Here is one of the recipes that I make the most, and I actual use it as a base for other cookie variations found at the end of the recipe.  This cookie strives to be a relatively healthy chocolate chip cookie while maintaining as much cookie goodness as possible.  The whole wheat flour and lower sugar amount helps tame the glucose spikes.  The no (artificial) hydrogenated oils helps the heart and a whole lot of other things.  For me,  this means more cookies, more of the time!

Equipment

• Oven – Preheat to 350°

Ingredients

• 1/4 Cup Butter and 1/4 Cup Non-Hydrogenated Vegetable Oil Spread (ex. Smart Balance, but if not available, using 1/2 Cup of Butter is better than any Margarine)
• 1 Cup Sugar split equally between White and Brown and 1/2 Cup Stevia Sugar Equivalent (or 1 1/2 Cups Sugar, split between White and Brown )
• 1 Egg and 1/4 Cup of Egg Substitute (or 2 Eggs)
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• 2 Cups White Whole Wheat Flour (add an additional 1/4 Cup depending on flour grind and moisture level)
• 1 Cup Semi-Sweet Chocolate Chips

Instructions

1. Cream together butter and sugar until nice and fluffy, about 2-3 Minutes with the paddle attachment on a KitchenAid mixer set to medium
2. Add in Eggs slowly so that they do not splatter everywhere and then mix to incorporated
3. With mixer on low, add in Baking Soda and Vanilla Extract until blended
4. Then add in Flour on low until mixed.  Stop and check dough consistency.  It should be stiff enough to hold a ball shape if scooped, if not, add up to 1/4 Cup more Flour
5. Bake for 10-15 minutes depending on rack height, cookie sheet material, oven lining, finished dough temperature, etc.  Look for some browning around the cookie base, or just use trial and tasty, tasty error
6. Let cool and set for 5 minutes before removing to a cooling rack

Variations

• Oatmeal Chocolate Chip Cookies – Substitute 2 Cup of Quick Cooking Oats for 1/2 Cup of Flour
• Double Chocolate Cookies – Substitute 1/4 Cup of Cocoa Powder for Flour and mix in first
• Black Walnut Chippers – Add in 1 Cup of Walnut halves before Chocolate Chips, let the mixer run and it will break them apart
• Cinnadoodles – Omit Chocolate Chips, add in 1 tsp Ground Cinnamon and 1 tsp Ground Ginger
• Amaretto Supremes – Substitute 1/2 tsp of Almond Extract for Vanilla Extract and add in 3/4 Cup Slivered Almonds
• Chocolate Nutters – Substitute 1/2 Cup of Peanut Butter for 1/4 Cup of Butter or Non Hydrogenated Vegetable Oil Spread
• Moravian Spice Thins – Omit Chocolate Chips, decrease Vanilla extract to 1/2 tsp, add 1 tsp each of Ground Cinnamon, Ground Ginger and 3/4 tsp each of Ground Cloves, Ground Allspice.  Chill the dough so you can roll or press them thin.
• Indian Jewels – Omit Chocolate Chips, decrease Vanilla extract to 1/2 tsp, add 1 tsp Ground Cardamom and 1/2 tsp Grated Lemon Peel or 1/4 tsp Lemon Extract
• Chocolate Chip Cookie Dough (for ice cream or eating raw) – Use 1/2 Cup of Egg Substitute (Pasteurized) total instead of any raw Eggs
• Mix and Match – I’m a big fan of Oatmeal, Double Chocolate, Black Walnut Cookies