The cookie monster strikes again

What is a girl to do when it is cold, snowy, windy, and has a sick husband?  Well rule number one is to stay away from the sicky, but next up is to bake.  I am still in a mood for chocolate chip cookies and I have a grand recipe for you from the new cookbook.  I also whipped up some bread.  The cookies came  about because the bread was not nearly as therapeutic as I had hoped.  I will post about that soon but...

Tada, here are the cookies!

Whole Wheat Chocolate Chip Cookies
Shortened from Good to the Grain
By Kim Boyce
Awesome cookbook you must go BUY!

Ingredients:
3 C whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
8 oz cold unsalted butter
1 C dark brown sugar
2 eggs
2 tsp vanilla
8 oz bittersweet chocolate, roughly chopped

1. Preheat over to 350 degrees.

2. Sift dry ingredients into large bowl.

3.  Add butter and sugars to standing mixer bowl.  Mix with paddle attachment until blended.  Scrape down the sizes and then add eggs one at a time.  Add vanilla.  Scrape down the bowl again.
 

4.  Add flour mixture to bowl.  Turn on low and combined, about 30 seconds.  Scrape down bowl.

5.  Add chocolate pieces and mix on low until evenly combined..

6.  Scoop cookie dough into balls about 3 Tbsp in size.  Leave about 3 inches apart on cookie sheet, about 6 cookies per cookie sheet pan.

7.  Bake about 16-20 minutes in the middle of the oven.  Transfer to rank to cool.

Cookies are best eaten warm from the oven or day of baking.  They will stay up to 3 days in airtight container.  It took a mighty effort to not eat the six cookies I baked off right away.  These are seriously the best cookies I have eaten in a long time.  I ate one today though - 3 days out and it was super delicious still.