Isabel's Chocolate Chip Cookies

• 2 sticks unsalted butter, softened
• 2/3 c. light brown sugar, packed
• 1 c. granulated sugar
• 2 large eggs, room temperature
• 2 tsp. vanilla
• 1 c. whole wheat flour
• 1 c. all-purpose flour
• 3/4 tsp. baking soda
• 2 tsp. kosher salt
• 2 tsp. instant espresso powder
• 1 1/2 c. semisweet chocolate chips or chunks
• 1 c. coarsely chopped walnuts or pecans, toasted

Cream the butter until very fluffy, then cream it a little more.  Add the sugars and beat well, scraping down the sides of the bowl.

Beat in the eggs, on e at a time.  Beat in the vanilla.

Whisk together the flours, baking soda, salt, and espresso powder.  Add the flour mixture to the butter mixture in three installments, beating well each time.  Stir in the chocolate and nuts.  If you are patient and have the time, refrigerate overnight.

When you are ready to bake, preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

Scoop tablespoons of dough onto the cookie sheets, 2 inches apart.  Bake for 11 to 13 minutes until the cookies are firm and lightly colored. Coool on a rack and store in a cookie time for up to one week.

Yield: about 3 dozen.

VERDICT:  I really tried to follow the recipe exactly, because I was promised the best chocolate chip cookies ever, but these still came out super flat.  They have good flavor, but are not structurally sound.  I stand by my position that chocolate chip cookies should only be purchased, not made.  Toss.