2 1/2 cups all purpose flour
1 cup whole wheat flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons margarine, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 (12 oz) bag semisweet chocolate chips
Heat oven to 325. Whisk the flour, baking soda and salt together in a large bowl and set aside.
Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, about 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer to low speed and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
Working with 1/4 cup of dough at a time, roll the dough into balls and lay on parchment paper (I didn't have any and just sprayed sheets with Pam) lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, about 17 to 20 minutes.
Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
1/2 teaspoon salt
16 tablespoons margarine, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 (12 oz) bag semisweet chocolate chips
Heat oven to 325. Whisk the flour, baking soda and salt together in a large bowl and set aside.
Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, about 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer to low speed and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
Working with 1/4 cup of dough at a time, roll the dough into balls and lay on parchment paper (I didn't have any and just sprayed sheets with Pam) lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, about 17 to 20 minutes.
Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
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