~Chewy Chocolate Chip Cookies~

Finally! A chocolate chip cookie that I love and can bake at the same time! My sister and brother make delicious cookies but for some reason, whenever I try to bake them, they don't turn out. Here is a chocolate chip cookie recipe that turned out amazing (and yes, passed the hubby test). Some people prefer their chocolate chip cookies to be hard, but I like mine soft and chewy--almost undercooked. A pet peeve of mine is when cookies are made with margarine. NOOOOO! They must be made with butter!! They taste differently, I promise. Butter is the way to go, and there is just no replacement. I made these tonight with mostly whole wheat flour and a little white flour (heehee the husband didn't know!) and you could not tell a difference. I am making the slow switch to all whole wheat in my home for everything I cook/bake because it is healthier. We'll see how long I can make it before Jeremy notices/complains.

I made half a recipe, and used an ice cream scooper to ensure all cookies are the same size. I like my cookies bigger. So a half recipe with bigger cookies made 9--perfect, so I won't eat too many!

Bake anywhere from 8-13 minutes. It really depends on your oven. Because I make my cookies a little bigger, they take a little longer to bake.

Golden on the outsides, soft n' gooey on the inside.

I am a firm believer in bittersweet or at least 60% cacao. That's the good stuff. I grew out of milk chocolate a while ago. Besides, bittersweet chocolate is actually a little healthier for you, too!

you'll need:

3/4 c. salted butter

3/4 c. packed brown sugar

1/4 c. granulated sugar, or agave

1 egg

2 tsp. vanilla extract (I use my homemade vanilla)

2 c. whole wheat flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. bittersweet chocolate chips

get busy:

Preheat the oven to 350. In a bowl, cream the butter with the sugars. Add egg and vanilla; mix. Add the rest of the ingredients. Plop whatever size cookies you want on to an ungreased cookie sheet. I highly recommend air-bake cookie sheets. It is nearly impossible to burn the bottom of your cookies with these amazing cookie sheets. I also recommend using an ice cream or cookie dough scooper to all the cookies come out the same size*. Bake for 8-13 minutes, depending on how big the cookies are; let cook for a few minutes before transferring them to a cooling rack. Enjoy!

*Christmas gift idea: make these cookies. Take a Pringles can and cover it with cute wrapping paper or scrapbook paper. Put your homemade cookies inside and it's a cutely wrapped gift for someone and a container to keep the cookies fresh!