Servings: 40 to 60

170 grams (1¼c) flour 170 grams (1¼c) flour
45 grams (⅓c) whole wheat flour 45 grams (⅓c) whole wheat flour
⅛ tsp cinnamon *opt ⅛ tsp cinnamon *opt
113 grams (1 stick) unsalted butter, cut into chunks at room temperature 113 grams (1 stick) unsalted butter, cut into chunks at room temperature
100 grams (½ c) sugar 100 grams (½ c) sugar
80 grams (⅓ c + 1 Tbs) packed light brown sugar 80 grams (⅓ c + 1 Tbs) packed light brown sugar
½ tsp fine sea salt ½ tsp fine sea salt
1 large egg, room temperature 1 large egg, room temperature
1 tsp. Vanilla 1 tsp. Vanilla
33 grams (¼ c) chocolate chips, any flavor 33 grams (¼ c) chocolate chips, any flavor

Whisk together both flours and cinnamon
Beat butter, sugars, and salt on medium (about 3 mins) until smooth, paddle attachment
Add egg and beat 1 min
Add vanilla
Turn off mixer, add dry ingredients all at once
Pulse mixer to begin blending
Mix in low until dough comes together and flour has disappeared
Wrap and refrigerate at least 2 hours, or up to 3 days.
Baking: subheading: Baking:
Preheat oven to 400
Line two baking sheet with parchment or mats
Scoop out a level teaspoon of dough
Roll into a ball
Push a chip into the center
Roll again
Place balls one inch apart on sheets
Bake one sheet at a time. 6 to 7 minutes, or until a pale golden brown
Prod gently, they will still be soft
Transfer sheet to rack and let rest 5 minutes.
Lift cookies onto a rack to cool.

Storing: cookies will keep about a week in a container at room temp. Wrapped airtight they will be good in freezer up to 2 months.  Storing: cookies will keep about a week in a container at room temp. Wrapped airtight they will be good in freezer up to 2 months.
Chip filled dough can be frozen on a sheet, then packed airtight and frozen. Let stand at room temp while oven preheats.  Chip filled dough can be frozen on a sheet, then packed airtight and frozen. Let stand at room temp while oven preheats.