Chocolate Chip Cookies

Making chocolate chip cookies from scratch is a lot cheaper than buying store bought cookies, plus they taste a ton better too!  Making your own, you also have a lot more control over the ingredients so you can eliminate uckies, like high fructose corn syrup, and stick in extra healthiness, like using some whole grains.  You may notice that my chocolate chip cookie recipe calls for a lot less chocolate chips than, say, the classic Nestle Tollhouse recipe.  That's because I've noticed that you can use far less chips without a loss of deliciousness and, since I'm not in the business of selling chocolate chips, I'm not afraid to tell ya about it!

What I usually do, since my recipe only calls for 1/2 a regular sized bag of chocolate chips, is make a double batch, but only bake up a partial batch, since I know whatever is there will be gobbled up in the next day or two.  The rest I portion out on wax paper covered baking sheets and freeze before cooking.  Then, once they are frozen, I transfer them to airtight, reusable freezer containers.  In theory, this would let me bake a few at a time without having to go through the hassle of having to mix up another batch of cookies.  In practice, my husband usually eats the raw cookie dough before I can bake them.  Good thing I use farm fresh eggs and not store bought ones that would carry a higher risk of salmonella!  This actually still saves us a ton of money, since if he didn't eat the homemade raw cookie dough, he'd be buying refrigerated store bought dough and that stuff is expensive!

 Chocolate Chip Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 large eggs, beaten
1 cup whole wheat flour
1 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chocolate chips
1/2 cup white chocolate chips

Preheat oven to 375.  Mix together butter, sugars, vanilla, and eggs in a large mixing bowl.  Stir in flours, baking soda, and salt.  Add both kinds of chips and mix thoroughly.  Drop by rounded teaspoons onto an ungreased baking sheet.  Bake for 9 to 12 minutes or until golden brown.  Cool on the baking sheets for 2 minutes.  Remove to wire racks to finish cooling.