Whole-Wheat Chocolate Chip Cookies

First of all, don't think this is some sort of health food post, ok? The whole-wheat adds some serious nutty, complex flavor that beats any tollhouse version. I'm on a "Good to the Grain" kick and this recipe called to me; I love taking old classics and baking them up with a bit of a modern twist. These cookies are big, thick, chewy on the edges, soft in the middle. Use good dark chocolate chips or bittersweet chocolate chunks for these lovelies.
Chocolate Chip Cookies
by Kim Boyce

dry mix:
3 cups whole-wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt

wet mix:
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cups dark brown sugar
1 cups sugar
2 eggs
2 tsp pure vanilla extract

8 ounces bittersweet chocolate, roughly chopped into 1/4 and 1/2 inch pieces

1. Place two racks in the upper and lower thirds of the oven and preheat to 350 F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
2. Sift the dry ingredient into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
3. Add butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour in barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
4. Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
5. Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
6. Bake the cookies for 16-20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough. These cookies are best eaten warm from the oven or later the same day. They'll keep in an airtight container for 3 days.