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Chocolate Chip Cookies

1 1/2 cups (3 sticks) unsalted butter

1 cup granulated sugar

1 1/4 cups firmly packed dark brown sugar

2 eggs

1 T. vanilla

3 1/4 cups whole-wheat flour

1 tsp. baking soda

1 tsp. salt

2 12-ounce packages semisweet chocolate chips

Preheat the oven to 350 degrees. Position a rack in the center of the oven.

Grease or line two baking sheets with parchment paper and set aside. (see note)

In a large bowl of an electric mixer, beat together the butter, granulated and brown sugar until light and creamy. Beat in the eggs, one at a time, followed by the vanilla. Sift the whole-wheat flour, baking soda and salt into the butter mixture and beat until blended. Stir in the chocolate chips until well combined.

Drop the batter by rounded teaspoonfuls about 2 inches apart on a prepared baking sheet. Bake until the cookies have set, about 8 to 10 minutes. Watch the cookies closely and be sure not to overcook. Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely. Store in an airtight container.

Note: Not necessary to grease or line the pan with parchment. Think about it. Three sticks of butter? Amy's grandmother used to say "A cookie needing a greased pan isn't worth baking."

Makes 4 dozen cookies

This recipe and over 350 other recipes from back issues can be found at www.herald-journal.com/recipes. This section is also searchable by ingredients in recipes for ease in finding a recipe.

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