Nothing says summer like having the extra time to bake your kids their most delicious treat.
My go-to recipe was inspired by the Fannie Farmer Cookbook from way back, but transformed into something new in Food to Live By: The Earthbound Farm Organic Cookbook.
The cookies are healthy and delicious and no one would know that we substituted whole wheat flour. The key to a great cookie is leaving the butter and the eggs to get to room temperature – truly room temperature.
I doubled the batch and put the rest of it wrapped tightly in plastic wrap in the freezer for later on in the summer so the kids can help themselves to homemade cookies.
Put some vanilla ice cream in between and make ice cream sandwiches. A perfect treat for Father’s Day too.
Recipe – Makes about 30 Cookies
8 tablespoons (1 stick) unsalted butter, softened
½ cup firmly packed dark brown sugar
½ cup granulated sugar
1 large egg
¾ teaspoon pure vanilla extract
1 cup plus 2 tablespoons whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
- Position a rack in the center of the oven and preheat the oven to 375°F.
- Place the butter, brown sugar, and granulated sugar in a medium-size mixing bowl. Beat with an electric mixer at medium speed until smooth, 2 to 3 minutes. Add the egg and vanilla and beat until combined, about 1 minute.
- Whisk together the flower, baking soda, and salt in a small bowl.
- With the mixer on low speed, slowly add the flour mixture to the butter mixture and beat until the dough is smooth. Using a spoon or rubber spatula, stir in the chocolate chips and nuts.
- Drop heaping teaspoonsful of the dough onto ungreased baking sheets, arranging them 2 inches apart.
- Bake the cookies until they are very fragrant and golden brown, 9 to 13 minutes.
- Place the baking sheets on a wire rack to cool for 3 minutes. Then, using a spatula, remove the cookies from the baking sheet and place them directly on the rack to finish cooling. The cookies can be stored for up to 1 month or frozen for up to 3 months.