Preheat the oven to 350~. In a large mixing bowl, cream the butter, sugars, eggs, and vanilla. Sift together the flours, salt, baking powder, and baking soda. Combine the wet and dry ingredients. Stir in chocolate chips. With your fingers, place golf-ball-size dough portions 2" apart on an ungreased cookie sheet. Bake for 9 minutes, or until edges are light brown. Note: Do not exceed baking time even if they look underbaked.
Finished product should be soft in the middle and crunchy around the edges. Variations: Substitute milk chocolate for the semisweet and/or add 1-1/2 cups of chopped walnuts or macadamia nuts to the recipe before baking. For the best cookie, don't substitute margarine for the butter.
SOURCE: Todd Wilburs Top Secret Recipes
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|Serving Size: 1 Cookie (84g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 117 (36%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 86.8mg||27 %|
|Sodium 86.6mg||3 %|
|Potassium 129.2mg||3 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 49.2g|
|Protein 4g||6 %|
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Calories per serving: 321
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