This recipe was created from a timeworn recipe for Chocolate Chip Cookies that I have been using for years. I wanted to know if coconut oil could improve chocolate chip cookies, so I made three batches: a) original recipe using all butter b) all coconut oil c) half butter / half coconut oil. From this series of bakes and two tastings later, I concluded that the best version of this recipe is made with 50% butter and 50% coconut oil, based on appearance, taste, and texture. This cookie spreads beautifully when baking, and has crispy edges and a wonderful flavor. The all-coconut-oil is good too, especially if you are looking for a dairy-free cookie, but it is a little thicker than either the all-butter original or the 50/50 version. Of course, the all-butter version has been the favorite for years and will still be the choice of many. YIELD: ABOUT 4 DOZEN COOKIES #40 Scoop (or 2 Tablespoons) - 30g (1 oz) Each