Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Thursday, January 17, 2013

Better than usual Chocolate Chip Cookies

The other day, I set out to make chocolate chip cookies the way I always do, by following the directions on the back of the chocolate chip package.  As I am always looking for ways to sneak nutrition into the diets of my teenaged boys, I decided to substitute whole wheat flour for some of the white flour.  I prayed that they would not notice.  Then, on a whim, I tossed in some flaxseed meal.  Again, I prayed that this would not destroy my children's love for my homemade chocolate chip cookies.  I wanted them to be happy that I baked for them.  I hoped.  They came home from school, delighted that I had baked for them.  No comments were made about them not tasting as good as usual.  Then I ate one, and I thought, "I think these taste better than usual.  Could this be possible?"  I wondered how this could be possible.  Maybe the oiliness of the flaxseed meal did something good to the mixture.  Maybe it was just because the sea salt I used is better than regular salt.  I did detect just a subtle saltiness in some of the bites, as if I got a granule of salt--and the taste was good.  I asked one of my sons if he liked these cookies better, worse, or the same as the ones I usually make.  He told me they were especially delicious, and he thought they might be a little bit better than usual.  Eventually, I confessed to him that I had added whole wheat flour and flaxseed meal to the batter to make them more nutritious.  He groaned and replied, "I wish you had not told me."  I made them again and this time I used a new spice grinder that my sister-in-law gave me to grind pink Himalayan sea salt very lightly over some of the cookies, to see if the extra saltiness would enhance the flavor.  As I said, I did it very lightly, so it was hard for me to tell, but I think it might have done a good thing to the cookies.  You should try it, just sprinkling a bit of nice sea salt if you don't have a grinder.  Be sure not to overdo it!

Why, you might ask, would I post a cookie recipe that has butter and sugar on a wholesome website with the name, "greenplaneteating"?  Well, because making delicious cookies with butter and sugar is better for the planet than buying factory-made cookies that have contaminants such as HIGH FRUCTOSE CORN SYRUP in them (see the little video clip at the bottom of this page).  Baking your own goodies is better than supporting those factories that produce mass-produced desserts.  Stick with me, and I will help you justify eating all kinds of wonderful things.

Better than usual Chocolate Chip Cookies

1 cup all-purpose flour
1 ¼ cup whole wheat flour
1 tsp. baking soda
½ tsp sea salt
¼ cup flaxseed meal
2 sticks butter, softened
¾ cup sugar
¾ cup dark brown sugar
2 tsp vanilla
2 eggs
1 cup semi-sweet chocolate chips
freshly ground Himalayan sea salt

Preheat convection oven to 350 degrees or regular oven to 375 degrees.  Prepare 3 baking sheets by lining them with parchment paper.

Stir together flours, baking soda, sea salt, and flaxseed meal in a small bowl and set aside. 

Cream butter and both kinds of sugar together in a large mixing bowl.  Add vanilla, then eggs, one at a time.  Gradually mix in dry ingredients until batter is well-blended.  Add chocolate chips.  Blend well.  Drop onto parchment paper-lined baking sheets.  Grind just a tiny bit of Himalayan sea salt over the tops of the cookies.  Bake in convection oven, if possible, at 350 degrees, otherwise a regular oven at 375 degrees, for 9-11 minutes, until just beginning to look dry and golden.  Remove parchment paper from cookie sheet to cool on wire rack.


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