Chocolate Chip Cookies

Dearest Isabella,

I have truly slaved over this recipe.  It is not perfect.  But it is the best I've got. You know, Chocolate Chip Cookies sound so simple, but they are like many things in life...taunting, teasing, elusive.   But they are worth persuing.  Persistance here, has paid off.

These cookies, at your dad's request, are loaded with chocolate.  I mean chocolate all over your brother's nose chocolatey.  They are chewy and crisp.  They are not too sweet, as I've experimented with the amount of sugar, and find that less is better.  I've included a good amount of salt, well, because I love salty and sweet.

Love,

M.

Mom's Chocolate Chip Cookies

4 T. unsalted butter
1 T. coconut oil
1 T. Palm Shortening
1 T. olive oil
1/3 cup sucanat
1/4 cup brown sugar
1 large egg
1 tsp. vanilla
3/4 cup all purpose flour
1/4 cup whole wheat flour
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.
1.  Beat butter, coconut oil, palm shortening, and olive oil with sugar until light and fluffy.  Add egg and blend thoroughly.  Add vanilla.

2.  In a small bowl, add both flours, baking soda, and kosher salt. Stir to combine. 

3.  Add flour mixture and chocolate chips to butter mixture.  Mix to combine.

4.  Use ice cream scoop to make cookies of similar size and uniform shape. Bake for 10-12 minutes.

5. Cool...or don't.