The other day my kids were calling for cookies, so I thought this would be a good opportunity to add another post to my on-going Cookbook Project. I don’t need to invent the wheel when it comes to classic chocolate chip cookies, and I have about 7 dozen books with as many variations – I chose Martha Stewart’s because they work and because her book Cookies is my go-to whenever the children start chanting; it has just about every cookie you can think of and in my experience the recipes are all solid.
This recipe works – plain and simple. I find the final result a tad sweet, but then those that know me know that I don’t have a sweet tooth. Also, when it comes to regular flour – as in non-GF – we use Stillmeadow Farm’s Heritage Red Wheat pretty exclusively here at home. It’s a much heavier flour, but gorgeous in its flavour and texture, and free from the harmful effects that most overly processed and genetically modified flours produce: it’s also grown here in Metchosin which makes this locavore pretty happy. Thus the cookies we made were a bit heavier than they would be otherwise, but for my money, they’re better too.
As we’re a family of food allergies (sigh…), I’m adding in my adjustments which include: the change in wheat flour to the heritage variety; replacing the butter with our house rendered lard (for GG as she can’t have dairy); using the amazing Enjoy Life Semi-Sweet Chocolate Chips (guaranteed nut, soy, dairy and shellfish free); as well as a decrease in the original sugar quantity, changing the sugar to our preferred coconut sugar, and an increase in vanilla to compensate for the lesser sweetening.
- 2.25cups heritage red wheat flour
- .5tsp baking soda
- 1cup unsalted butter or lard, room temperature
- 1cup coconut sugar
- 1tsp. coarse sea salt
- 1Tbsp. real vanilla
- 2large eggs
- 2cups Enjoy Life chocolate chips