Joy to the Food

0 Preheat the oven to 350 degrees. Line a baking tray with parchment paper. Melt the [wprm-ingredient text="½ C unsalted butter" uid="1"] for 40 seconds. 
1 In a large bowl, use a hand mixer to mix the melted butter, [wprm-ingredient text="½ C granulated sugar" uid="2"], [wprm-ingredient text="1/4 C coconut sugar" uid="3"], [wprm-ingredient text="1 large egg" uid="4"], [wprm-ingredient text="¼ teaspoon salt" uid="5"], and [wprm-ingredient text="½ teaspoon baking soda" uid="6"] until a smooth paste forms. This should take about 30 seconds to a minute.
2 Add in the [wprm-ingredient text="½ C all-purpose flour" uid="7"], [wprm-ingredient text="¾ c whole wheat" uid="8"], and [wprm-ingredient text="8 tbsp hemp seeds" uid="10"] and mix (with hand mixer) until the dough is fully hydrated. I like to add the flour in 1/4 cup increments so I can add the last 1/4 cup slowly. You might not end up using the entire last 1/4 cup of flour if your batter is already the texture of wet playdough. See the video for what I mean!
3 Stir in the [wprm-ingredient text="6 oz chocolate chunks" uid="9"] or chocolate chips of choice.
4 Scoop out 12 even balls (heaping full 1.5 cookie scoop) and place on the prepared trays. Be sure to use every last bit of the dough! Bake for 10-11 minutes or until the edges are just set and they are golden brown, but the center is still very soft.
6 Remove from the oven and do the cookie scoot, if desired.The cookie scoot means using a round cookie cutter to gently shape cookies into a round shape while they're still hot. Place the cutter over and around the hot cookies and move it in a circular motion to shape them. Then, take the baking tray and drop it on the counter from a height of about 6" above the counter. This will create that perfect wrinkled look in the cookies!
5 Let the cookies cool for 10 minutes before digging in. Then enjoy!