My favorite Chocolate Chip Cookie Recipe

I think we all have a favorite chocolate chip cookie recipe that we go to.  I know I do.  It started out being my friend Heidi's chocolate chip cookies.  I had been making them for a while with some changes and when I took her some one time she didn't even recognize them because I think I had made too many changes.  I loved her version and I love my version too so you can go with the original or you can try out mine which is adapted from her version.

The Ingredients:

2 cups of whole wheat flour
1 1/4 cups of all purpose white flour (you could use all white if you wanted)
1 c. sugar
1 c. brown sugar
2 eggs
2/3 c. butter (softened - NOT melted)
2/3 c. coconut oil, melted (you could use all butter instead but I highly recommend coconut oil)
1 t. vanilla
1 t. salt
1 t. baking soda
12 oz. semi-sweet chocolate chips


Preheat the oven 350 degrees.  Beat together butter and coconut oil with the sugars. Add eggs and vanilla and mix more (I use my Kitchenaid).  Add flour one cup at a time and mix together after each cup. Stir in chocolate chips.  This dough is thick and I actually have to stir the chocolate chips in by hand sometimes, but you may not have to.

*I use a large cookie scoop (because we like large cookies).  Place cookie dough balls on a cookie sheet.  I use a silocone mat and I highly recommend using them because I never have to use non-stick cooking spray.  Bake at 350 degrees for 8-13 minutes or until very lightly browned. Let cookies cool on pan 3 minutes before removing and placing on cooling rack.  It is always best to barely underbake cookies in the oven and let them sit on the pan to finish baking that way you have soft delicious cookies!

This recipe makes 4 dozen 2 1/2 inch cookies if using a smaller cookie scoop.

Also, I always double this recipe and freeze the extras.  You can either scoop them on a cookies sheet and flash freeze and once almost frozen, throw them in a Ziplock freezer bag.   OR you can do what I do which is easier, place some dough on plastic wrap and form a log and freeze it that way.  I like this better because when I slice it the cookies seem to spread out more evenly.

They're a hit