Learn Desserts

Now, I’m not saying these are the best chocolate chip cookies in the world…but they are the best chocolate chip cookies I have ever baked up!

When I first met my husband, in February of 1984, one of the first things he told me about himself was that he was looking for a girl who could make really good chocolate chip cookies.  So, to impress the man of my dreams, I set out to create the best chocolate chip cookies in the world!  I have since learned that what ever originally attracted your mate to you, will keep them attracted to you.  I guess this may be so, because to this day, I think he just likes me for my chocolate chip cookies!  Hee-Hee!

Now, the following is honest to goodness way I make my cookies.  No apologies.  If you want an average chocolate chip cookie, then just follow an everyday chocolate chip cookie recipe.  If you want the best chocolate chip cookies then you have to go the extra mile to get the best.

I like to incorporate whole grains into my dessert recipes any time I can, because it incorporates fiber into our diet and provides an added texture you just do not find in refined flour.  I invested in a Whisper Mill to grind up wheat berries I by at my local health food store.  I buy my berries in a 25 lb. bag and put them into freezer bags and freeze all but one of the bags.  I keep ground wheat in the Whisper Mill canister for my daily baking needs.

Another healthy secret I have is that I use Rumford Baking Powder because it is aluminum free.   Aluminum is supposedly bad for our health.  So, I try to cook without it.  Rumford Baking Powder is readily available at your local health food markets and sometimes regular grocery stores.

Here is what you will need:

2 1/4 cups freshly ground wheat berries (or you can substitute with half all purpose flour and half whole wheat flour)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon sea salt (I prefer a sea salt with the minerals in it)

1 cup (2 sticks) of real unsalted butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar (light)

1 teaspoon pure vanilla extract

1/2 teaspoon vanilla paste (optional)

2 large farm fresh eggs or organic eggs

1 1/2 cups Ghirardelli Semi-Sweet Chocolate Chips

1 cup chopped pecans

1/4 cup old fashioned oatmeal (optional)

First, preheat your oven to 375 degrees Fahrenheit.  Have ready 2 ungreased cookie sheets.  I prefer baking my cookies with stoneware for even baking.

Now, combine dry ingredients together by sifting flour, baking soda, baking powder, and sea salt into a mixing bowl; set aside.

Using an electric mixer on high speed, cream the butter until light and fluffy.  Add the granulated sugar and brown sugar until well incorporated.  Add the eggs and vanilla flavorings and mix until blended.

Now you are ready to add your flour mixture.  I like to use a wooden spoon or spatula to for this step.  Add the oatmeal (if desired) and the Ghirardelli Semi-Sweet Chocolate Chips and pecans.  Just stir until blended.

I use a medium stainless steel scoop to scoop up some dough and gently using my hands, I mold dough into balls and place each one onto the cookie sheet.  Leave at least 1 1/2 inches between rounded dough balls.

You are now ready to bake the cookies until golden brown.  It takes somewhere between 8 to 10 minutes depending on what type of cookie sheets you are using.  Just keep an eye on them after 8 minutes of baking.  Take them out when they begin to brown.  Let cool on wire racks before transferring them to serving plates.

Don’t forget your glass of milk!