Chocolate Chip Cookies

I found this recipe from Stephanie's blog. These are my new favorite recipe. I especially love that I can use 2 cups of white wheat flour and can't even taste it! Plus, just look at them! Thick and so perfect.

CHOCOLATE CHIP COOKIES
2 1/2 sticks butter
1 1/4 c. dark brown sugar (you can use reg. brown sugar too)
1 c. granulated sugar
2 eggs
2 tsp. vanilla
2 c. white wheat flour (actually, remove about 2 tbsp from the 2 cups, because wheat flour absorbs more and you need to lessen the amount so the batter won't be too dry)

1 2/3 white flour
2 T. corn starch
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
Milk or semi-sweet chocolate chips
Sea salt to sprinkle, if using milk chocolate chips

In a large bowl, cream butter and sugar together. Beat in eggs and vanilla.

In a small bowl, add dry ingredients and combine. Slowly add dry ingredients to the butter/sugar mixture. Hand stir in chocolate chips. The dough is kinda stiff, so I actually just used my hands to mix the chocolate chips in. Cover with plastic wrap and chill the dough before baking. You can do this while oven is preheating or refrigerate longer for an even better taste.

Using a 1.5" scoop, or a spoon, place cookie balls onto an ungreased cookie sheet. If using milk chocolate chips, sprinkle cookie balls with sea salt prior to baking.

Bake at 350 degrees for about 10-12 minutes or until dough looks cooked, but in between the cracks of dough, it still looks a little gooey. That's good for making the cookie chewy when completely cooled.

Yield: 5 dozen cookies

*Tip! Use several baking sheets so that you can rotate and only place cookie dough on cooled sheets before baking. Placing dough on warm/hot sheets will make your dough spread too thin too fast and give you a flat and very crispy cookie.