Kickass Chocolate Chip Cookies

This is a recipe I adapted from the Magnolia Bakery cookbook. (Best old-fashioned baking cookbook ever, by the way.)

I changed a few things (like adding wheat flour and dark chocolate chips to give it more texture and complexity) but everytime I've made these people really like them. This is my favorite recipe for CCC's, mainly because they balance the sweet with a hint of saltiness (from the salt, duh, and the baking soda.)

Not-So-Sweet Dark Chocolate Chip Cookies

½ cup of whole wheat flour
1 cup of all-purpose flour
1 1/3 sticks of butter (about 10 1/3 tablespoons)
1 large egg at room temperature
½ cup of dark brown sugar, tightly packed
½ cup of white sugar (or ¼ cup of Splenda baking blend)
½ cup (heaping) dark chocolate chips
1 tsp salt
1 ½ tsp baking soda
1 tsp of vanilla extract

Preheat oven to 350. In bowl, combine flours, salt, and baking soda. Set aside. With a mixer (stand or hand) cream together butter and sugars for approximately 3 minutes. Add vanilla and egg and mix well. Add flour mixture and beat well until thoroughly mixed, but do not overbeat. Finally, stir in the chocolate chips.

Drop by teaspoonful onto ungreased airbake cookie sheet and bake for 10-12 minutes, or until just turning lightly golden brown. Take out of oven and let them rest on the sheet for 1 minute, then remove to a cooling rack. Makes 2-3 dozen small cookies.

I'll try to get a picture of these up here at some point, but for now, just trust me on these!