butter and sugar
In a large bowl mix together melted butter (at room temperature), packed light brown sugar and regular white sugar using an electric mixer. Mix for about 3 minutes on medium speed.
eggs and vanilla
Add the eggs and vanilla essence (or vanilla seeds) to the butter-sugar mixture. Mix until just combined, for a few seconds. Make sure not to overwork the mixture.
add the dry ingredients
Add all-purpose flour, whole wheat flour, baking powder, and salt. Mix until just combined, for a few seconds. Make sure not to overwork the mixture. Add the chocolate chips and stir until combined using a spatula.
Fill the ice cream scoop with dough, scrape the excess off by using the edge of the bowl, and just press and release onto a baking sheet lined with baking paper. You should get around 22 cookies. Place in the freezer for about 15 minutes or in a fridge for 30 minutes.
bake and serve
Lightly press each cookie dough onto your prepared large baking sheet. Make sure to leave enough space between each cookie, because they will spread. Place in preheated oven and bake for 9 - 11 minutes at 175 °C / 350 °F. It's super important not to overbake the cookies or they won't be as soft and gooey as they should be. Cool for 5 minutes before removing to wire racks to cool completely.TipIf you won't bake all the cookies at once, you can freeze the cookie dough for up to 60 days.