Whole Wheat Dark Chocolate Chip Cookies Recipe

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugars.

Add eggs one at a time until well blended, then add vanilla.

In a separate bowl, combine whole wheat flour, all-purpose flour, baking soda, and salt. Mix to combine.

Gradually add the flour mixture to the batter. Mix and then stir in chocolate chunks.

Place dough in an airtight container and place in the refrigerator for at least one hour or overnight before baking.

Preheat oven to 375°F. Remove dough from the refrigerator and allow to thaw at room temperature for about 20 minutes.

Using a 30-gram ice cream scooper, scoop mounds of dough onto a baking sheet lined with parchment paper or a silicone mat. Space balls of dough 2 inches apart.

Bake for 9 to 12 minutes or until edges are slightly golden and centers are still slightly soft. Transfer to a wire rack and let cool for for about 5 minutes before serving. Store in an airtight container at room temperature for about 4 days.