These are the most excellent chocolate chip cookies. Ever.
They don't flatten out like some others that I've made. They stay chewy and moist. The flavor is unsurpassed. They have just the right amount of add-ins for the perfect texture.
The original recipe came from Heidi Swanson, of the Super Natural cookbooks, and it was then modified by David Lebovitz, and that is where I adapted this recipe from. It called for two cups of chocolate chips, which is way too much, IMHO. I substituted 1 cup of nuts for 1 cup of chocolate chips, and it worked out beautifully. This recipe yields about 36 generously-sized cookies; it's not too many, believe me. These have been the subject of a few arguments between tasters, of the "who ate the last cookie!?" or "somebody ate the last one" type.
By far the best tasting batch was made with local eggs, pecans for the nuts, and a bar of 85% Cacao bittersweet chocolate chopped up as the chocolate chips.
These freeze very well. You might want to freeze some, actually; they go fast!
Favorite Chocolate Chip Cookies
2 1/2 CUPS FLOUR
1 CUP BUCKWHEAT FLOUR
1 TSP. BAKING POWDER
1 TSP. BAKING SODA
2 STICKS BUTTER, AT ROOM TEMPERATURE
2 CUPS LIGHT BROWN SUGAR
3 EGGS, AT ROOM TEMP
2 TSP. VANILLA EXTRACT
2 CUPS ROLLED OATS
1 CUP CHOCOLATE CHUNKS
1 CUP CHOPPED PECANS
Preheat oven to 375 F. Line two baking sheets with parchment paper.
Whisk together flours and baking powder & soda.
Beat butter until soft. Add sugar, beat to incorporate, until creamed.
Add eggs one at a time, beating well after adding each. Then add vanilla, stir to combine.
Add flour mixture in three batches, incorporating as you go.
With a spatula or wooden spoon, mix in oats, then chocolate chunks and nuts. The dough should be quite stiff.
Drop mounds of dough, about two tablespoonfulls at each, on baking sheets. Space about two-and-a-half-inches apart.
Bake for up to 13 minutes, until slightly golden on edges and barely set.
Tap the tops of cookies to flatten - this will keep them moist and chewy!