Whole Wheat Chocolate Chip Cookies

From Good to the Grain, Kim Boyce.

Makes about 4 dozen cookies.

3 cups whole wheat flour (or white whole wheat flour)
1 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. kosher salt
2 sticks (8 oz.) unsalted butter, cut into ½-inch cubes
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. chocolate, roughly chopped into ¼-inch pieces, or chocolate chips

Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment.

Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.

Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl, and then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

Drop by large spoonfuls onto prepared baking sheets, one dozen cookies per sheet. Refrigerate remaining dough.

Bake for 11-14 minutes, until cookies just begin to turn a golden brown. Transfer cookies to a rack to cool. Repeat with remaining dough.