Chocolate Chip Cookies

Eileen

I have perfected Grandma’s chocolate chip cookie recipe. And I have made them healthier in the process — does life get any better than that?

The key is whole wheat pastry flour — regular whole wheat flour is too heavy and tastes, well, healthy. And who wants a healthy tasting cookie? But the pastry flour has more of the properties of “regular” flour and adds just this awesome extra flavor. I also use egg beaters, but real sugar and real butter. It’s a delicate balance.

So today I offer you the world’s best chocolate chip cookies.

1 1/4 c. whole wheat pastry flour

1/2 t. baking soda

1/2 c. sugar

1/4 c. brown sugar

1 egg (or 1/4 c. egg beaters)

1 t. vanilla extract

1/2 c. butter

1/2 bag of chips

1/2 c. nuts (optional)

Mix butter, sugars, egg and vanilla. Add flour, baking soda. Fold in chips and nuts. Bake 10-12 minutes or until golden at 375.

PS. Whole wheat pastry flour is available at Whole Foods (in Texas also at Central Market). I imagine Trader Joes might have it, and maybe even Wegman’s (in their organic section?)