Extraordinary Chocolate Chip Cookies
I like to be healthy so I changed this recipe a bit. It yoelded a total of 6 doz. I used 2 c gluten free flour and 2 c organic wheat flour. I substitued organic sugar made from evaporated cane juice for the granulatrf sugar. I used 1 c unsalted butter and 1/2 c non-dairy soy-based buttery spread. I substituted 11.5 oz of dark chocolate chips, 1/3 gluten free chocolate chips, and two squares of white chocolate (cut into small pieces)for the 24 oz. of semisweet chocolate chips. I made 4 doz cookies this way and they were delicious, thick, crispy on the outside and soft on the inside. Then I threw in a curve ball. I mixed 2.5 Tablespoons of homemade strawberry preserves into the remaining dough. This yielded 2 doz strawberry chocolate chip cookies. I have to say the strawberry chocolate chip cookies were flat but tasty. Perhaps I could have added a little more flour and a touch more baking soda to the strawberry chocolate chip cookies to make them fluffy.