Chocolate Chip Cookies "Classic"

These are amazing...okay, well I think so:) They fall into the classic category, which means the flour isn't soaked, and they definitely contain more sugar etc. than I would recommend for an everyday item...but they are great on special occasions!

2 sticks of butter at room temperature
1 1/4 cup brown sugar
1 cup evap. cane juice crystals
3 eggs
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. vanilla
3 cups spring whole wheat flour (also known as White Wheat, I use Montana mills)
1 bag chocolate chips

The method is what gives these cookies their special trade-mark! Make sure your butter is room temp, Melted, runny butter just won't due! Place your room temperature butter in a kitchen aid mixing bowl. Beat the butter until light and fluffy.
Add the brown and white sugars and continue to beat until well blended.
Add the eggs next. Put the beater on med-low speed. You don't want to whip the eggs into the batter or you will have an airy batter and dry cookies. Beat the eggs in until well blended and add the vanilla mix the batter until it has a consistent color.
Turn mixer off.
In a separate bag or bowl add all the dry ingredients together and shake until well blended. Turn the mixer on stir and slowly add the flour mixture which should contain the chips until well blended and moist.
Place the cookies on a baking sheet and cook in a pre-heated 375 degree oven for 6-10 minutes until done. They should be an extremely light tan color! Don't over bake. Remove from the oven before they turn brownish in color. They are meant to be a soft chewy cookie.

A note on equipment: I highly recommend the sil-pat for baking cookies on. They allow you bake amazingly with really cheap pans! If you have them in your collection stoneware is also amazing for this recipe!


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