Whole Wheat Dark Chocolate Chip Cookies

I have a confession:  I haven't made straight-up, all-American chocolate chip cookies in years.  Years.  Do you want to know why, peeps?  Because my sister is, basically, the patron saint of chocolate chip cookies.  Hers are the best, and I knew I could never live up to them.  Back in June she promised to send me some, but it's now nearly September (I just choked a little) and I have yet to receive those holiest of cookies, so I had to make my own.  And now I've decided that mine are better.  You're off the hook, sis - there's a new badass cookie-maker in town.

In a bowl combine:

1 c. all purpose flour
1 c. whole wheat flour
1/3 c. ground organic flax seeds
1 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. corn starch

Whisk them together and set them aside.  In another bowl (I used my stand mixer) combine:

3/4 c. brown sugar
3/4 c. white sugar
2 sticks of butter, softened

Then incorporate 2 eggs and 1 1/2 teaspoons of vanilla.  Add the flour mixture into the sugar mixture slowly (I did 1 cup at a time, or so), then stir in 2 cups of dark chocolate chips.

I used a medium scoop to portion the cookies out evenly, then baked them at 375 for ten minutes.

They were a huge hit with the F, and with me, and SO MUCH BETTER than my sister's (I haven't had hers recently . . . ahem . . . so this may be a biased opinion).  They were big, slightly crisp on the outside and chewy on the inside, and you'd never know they had flax seed in them.  This recipe is definitely a keeper.

And since I'm upgrading my cookies, I think I should upgrade my black bootie collection, as well:

Narciso Rodriguez via Barneys

My years-old BCBG booties just pale in comparison to these lovely things, and who doesn't love a gold side zipper?