Chocolate Chip Cookies with Less the Guilt recipe

Chocolate Chip Cookies with Less the Guilt recipe ©2008 Ingar Brunnett
1 3/4 cup whole wheat flour
1/2 cup unbleached flour
1 teasp. baking soda
1/2 teasp. Kosher salt
1 stick unsalted butter
½ cup good olive oil
½ cup maple sugar
*¾ cup light brown sugar*Substitute another ½ cup of white sugar if maple sugar is not available for now (I am still experimenting!)
2 teasp. vanilla extract
2 pasteurized eggs (if you like to nibble on the cookie dough)
2 cups Ghirardelli Chocolate Chips (60% Cacao Bittersweet chocolate – good stuff: this is the stuff that TRUFFLES can be made with!)
Set oven to 375 F.
In a small bowl, combine flour with baking soda and salt.In a large bowl, beat the butter, oil and sugar(s) at low speed until creamy. Then add the vanilla and eggs while mixing at a low speed until well combined. Slowly blend in dry mixture until the entire mixture becomes creamy. Stir in the chocolate chips. Use a tablespoon to drop heaping tablespoons of batter. Make sure they are at least 1 ½ inches apart as these cookies will spread when baking. Bake for 12 minutes until golden brown and enjoy the CHOCOLATE & CHEWY ABYSS....