Life at the Chicken Coop

Taking a Spin on a Classic Favorite

Everything about making cookies is pure fun (except the grabbing hands and spilled flour and the mess, of course). I finally bit the bullet and let go of my overly-protective-of-my-kitchen complex for one afternoon a couple days ago. I let the munchkins help with every phase of the process, from measuring and adding ingredients to eating the finished product. We got adventurous and tried using whole wheat pastry flour instead of all-purpose. I liked the nutty texture it added. Incidentally, I've made chocolate chip cookies so many times that I haven't used a recipe to make them since college (those midnight cookie-making batches were what helped me gain that "freshman fifteen"!)

Chocolate Chip Cookies

1 cup butter, softened

3/4 cup white sugar

3/4 cup brown sugar

1 teaspoon pure vanilla extract

2 eggs (I use Eggbeaters)

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups whole wheat pastry flour

2 cups semi-sweet chocolate chips

In a large mixing bowl, cream the butter and sugars until fluffy. Then add the eggs and vanilla and beat until smooth and creamy. Add the soda, salt and flour and mix until combined. With the mixer on slow, beat in the chocolate chips until incorporated. Using a cookie scoop (or two spoons), scoop the dough into balls onto a baking sheet and bake at 350 for 10-12 minutes, depending on how soft or hard you like them. Eat while sitting on the counter wearing your dance leotard and don't worry about getting chocolate on your face. It's much more fun that way.