Chocolate Chip Cookies by accident

7/3/16 - These were made by accident, because I didn't have enough AP flour. It's just the Nestle Toll House recipe with half AP flour and half whole wheat flour: big hit, big - HUGE.

1/17/18 - With a string of snow days and faculty kids invading MBA (and having made the ridiculous pancakes Friday), I tweaked this further. It's not Nestle's anymore. The white whole wheat makes them nuttier, and I'm summoning the courage to try ALL white whole wheat flour and NO all-purpose flour. I've learned to cream the butter and sugar together for at least five minutes. The baking powder makes them rise a bit more (see the second pic vs the first), but I was scared to drop the baking soda entirely. And putting them into the oven cold at lower heat for longer lets the butter get crispy and burnt on the outside while the inside stays soft. (I learned that when I made them from leftover cookie dough in the freezer.)

1 cup all-purpose flour

1 1/4 white whole wheat flour

1 tsp baking powder

1/2 baking soda

1/2 tsp salt

1 cup salted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups chocolate chips

1 cup chopped nuts

~ Combine flour, baking soda and salt in small bowl.

~ Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. (I usually beat it for at least five minutes!)

~ Add eggs, one at a time, beating well after each addition.

~ Gradually beat in flour mixture still JUST combined.

~ Stir in morsels and nuts.

~ Drop by rounded tablespoon onto ungreased baking sheets.

~ Put baking sheets in refrigerator.

~ Preheat oven to 350 degrees F.

~ When oven is preheated, move baking sheets from fridge to oven.

~ Bake for 20 - 22 minutes - till they are brown in patches on the outside.

~ Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.