Basic Chocolate Chip Cookies

Basic Chocolate Chip Cookies

I'm back!  As you may notice by looking at the dates of my posts, it's been almost three months since my last entry.  In other words, I basically took the summer off to spend a lot of quality time with my kids, my husband, my extended family, and friends.  I still spent a lot of time in my kitchen baking, cooking, trying out new recipes and perfecting old ones, but I chose to go to the beach, or the pool, or a neighbor's house afterwards instead of sitting at my computer organizing recipes and photos.  But now that my kids are back in school (6th and 2nd grade!), I don't have any great excuses as to why I am not writing up new and exciting recipes for the world to enjoy.

This is a very basic chocolate chip cookie recipe, with the healthy twist of using mostly whole wheat flour.  It is basically the same recipe you will find on the back of most bags of chocolate chips, but I felt that a food blog is not complete without the most standard American cookie recipe, and my family's favorite.  And since it is back to school time, what better way to send your kids off with a little love than a homemade chocolate chip cookie as a snack. 

I hope everyone reading this has a great school year, and I promise to keep posting new and exciting recipes that will be perfect for quick weeknight dinners, fun weekend get togethers and of course, school lunches.




Basic Chocolate Chip Cookies

Baking in the oven

1 1/2 C. organic whole wheat pastry flour
3/4 C. organic white flour
1 tsp. baking soda
1 tsp. salt
1 C. organic butter, softened
3/4 C. organic white sugar
3/4 C. organic dark brown sugar
1 tsp. pure vanilla extract
2 organic eggs
2 C. dark chocolate chips

In a medium sized bowl, sift together the flours, baking soda and salt. Set aside.  With a large electric mixer, cream together the butter, the white sugar, the brown sugar, and the vanilla until fully combined.  Add in the eggs, one at a time, followed by the flour mixture, scraping down the sides as needed.  Carefully blend in the chocolate chips.  Using a large tablespoon, roll out ball of dough about 1 - 1 1/2 inch balls and place on ungreased cookie sheets.  Bake at 375F for 9 to 11 minutes, depending on size. Let cool for a few minutes on the cookie sheets before removing. Store in an air tight container for a couple of days at room temperature, for up to a week in the refrigerator, or in the freezer for a couple of months.

hot from the oven

close up view