Modified from the Nestle recipe.
- 1 1/2 c. freshly ground wheat flour
- 3/4 c. white flour
- 1 t. baking soda
- 1 t. salt
- 1 c. butter, softened
- 3/4 c. cane juice crystals or white sugar
- 3/4 c. sucanat
- 1 t. vanilla extract.
- 2 large eggs
- 2 c. (12 oz. package) Ghirardelli bittersweet or semi-sweet chocolate chips
- 1 c. chopped nuts
Preheat oven to 375
Beat butter, both kinds of sugar, and vanilla until creamy. add eggs, one at a time, beating well after each addition. Gradually sift and beat in a mixture of the flour, baking soda and salt. Stir in chips and nuts.
Drop by rounded tablespoon onto ungreased baking shets.
Bake 9-11 minutes, or until golden brown. Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.
Pan Cookie Variation:
Grease 15x10 in. jelly-roll pan. Prepare as above. Spread into pan and bake 20-25 minutes. Cool in pan.
Slice and Bake Variation:
Prepare dough as above. Divide in half and wrap in waxed paper. Refrigerate 1 hour or until firm enough to form into a log. Shape into 15" log wrapped in waxed paper. Refrigerate additonal 30 minutes or up to 1 week (or frozen up to 8 weeks) Preheat oven to 375. Cut into ½ " thick slices; place on ungreased baking sheets. Bake 8-10 minutes