LoLo's Whole Wheat Chocolate Chip Cookies
(adapted from Cook's Illustrated Cookbook, Ultimate Chocolate Chip Cookies)
1 3/4 cups (8 3/4 oz) whole-wheat flour
1/2 tsp. baking soda
1 stick (4 oz/ 8 Tbsp.) butter
6 Tbsp. olive oil
3/4 cup packed (5 1/4 oz) brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 tsp. salt
2 tsp. vanilla extract
1 large egg plus 1 large yolk
1 1/4 cups (7 1/2 oz) chocolate chips
1. Set up your oven rack to the middle of the oven, and preheat to 275. Line 2 baking sheets with parchment paper or silicone mats. Whisk together flour and baking soda in a medium bowl, and set aside.
2. In a medium sized skillet, melt your stick of butter over medium-low heat. It will foam. Keep swirling and wait for the foam to subside, using your nose to watch for danger. You want the butter browned, but not burnt. When the foam goes down, your butter should be a nice chestnut color. Take it off the heat and mix in your olive oil. Dump your butter mixture into a large heatproof bowl.
3. To your large bowl, add brown sugar, granulated sugar, salt and vanilla. Whisk until totally incorporated. Add your egg and egg yolk, and whisk until the mixture is smooth and lump free. Set the mixture aside for 3 minutes, then whisk for 30 seconds. Repeat this process two more times until the mixture is thick, smooth and shiny. Use a rubber spatula to fold in your flour mixture just until combined, then add your chocolate chips. Make sure there are no streaks of flour. Roll your dough out into 2" (3 Tbsp.) balls and place 2" apart on your prepared cookie sheets.
4. Bake the cookies one sheet at a time 10-14 minutes, until the edges are just set but the centers are still puffy and soft. Underdone will give you a soft, chewy cookie. Cooking until set all the way through will give you a light, crisp cookie. Let the cookies rest on the pan for a minute after removing them from the oven, and then transfer the cookies to a wire rack to cool completely.