Instructions: If you have a 3/4 cup measuring cup, its the only one youll need for this recipe. The sugars measure 3/4 cup each, the chocolate chip quantity is 1 1/2 cups (or 3/4 cup times 2), and the flour is 2 1/4 cups (or 3/4 cup times 3). I prefer Ghirardelli bittersweet chocolate bars, cut into small chunks, for these cookies, but 1 1/2 cups of chocolate chips can be used as well. When adding nuts, I usually reduce the chocolate from 1 1/2 cups to 1 cup. Toasted nuts taste great in these cookies. Bake the nuts in a 325-degree oven until fragrant, about 10 minutes. - Pam Anderson
2 1/4 cups bleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
3/4 teaspoon salt
14 tablespoons unsalted butter (1 3/4 sticks; see note)

3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 tablespoons flavorless vegetable oil (such as canola)

8 ounces good-quality bittersweet or semisweet chocolate bar, chopped into 1/4-
inch chunks (about 1 1/2 cups chopped), or 1 cup chocolate chunks and 1 cup toasted nuts (pecans, walnuts, macadamias, or unsalted peanuts; see note above)

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 (or in a saucepan over low heat); set aside.

Mix sugars in a large bowl. Add butter and oil. Stir until smooth. Add egg mixture; stir until smooth and creamy. Add dry ingredients; stir to form a smooth dough. Stir in chocolate and nuts (if using).

Using a 1 1/(2-ounce) (3 tablespoon) spring-action ice cream scoop, spoon 16 dough balls into a pan that would fit into your freezer. Dont worry if theyre too crowded; they pull apart when frozen. Freeze until dough is hard, about half an hour. Once balls are frozen, they can be stored in freezer bags for up to 3 months, and baked as desired.

Meanwhile, adjust oven rack to upper middle position and heat oven to 400 degrees. Line 2 cookie sheets with parchment paper. Working with half batches, place 8 frozen dough balls on cookie sheet. Dont press them down. Bake until set, but not brown, 8 to 10 minutes. Reduce oven temperature to 350. Continue to bake until cookies are golden brown around the edges and lightly brown on the top. That should take about 10 minutes longer. Let cookies cool completely on cookie sheet. Repeat with remaining dough balls (cookies can be stored in airtight tin or container for up to 5 days).

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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