Chocolate Chip Cookies – Update

So at the start of January I said I was going to eat less sugar as a monthly goal. Thus far, I am doing pretty well with staying on track too. I have eaten more than I planned but less than I ever have before. And that to me is a win.

One of the things I allowed during this sweets free month was home made goods like my sweet chocolate chip cookies. But I decided the least I could do was try to cut down on the sugar so I made the recipe cut took out all the white sugar.

BEST DECISION EVER!

Since I removed the white sugar, I have gotten numerous compliments from my husband and my coworkers whom I treat with baked goods every so often. In fact, I brought some to work today and my manager took THREE, two people were referred to my desk for a treat, and I got countless compliments!

I think that is a win, which means it is time for a little update of my chocolate chip cookie recipe.

Chocolate Chip Cookies – Version 2

2 ¼ Cups Flour
1 tsp Baking soda
½ tsp Salt
1 Cup Butter, softened
1 Cup Brown sugar, packed
1 tsp Vanilla extract
2 Eggs, large
2 Cups Semi-sweet chocolate chips
Any additional toppings like nuts

1. In a small bowl, mix the flour, baking soda, and salt
2. In a large bowl, combine the butter, sugar and vanilla until creamy
3. Beat eggs into the large bowl
4. Slowly add the dry mixture to the large bowl, stir between additions to ensure consistency
5. Add chocolate chips and toppings, stir in
6. Place tablespoon sized amounts of rounded dough onto an ungreased cookie sheet and bake at 375F for 8-10 minutes.
7. Serve with a tall glass of milk.

That’s it! Not too many changes but if made quite a difference for the overall taste. So bake up a batch (or 10) and get ready for the compliments to roll in!

Some comments I have received:

• Best served warm!
• I like how they have a cake-y texture.
• Yum!
• So much chocolate! It is perfect!
• Can I have another one…or two?