Whole Wheat Chocolate Chip Cookies and Sea Salt

After a successful first week back at work after a vacation, I think we all deserve some cookies.  I actually made these to bring into the office as a thank you for covering for me while I was out.  I love the bite-sized cookies for a quick sweet snack.  The whole wheat flour is heartier and more filling, so each bite feels even more satisfying.
The cookie dough comes together quickly, and you don't even need to bring the butter to room temperature first.  Do you really need another reason to go make these right now?!
Stacks of warm cookies are all I want in my life.  And these are delicious.  Melty chocolate, nutty whole wheat, and an extra bit of sea salt to bring out the flavors.  Classic chocolate chip cookies, with a few upgrades.
Sometimes life is simple when you have warm cookies.
Whole Wheat Chocolate Chip Cookies
makes about 48 small cookies

1 cup butter (2 sticks), cut into cubes if still cold
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sea salt
1 cup dark chocolate, chopped or chips

Preheat the oven to 350 degrees, and prepare lined baking sheets.

Combine the butter and sugars in a stand mixer for at least 2 minutes, until fluffy.  Add each egg one at a time until combined, then add the vanilla.

In a separate bowl, combine the flour, baking soda, baking powder, and sea salt.  Add to the wet ingredients and mix until just combined (no more streaks of flour).  Add the chopped chocolate or chips and stir by hand.

Drop 1" balls of cookie dough onto a baking sheet, and cook for about 10 minutes.  Let cool on the baking sheet for a few minutes, then remove.  Eat immediately!!  Keep stored in a tupperware container for up to a week, or freeze for up to 6 months (like they'd last that long).

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