Tomorrow I’m giving gifts to all of Lucy’s teachers at school.  I’m giving them cash (who couldn’t use a little extra cash during the holidays?) but I couldn’t not make them something.  I decided to try and make some healthier chocolate chip cookies as practice-they’re still FULL of butter.  I would love to make cookies with Lu in the future and it would be great if they weren’t full of processed/refined stuff.

These taste great but I softened the butter a little too much and they’re UGLY.  Shaun agrees that they are really good and he knew all the “healthy” stuff in them.

I based this on the Toll House Chocolate Chip Recipe.

Ingredients:

-2 1/4 cups whole wheat pastry flour
-1 tsp baking soda
-1 tsp sea salt
-1 cup butter softened but not too much!
-3/4 cups + 1 TBSP agave nectar
-1 tsp vanilla extract
-2 large eggs
-12 ounces of dark chocolate chips

Instructions:

Preheat oven to 350*.

In a medium bowl, combine the flour, baking soda, and salt.

In a large bowl, cream the butter, agave, and vanilla.

Add eggs, one at a time.

See how melty/curdled it looked after adding the eggs? I think the butter needs to be a little bit more solid.

After well beaten, add flour-combining well.  Add chocolate chips.

Drop about a TBSP worth well spaced apart on a cookie sheet.

Bake for about 10-12 minutes or until they are golden brown.  Cool on the cookie sheet for about 4 minutes and then transfer to a wire rack.