“Raisin cookies that look like chocolate chip cookies are the main reason I have trust issues.”  Unknown Author

Salted Dark Chocolate Chip Cookies

10 oz. unsalted butter, softened
13 oz. light brown sugar {2 packed cups}
2 eggs
16 oz. whole wheat pastry flour {3 ½ cups + 1 tbsp flour}
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
16 oz. dark chocolate chips or chopped dark chocolate {I use Ghirardelli 60% Cacao Bittersweet Chips}
2 cups broken walnuts

Cream the butter & sugar together until light & creamy.  Add eggs & mix until well combined.

Whisk flour, baking powder & baking soda together.

Stir butter mixture into flour just until combined.

Stir in chocolate chips & nuts.  Cover & refrigerate at least 15” but no longer than 72 hours.  The dough is difficult to work with when it is cold, so I like to make the balls while it’s soft, and then refrigerate it.

Line 2 cookie sheets with parchment & preheat oven to 350 degrees.

Place 1 ½ oz {about golf ball size} balls of dough onto the prepared cookie sheet, allowing room for them to spread.  Sprinkle liberally with Maldon salt flakes.  {I sprinkle the cookie sheet with salt before putting the dough balls on it.}

I start checking for doneness at 10” and usually bake them about 14”. I declare them done when the outside edges are set & the center is still moist; this will give you a cookie that is crispy on the edge & soft in the middle, just the way I like it. When baking on 2 trays, reverse cookie sheets’ positions halfway through baking. Cool cookies on the tray.

Makes about 24 cookies

Some people like their cookies with milk, but I’ll have mine with a nice cup of tea.

Take a look at that big flake of French salt!

I hope you’ll bake a batch of these cookies for the chocolate chip cookie lovers  you know; they will love you for it.  And I’m sure you won’t mind either!