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1
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. WATCH: How to Cream Butter Properly Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
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2
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
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3
Add eggs, one at a time, mixing well after each addition.
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4
Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
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5
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
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6
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
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7
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
