- 1 1/2 c. softened butter
- 1/2 c. oil (I use olive)
- 1 1/2 c. white sugar
- 1 1/2 c. sucanat
Add one at a time:
- 5 eggs
- 1 T. vanilla
- 1 t. lemon extract
- 3 c wheat flour
- 1 c white flour
- 1 t. salt
- 2 T. baking soda
- 1 package semi-sweet chocolate chips.
- 1 c. chopped almonds, pecans or walnuts (optional)
Add slowly, kneading in until dough is more stiff (like bread dough) and the chips just begin to fall out as you knead:
- 2-3 c. white or wheat flour
Shape into balls and flatten slightly to form disks.
Bake at 350. Golf-ball sized balls about 10 minutes. Quarter sized balls about 8 minutes.
Remove from oven before they begin to brown and allow to cool 5 minutes on the sheet.
Cool completely before storing.
I don't recommend doubling unless you have a large capacity mixer.