Place the cubed butter in the bowl of your mixer fitted with a paddle or dough beaters. Mix on medium speed for 30 seconds, until the butter begins to smooth out a bit. Add the sugar and brown sugar before beating on medium speed until the mixture is completely smooth, approximately 2-4 minutes.
Add the eggs and vanilla extract to the bowl and beat on low for a 10-20 seconds, just until combined. The batter may break up a bit, but don’t worry. It will come together when the dry ingredients are worked into the mix. Scrape down the bowl and beaters if necessary to gather the batter together before continuing.
In a small bowl, combine the flours, salt, baking powder, baking soda, and chocolate chips. Stir to mix the dry ingredients.
Add the dry ingredients in one addition to the mixer bowl. Mix on low speed until the dry ingredients have completely integrated into the dough. This should only take 30-60 seconds depending on the strength of your mixer. Take great care not to overmix the dough as it will encourage the dough to become tough.
Transfer the dough to a covered container for storage in the refrigerator. Allow the dough to chill for at least 24 hours.
I often make a batch of dough and keep it in the refrigerator, baking a single evening’s cookies each night. Portioned balls of dough can also be frozen on a small tray and then transferred to a freezer bag for long term storage. Frozen dough can be baked straight from the freezer by simply adding a few minutes to the baking time.
When you are ready to bake cookies, preheat the oven to 350 degrees Fahrenheit and position the oven racks to the top and bottom third of your oven. Line two baking sheets with parchment or a Silpat style reusable baking liner.
Create balls of dough by using two heaping Tablespoons of the chilled dough and rolling into a ball. Place six balls on each baking sheet, spacing evenly to prevent the cookies from touching as they bake. Bake for 13-14 minutes, until the cookies have browned slightly. Rotating the baking sheets halfway through the baking time will help to ensure that the cookies are evenly baked.
Remove the cookies from the oven, allowing them to cool for 5-10 minutes to set up. As with any cookie, these are even more delicious when eaten while still warm with a cup of coffee or cold glass of milk.
Notes
Baked cookies can be stored in an airtight container at room temperature for several days. Dough can be refrigerated for one week and frozen for several months.Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe is delicious when made with one of our nut free favorites: Vermont Nut Free Chocolates baking chips. You can learn all about them at www.vermontnutfree.com.