I have already published my "I LOVE YOU" Chocolate Chip Cookie recipe. I found it while living in Japan and it's small amount worked great for my small oven. But, then I moved back to the US. And all my favorite recipes written on paper...were in a box...somewhere. And the computer was off so it was a pain to find THE recipe. So, I turned to...the back of the chocolate chip bag. How's that for creative? Oh, and I have a full sized oven. Now if I just had another cookie sheet, think how FAST I could make LOTS of cookies!!!
I think that cookies are my favorite food in all the world. Not bar cookies. Individually baked ones. And I love to share them with other people. While I lived in Japan, the "other people" often preferred a less sweet version of whatever I was making and I am no longer a "pack down the brown sugar" gal. I also cheated on butter, I see now. Oh well. But, the audience I bring my cookie offerings to lately are folks who like a little health in their food, but don't want to leave the taste at home. And, it was for them (AND ME) that I was making these cookies.
So, I started with the recipe on the back of the bag, substituted whole wheat flour and...flax seed meal. I read on a blog once about putting flax seed or flax seed meal in chocolate cookies. I was appalled. Why would anyone mess with the Queen of Cookies (aka: Chocolate Chip)? With FLAX SEED? But, as I mentioned, the consumers for this batch of cookies liked some health, so I threw in some.
I would just like to say that I-HAVE-NEVER-TASTED-SUCH-A-GOOD-AND-UN COMPROMISED-CHOCOLATE-CHIP-COOKIE in all my life! Yep. All of it! BTW, the basic recipe is ALSO found on the back of the soda box. Different name, but...same old recipe!
"Healthy" Chocolate Chip Cookies
Cream together:
1 cup butter - I would just like to say, to my friends in Japan, I am consuming enough butter AND sour cream for myself and most of you! The scales support me in this. I'm about to check out the yogurt section of my supermarket.
3/4 cup granulated sugar (I NEVER used granulated in Japan - the wet white was fine.)
3/4 cup brown sugar (I never pack it in anymore.)
2 eggs
Add:
1 1/4 cups flour
1 cup whole wheat flour
1/4 cup flax seed meal (I'm so sorry, I have no source for this in Japan!)
1/2 tsp. salt
1 tsp. soda
When mixed well, add:
1/2 cup chocolate chips
1/2 cup raisins
Chill the dough for an hour or two. Drop by rounded spoonful onto ungreased cookie sheet. Bake in an oven preheated to 375 degrees for 9 minutes. So yummy!
left-overs
11 years ago
Posts
2 comments:
Oh, that sounds amazingly yummy and I bet that flax seed meal adds a nice nutty flavor, too. I think you can get flax seed meal at FBC or Tokyu Hands, somewhere like that. I think I also maybe got it at a coffee/import shop in the mall (I can't remember that name of it!).
I am so natsukashii about that wet white sugar! :)
You know, I got so used to substituting plain yogurt in Japan for sour cream in recipes that I haven't even bought any sour cream here in the US at all. Crazy huh. I just made some more guacamole today with plain yogurt--we love it (and with cilantro from my garden--yay!).
I remembered the name of the coffee/import shop--Caldi Coffee Farm!
Post a Comment