This morning, the desire to make cookies suddenly overcame me. So this afternoon I found a reliable-looking recipe, gathered my ingredients, and made these delicious cookies.
I knew I wanted to make the original recipe a little more healthy. Thus I replaced half of the AP flour with whole wheat and used Demerara sugar instead of granulated. The large crystals from the Demerara sugar give the cookies a pleasing crunch.
We had used up the last of our pure vanilla extract, so I was forced to use *horrors!* imitation. Yes, that’s a bottle of pure vanilla in the picture. I just couldn’t bring myself to take a picture of GV imitation vanilla extract.
Then, after all of the cookies were done baking, our order of vanilla arrived.
They are still excellent cookies, if I do say so myself. Mom thinks they’re a little on the sweet side, and I agree with her. Maybe next time I’ll use only 1½ cups of sugar instead of 2.
And maybe next time I’ll use a full tablespoon of Madagascar Bourbon vanilla extract.
:: Chocolate Chip Cookies ::
Adapted from Allrecipes
- 1 cup butter, softened
- 2 cups Demerara sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1½ cups Whole Wheat Pastry Flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon sea salt
- 2 cups semisweet chocolate chips
- 1 cup toasted chopped nuts (pecans or walnuts are good choices)
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter and Demerara sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
- Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
- Remove from oven. Allow to cool for a few minutes on pan. Transfer to cooling racks to cool completely. Store in airtight containers at room temperature or in the freezer for longer storage.