yduJ's current Lower-in-saturated-fat Chocolate Chip Cookie recipe:

   1/3 cup softened lightly salted butter
       (2/3 stick, from refrigerator, microwave for 10 seconds)
   1/3 cup vegetable oil
   1.5 cup packed dark brown sugar
   1 tsp vanilla extract (optional)
   2 large eggs

Cream butter by beating in mixer for about 30 seconds on about setting
6.  Add sugar, beat well (another 15-30 seconds on about 6).  Add oil
and then eggs and vanilla, beat slowly until combined, then beat on
high briefly.  The oil will prevent it from becoming light and fluffy
like all-butter would do.

   1 cup white flour
   1/4 cup Ghirardelli ground chocolate
   1 tsp baking soda

Stir together in measuring cup.  Mix into wet, using setting 1 on mixer.

   1/3 cup unsweetened applesauce
   2 cups whole wheat pastry flour (sometimes need addl 1/4 cup)

On setting 1, alternate these until combined.

   Appx 1.5 C semisweet chocolate chips ("three handfuls")

Remove bowl from mixer, and stir in chocolate chips by hand.

Drop by teaspoonfuls, bake for 11-13 minutes at 375F.

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An earlier version of the lower fat cookies:

   1/2 cup softened lightly salted butter
       (one stick, from refrigerator, microwave for 12 seconds)
   1 cup packed dark brown sugar
   1 tsp real vanilla extract
   2 large eggs

Cream butter by beating in mixer for about 30 seconds on about setting
6.  Add sugar, beat well (another 15-30 seconds on about 6).  Add eggs
and vanilla, beat slowly until combined, then beat on high until light
and fluffy.

   1 cup white flour
   1/4 cup Ghirardelli ground chocolate
   1 tsp baking soda

Stir together in measuring cup.  Mix into wet, using setting 1 on mixer.

   1/2 cup non-fat greek yogurt (regular yogurt is OK)

Add to mixture (setting 1)

   2 cups whole wheat pastry flour

Add to mixture (setting 1).

   Appx 1.5 C semisweet chocolate chips ("three handfuls")

Remove bowl from mixer, and add chocolate chips.  Batter will be
stiff; use a sturdy spoon to mix.

Drop by teaspoonfuls, bake for 13-15 minutes at 375F.

There was a version after this one which had oil instead of butter and
applesauce instead of yogurt.  It was lower fat and no sat fat, but
the dough was "missing something" and that was the butter flavor.  So,
I invented the one on top.

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     yduJ's Chocolate Chip Cookies, the original high-fat version

	1 cup softened lightly salted butter
	1 cup packed dark brown sugar
	1/2 cup white sugar
	1 tsp real vanilla extract
	2 large eggs

    Cream butter.  Add sugars, beat well.  Add eggs and vanilla, beat
    slowly until combined, then beat on high until light and fluffy.

	1 1/2 cup white flour
	1 1/2 cup Arrowhead Mills whole wheat pastry flour
	1 tsp baking soda
	1/4 cup Ghirardelli ground chocolate

    Stir together these ingredients; add slowly to above wet ingredients.

	1 12 oz. package semisweet chocolate chips
	(Optional) 1 cup chopped walnuts or pecans

    Stir chocolate chips into batter.  Note: batter will be stiff,
    and care should be taken to use a sturdy enough spoon.

    Preheat oven to 350F.  Drop by heaping teaspoonfuls onto cookie
    sheets (I use the air insulated ones).  Bake for 15 minutes
    (top rack; bake lower rack for a few minutes longer while
    removing cookies from top).

    Makes approximately 3 to 3 1/2 dozen.

    Note on substitutions: changing the shortening to margarine will
    produce a significantly different texture and taste.  Using light
    brown sugar will also reduce the richness of the taste.  The
    recipe will still work, and the cookies will still be good.  If
    unsalted butter is used, add 1/2 tsp salt.