Susan's Chocolate Chip Cookies

There are thousands, maybe millions, of chocolate chip cookie recipes in the world and nearly all worth eating. This one leans a little to the healthier side without evoking the seventies health-kick (say carob, see elders cringe).  Susan replaces half of the butter with canola oil and there is a cup of whole wheat pastry flour. Double vanilla improves the flavor.

As a dog, I never get to taste the chocolate chips but Susan says they are the secret.  Don't skimp - go for the good ones!

Hint: Because of the oil, this batter will be a little more moist than other recipes. Be sure to chill it before baking.

Susan's Chocolate Chip Cookies
In a large bowl, cream together:
1/2 cup butter, softened (one stick)
1/2 cup (scant) canola oil
3/4 cup brown sugar
3/4 cup white sugar

add and mix well:
2 tsp. vanilla
2 eggs

In a smal bowl, mix together dry ingredients:
1 1/2 cup white, all purpose flour
1 cup whole wheat pastry flour
1 tsp. baking soda (no lumps!)
1/2 tsp. salt

Mix together dry ingredients and wet ingredients in the large bowl. Stir in:
12 oz. Ghiradelli bittersweet chocolate chips 

Chill the batter.
Preheat oven 375-400 degrees (know your oven!)
Drop tablespoonfuls of batter on cookie sheets  -- leaving room to spread. Parchment paper is handy.
Bake 9-11 minutes until lightly golden and just past shiny.
Makes 3-5 dozen, depending on preferred size.