These are rather good.
Chocolate Chocolate Chip Cookies
2 1/4 cups white whole wheat flour (King Arthur Flour), less 4 tbs
4 tbs cornstarch
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 salt
2 sticks unsalted butter
1/2 cup sugar
1 cup dark brown sugar
2 large eggs (room temp)
1 tsp vanilla extract
3 Tbs double-dutch dark cocoa powder (King Arthur Flour)
10 ozs coarsely chopped chocolate (3 bars of Lindt 70% cocoa)
1 cup pecans, chopped
1 cup raisins, chopped, optional
1. Preheat oven to 375°. Sift flour, cornstarch, baking soda, baking powder, and salt three times. Reserve.
2. In the bowl of a standing mixer, cream the butter and sugars with the paddle attachment until well blended and light. Add the eggs one at a time, mixing until each is fully absorbed into the batter. Add the extracts until incorporated. Add the cocoa and stir until just blended. Add all of the flour and stir on low until it is mostly absorbed. Add all of the chocolate, nuts and raisins and stir on low until just blended.
3. Dough can be baked immediately or wrapped in plastic wrap and chilled in the refrigerator for up to 5 days. Put 1 tablespoonful of dough 1-inch apart on a parchment-lined sheet tray and bake for 10-12 minutes until cookies are just set and cooked through. Let cool for at least 5 minutes before eating.
Yields about 4 dozen