Chocolate Chip Flying Saucers




These flat, chewy, half whole-wheat cookies are for the chocolate chip purist:
no nuts, no frills—pure bliss. They will fly out of the kitchen mysteriously.
Use a 1-ounce (2- tablespoon-capacity)  ice-cream scoop for easy mea suring.

Ingredients


2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1 cup (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4  teaspoon fi ne salt
1/2  teaspoon baking soda
1 cup unbleached  all-purpose fl our
2/3  cup white whole-wheat fl our
1 cup semisweet chocolate chips

Directions

1. Arrange the oven racks in the upper and lower thirds of the oven and pre-
heat to 375°F. Line 2 large baking sheets with parchment paper or silicone
sheets.
2. In the bowl of an electric mixer, cream the butter and sugars, beating at
medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt,
and baking soda and beat at medium speed just until the eggs are incorpo-
rated, 1 to 2 minutes. Add the flours and mix at low speed just until blended,
scraping down the bowl as necessary. Stir in the chocolate chips.
3. Drop 6 heaping tablespoons of dough on each cookie sheet, spacing the
tablespoons of dough evenly apart. Bake for 7 minutes, switch and rotate the
pans, and bake 5 to 7 minutes more, until the cookies are evenly golden. Let
the cookies cool on the pans for a minute or two and then transfer with a
spatula to racks to cool completely. Repeat with the remaining dough.

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