(adapted from: http://www.lovefromtheoven.com/2011/02/15/double-chocolate-chip-cookies-inspired-by-levain-bakery/)
· 1 cup (2 sticks) room temp, unsalted butter
· 1 cup sugar
· ¼ cup dark brown sugar
· 2 large eggs
· 2 tsp. vanilla
· ½ cup dark cocoa powder (Ghiradelli)
· 1¼ cups all-purpose flour
· 1 cup whole wheat flour
· ½ tsp. kosher salt
· 1 tsp. baking powder
· 2½ cups 60% cacao chocolate chips (Ghiradelli)
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of a stand mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla and cocoa powder until well blended.
Combine the flour, salt and baking powder, then slowly add to the mixing bowl on low speed just until incorporated. Fold in the chocolate chips with a spatula (or on slow with the mixer). The dough is very thick.
Divide the dough into 2 ounce pieces. Place on the prepared baking sheets, a few inches apart and flatten each cookie just slightly into a disc.
Bake 13-14 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
