Perfect Chocolate Chip Cookies

I make chocolate chip cookies pretty frequently, experimenting with nuts and whole grain flours.  Tonight I just wanted something sweet, so I quickly threw together a batch - and produced the best chocolate chip cookies I've ever made.  They're light and crisp but still chewy.

I think it was the coconut flour....or maybe the butter and coconut oil were warmer and softer than the last time I tried this combination.  In any case, I'll be trying another batch soon, to make sure I can recreate it.

4 oz. salted butter, softened4 oz. virgin coconut oil, room temperature

3/4 c. dark brown sugar

3/4 c. granulated sugar

2 eggs

1 1/2 tsp double-strength vanilla

1 tsp salt

1 tsp baking soda

25 grams golden flaxseed meal

50 grams coconut flour

50 grams sorghum flour

50 grams teff flour

150 grams 40/60 All Purpose Flour Blend

12 oz. semi-sweet chocolate chips

1 c. walnuts, toasted (optional)

Cream together butter, coconut oil, and sugars.  Beat in eggs and vanilla.  Scrape down bowl.  Add the dry ingredients and stir on low speed until combined.  Scrape down the bowl, and stir in chocolate chips and nuts.

Scoop onto parchment paper lined baking sheet and bake for 11 minutes at 350F, using the convection setting if you have it.