Our office is losing a terrific and well-liked attorney on Friday and I baked these cookies as a fond send-off because I can't make it for the traditional send-off drinks on Friday night. I adapted this recipe from one I found on Epicurious. I hope he likes them.
Chocolate Chip Cookies
2 cups all-purpose flour
1 cup light wheat flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
10 oz semisweet chocolate chips (or to taste)
3/4 cup chopped walnuts (optional)
Put oven rack in middle position and preheat oven to 375°F. Lightly grease cookie pan. Whisk together flour, baking soda, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips. Scoop heaping tablespoon of batter for each cookie, arranging mounds an inch or so apart, on 2 baking sheets. Flatten mounds using moistened palm of your hand. Bake, 1 sheet at a time, until golden for 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.