What you'll need

1 cup butter, softened

2/3 cup cane sugar

2/3 cup packed brown sugar

1/2 teaspoon fine sea salt or kosher salt

1 egg

1 teaspoon vanilla

2 cups Immaculate Baking Co.™ sprouted whole wheat flour

1 teaspoon baking soda

1 package (10 oz) 60% cacao bittersweet chocolate chips

60 min prep time
90 mins total time
36 servings
  1. 1

    Heat oven to 350°F.

    Step 1
  2. 2

    In large bowl, beat softened butter, sugars and salt with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla until well blended.

  3. 3

    Add flour and baking soda; beat on low speed just until blended. Stir in chocolate chips.

    Step 3
  4. 4

    Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.

    Step 4
  5. 5

    Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.


Like nuts in your chocolate chip cookies? Stir in 1 cup of either chopped walnuts or pecans.

Make it your way! Use milk or semisweet chocolate chips, or try a mixture of different chocolate chips.