preheat oven to 400

*Before you make these cookies let me give some pointers.  If you make this recipe and decide you don’t care for the whole grain flour, omit it.  Use All purpose flour in it’s place.  If you find that they are more buttery that you like, add an extra 1/4 cup of flour the next time.

1 cup butter, at room temperature
1 1/4 cups packed dark brown sugar
1/2 cup white sugar
2 eggs
1 TBLSP. pure vanilla extract
1 cup whole grain flour (I found this on the shelf at Longos)  you can also use whole wheat.
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. corn starch (this helps to keep the cookies soft in the middle but is not essential)
pinch of salt
2 cups chocolate (my new favourite is Valrhona bittersweet but semi sweet chocolate chips will work well. Bulk barn has many different types of chocolate, including bittersweet)

in bowl of mixer, blend butter and sugars until creamed. approximately two minutes
add eggs, one at a time and mix for a few seconds
add vanilla and blend

in a separate bowl, stir flours, baking soda, salt and corn starch.

add dry ingredients to butter and sugar, all at once, along with chocolate
blend until combined but do not over mix.

drop by Tablespoon onto parchment lined cookie sheet. These cookies will spread. I recommend doing six at a time, evenly spaced on a cookie sheet until you see how they bake.

bake for seven minutes or until cookies are golden around the edges. The center will look slightly underdone but will continue to cook after removing from the oven.