|1 cup soft butter||1 ½ cups whole wheat flour|
|1 cup brown sugar, packed||¾ cup unbleached all-purpose flour|
|1/3 cup granulated sugar||½ tsp. baking soda|
|1 tsp. vanilla||½ tsp. baking powder|
|2 eggs||¼ tsp. salt|
|10 oz. chocolate chips|
Preheat oven to 375ᵒF. In large mixing bowl, cream butter, sugars, vanilla, and eggs. Beat until fluffy.
In smaller bowl combine flours, soda, baking powder, and salt. Whisk or stir until thoroughly mixed.
Add half the dry ingredients to the wet ingredients and mix until no dry remain. Add the other half of the dry ingredients and mix until no more dry can be seen. Add the chocolate chips and mix thoroughly.
Use a cookie scoop that holds 4 tsp., or drop by rounded tablespoonfuls, 2 inches apart, onto ungreased baking sheet. Bake on oven rack placed in center of oven, for about 12 minutes. Remove immediately to cooling rack.
Your butter should be soft, but NOT melted. Melted butter will make your cookies spread out too much and not rise well as they bake.
What Aunt Maude called a #50 cookie scoop is called a medium scoop now. It holds about 4 tsp. of dough. You can test the size of your cookie scoop by filling it with water, one tsp. at a time.
Aunt Maude used a whole wheat flour made from hard white wheat. It is not a pastry flour, though. A lot of whole wheat comes from hard red wheat, which will produce a slightly different texture.