Active Time

　　15 minutes plus cooling

　　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 measuring.

　　

Ingredients

Makes about twenty 4-inch cookies

　　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 fine salt

　　1/2 teaspoon baking soda

　　1 cup unbleached all-purpose flour

　　2/3 cup white whole-wheat flour

　　1 cup semisweet chocolate chips

　　

Step 1

Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets.

　　

Step 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 incorporated, 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.

　　

Step 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.

　　

Nutrition Per Serving

Nutritional analysis per cookie: 243 calories

　　13g fat (8g saturated)

　　32g carbohydrates

　　1g fiber

　　3g protein

　　#### Nutritional analysis provided by Epicurious

　　Real Food For Healthy Kids reprinted with permission of William Morrow/An Imprint of HarperCollins Publishers.