Today I'm going to share my very own, completely made up by me, original recipe chocolate chip cookies. (If this is also your recipe, well then great minds think alike because I swear I came up with this on my own in my mothers kitchen)
I will update with pictures later if I can find my camera before the cookies are eaten.
Last September I was visiting family in Colorado. I had flown out with just the boys, since my husband couldn't get the time off work. Our stay was extend by several days due to the unfortunate timing of a case of the chickenpox, leaving the boys and I stranded at my parents house while they took off for a vacation they had planned months ago to coincide with my leaving for home. So there I was with two sick kids, my mothers gorgeous kitchen at my complete disposal, and absolutely nothing to do. I decided it was a perfect time to make cookies. I got out the chocolate chips, read through the recipe on the back, and started gathering ingredients. Peering into the fridge, I encountered only a single lonely stick of butter. The recipe of course calls for two. What to do? I suppose I could have just made a half a batch of cookies, but honestly, at the time it never even crossed my mind. So I racked my brain and scoured the kitchen for something to replace that missing stick of butter. No, oil didn't cross my mind either. However, my mom had about 5 bricks of cream cheese in the fridge, and I thought that would do the trick. The one other major modification to your typical chocolate chip recipe is that this one does not contain eggs. The reason for this is twofold. First, as I was baking and simultaneously tending to two sick kiddos, I forgot to add them in. The cookies came out great, and upon subsequent experiments I decided I liked the egg-free version better anyway. Second, the cookies are now bowl-licking safe for munchkins, and no salmonella risk to worry about. Since I'm sure very few of you really care how the recipe came about, thank you for bearing with me thus far and without further ado, the recipe:
Preheat oven to 350*
Using your stand mixer, cream together:
1/2 C (1 stick) butter
1 (8oz) brick of cream cheese
3/4 C granulated sugar
3/4 C packed brown sugar
1 tsp vanilla
In a small bowl, combine:
2 1/4 C flour
1 tsp baking soda
1 tsp salt
Slowly add dry mixture to butter/sugar mixture, beating well after each addition. Stir in 1 C chocolate chips. Place by rounded spoonful onto ungreased cookie sheets. Bake for 9 minutes. Cool on wire rack. Try not to eat them all at once.
My first attempts were with regular white flour and normal sugar, and they were delicious. I have since made the recipe substituting 100% whole wheat flour and Sucanat (unrefined sugar) for part or all of the flour and sugar in the recipe with terrific results. This most recent batch was all whole wheat flour and all Sucanat. My kids are used to eating whole wheat, so they didn't even notice, but I bet you could sub up to half of the flour with WW without the munchkins noticing at all.