Chocolate Chip Flying Saucers

Name: Chocolate Chip Flying Saucers
Yield: 4 servings
Ingredients: 1 2 sticks unsalted butter, at room temperature; 1 1 cup granulated sugar; 1 1 cup (packed) dark brown sugar; 1 2 large eggs; 1 1 teaspoon vanilla extract; 1 3/4 teaspoon fine salt; 1 1/2 teaspoon baking soda; 1 1 cup unbleached all-purpose flour; 1 2/3 cup white whole-wheat flour; 1 1 cup semisweet chocolate chips

From the kitchen of Carly

Buttery cookies with dark brown sugar depth and semisweet chocolate chips that spread into crispy, lacy discs. The whole-wheat flour adds subtle nuttiness without heaviness. Bake two sheets at once for maximum efficiency.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 sticks unsalted butter, at room temperature
11 cup granulated sugar
11 cup (packed) dark brown sugar
12 large eggs
11 teaspoon vanilla extract
13/4 teaspoon fine salt
11/2 teaspoon baking soda
11 cup unbleached all-purpose flour
12/3 cup white whole-wheat flour
11 cup semisweet chocolate chips

Instructions

Arrange the oven racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 large baking sheets with parchment paper or silicone sheets.
In the bowl of an electric mixer, cream the butter and sugars, beating at medium-high speed until fluffy, about 5 minutes. Add the eggs, vanilla, salt and baking soda and beat at medium speed just until the eggs are incorporated, 1 to 2 minutes. Add the flours and mix at low speed just until blended, scraping down the bowl as necessary. Stir in the chocolate chips.
Drop 6 heaping tablespoons of dough on each cookie sheet, spacing the tablespoons of dough evenly apart. Bake for 7 minutes, switch and rotate the pans and bake 5 to 7 minutes more, until the cookies are evenly golden. Let the cookies cool on the pans for a minute or two and then transfer with a spatula to racks to cool completely. Repeat with the remaining dough.