Friday, January 18, 2013


1 cup all purpose flour
1 cup white whole-wheat flour
1 tsp baking soda
1 tsp salt
1 stick butter
4 tbsp canola oil
1 cup dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups 70% Bittersweet Chocolate, chunked
3/4 cup coarsely chopped pecans, toasted

Preheat oven to 350 degrees.
Line 2 large baking sheets with parchment paper.

Sift the two flours, baking soda, and salt into a medium bowl; set aside.

In the large bowl of a stand mixer, using the paddle attachment, cream the butter, canola oil, brown sugar, and granulated sugar together on medium speed for 2 minutes or until well blended.  Scrape down the sides of the bowl.

Beat the eggs and vanilla together in a small bowl.  Add to the butter mixture and blend together well; scrape down bowl.  Using low speed, add the flour mixture and beat just until well blended.  Scrape down the bowl and stir in the chocolate and pecans.

Drop the cookie dough by rounded tablespoons onto the baking sheets, placing cookies about 2-inches apart.  Bake at 350 degrees 12 to 13 minutes or until golden brown but center appears slightly not done.  DO NOT OVERBAKE!   Cool a couple of minutes on the cookie sheets then transfer to wire racks to cool completely.  It is okay for cookies to crinkle as they cool.

Cookies may be stored in airtight containers at room temperature for up to a week.

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