Multigrain Chocolate Chip Cookies

Ingredients

• 1½ cups all-purpose flour
• ⅓ cup whole wheat flour
• 1½ tsp. baking powder
• 1½ tsp. kosher salt
• ½ tsp. baking soda
• 8 oz. bittersweet chocolate, chopped
• 1 cup old-fashioned oats
• ⅔ cup raw pumpkin seeds (pepitas) and/or sunflower seeds
• ¾ cup polenta and/or quinoa
• 3 Tbsp. millet, poppy seeds, and/or flaxseed
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) dark brown sugar
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 2 tsp. molasses
• 1 large egg
• 4 large egg yolks
• 1½ tsp. vanilla extract

Steps

1. Whisk all-purpose flour, whole wheat flour, baking powder, salt, and baking soda in a medium bowl.
2. Mix chocolate, oats, pumpkin seeds, polenta, and millet in another medium bowl.
3. Cream butter, brown sugar, granulated sugar, powdered sugar, and molasses in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed, scraping down sides as needed, until mixture is the color of light mocha and very fluffy, 3–4 minutes.
4. Reduce mixer speed to medium. Add egg, then egg yolks one at a time, waiting for each to incorporate before adding the next. Beat in vanilla, then scrape down bowl again.
5. Reduce mixer speed to low and slowly beat in dry ingredients until just combined and no visible white flour remains. Fold in chocolate mixture with a spatula until well combined. Cover dough with plastic and chill at least 2 hours.
6. Place racks in upper and bottom thirds of oven; preheat to 350°. Line 2 rimmed baking sheets with parchment paper. Using a ¼-cup scoop or dry measuring cup, portion dough into ¼-cup balls (about 2.5 oz. each). Arrange evenly on prepared sheets.
7. Bake cookies, rotating pans once top to bottom and front to back, until golden brown on top and surface just begins to look matte, 14–18 minutes. Let cool slightly, then transfer to a wire rack and let cool completely. Repeat with remaining dough and fresh parchment.
8. Do Ahead: Cookie dough can be made 3 days ahead. Cover and chill.