Perfectly Flat Chocolate Chip Cookies

Preheat oven to 350 degrees F.  Cream together:

1 stick butter, softened
1/4 cup canola oil
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla

Stir together:

1   1/2  cups whole wheat flour
1 cup white flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips (Sean likes mini, I like Ghirardelli 60%, kids like either)

Add dry ingredients to wet, mix ’til evenly combined.

Scoop dough onto ungreased baking sheet using a medium (1.5 Tablespoon) cookie scoop.  Bake for 9 minutes until just barely beginning to brown around the edges.  They will be puffy.  (If you use a 2 teaspoon scoop, bake 8 minutes.)  Let cool on cookie sheet for about 5 minutes before removing to wire rack.  They will become perfectly flat and chewy when cool.

Makes about 2-and-a-half dozen (using the 1.5 Tablespoon scoop).

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Published in: on May 15, 2010 at 4:27 pm  Leave a Comment  

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