softened
  • 0.5 cup (100g) Coconut Sugar or Dark Brown Sugar
  • 1 large Egg, room temperature
  • 1.5 tsp Pure Vanilla Extract
  • 1 cup (170g) 70% Dark Chocolate Chips

Instructions:

  1. Creaming for Aeration: Beat the softened butter and coconut sugar together in a stand mixer on medium-high speed for 3-4 minutes until the texture is pale and slightly fluffy.
  2. Incorporating Emulsifiers: Add the egg and vanilla extract. Continue mixing until the batter achieves a glossy consistency and forms thick ribbons.
  3. Folding Dry Components: Gently stir in the white whole wheat flour, baking soda, sea salt, and dark chocolate chips. Mix only until the last streak of flour disappears to prevent overdeveloping gluten.
  4. Cold-Cure Phase: Scoop the dough into rounded tablespoons and place on a tray. Cover and refrigerate for at least 12 hours to hydrate the flour and concentrate flavors.
  5. Baking: Preheat oven to 350°F (175°C). Space the chilled dough balls on lined baking sheets and bake for 10 minutes or until edges are mahogany-colored and centers are set.