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Chocolate Chip Cookies

2 1/4 cups bleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 large eggs
1 tsp. vanilla
3/4 tsp. salt
14 Tbsp butter (2 sticks minus 2 Tbs.), cut into chunks
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 Tbsp flavorless oil, such as vegetable or canola
1 1/2 cups chocolate chips or 8 ounces good-quality bittersweet or
semisweet chocolate cut into 1/4-inch chunks, about 1 1/2 cup
1 cup each chocolate chunks or chips and 1 cup toasted nuts (pecans,
walnuts, unsalted peanuts or macadamias)

Mix flour, baking powder and baking soda in a medium bowl; set
aside. Mix eggs, vanilla and salt in a small bowl; set aside.
Microwave butter on high power until just melted but not hot, 30
to 45 seconds; set aside. Mix brown and granulated sugars in a
large bowl. Add butter and oil; stir until smooth. Add egg mixture
and stir until smooth and creamy. Add dry ingredients and stir
until smooth. Stir in chocolate and optional nuts. Using a 1
1/2-ounce (3 Tbs.) ice cream scoop, spoon 16 dough balls onto a
pan that will fit in your freezer. Freeze until dough is hard,
about 30 minutes.

Meanwhile, adjust oven rack to upper middle position and heat oven
to 400 degrees. Working in half batches, place 8 frozen dough balls
onto a parchment-lined cookie sheet. Bake until set, but not brown,
8 to 10 minutes. Reduce oven temperature to 350 degrees. Continue
to bake until cookies are golden-brown around the edges and lightly
brown on the top, about 10 minutes longer. Let cookies cool on
cookie sheet. Repeat, preheating oven to 400 degrees again before
baking second batch.

Cookies can be stored in an airtight container up to 5 days.


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