Chocolate Chip Cookie Recipe

A friend asked me to share this chocolate chip cookie recipe. It has healthful ingredients, but don't be fooled that it is low-fat or low-calorie! (You can play around with ingredients. I used regular Crisco. Of course, you could use butter instead. I didn't use anything organic. I used semi-sweet chocolate chunks and excluded pecans.)


Sarah’s Gourmet Chocolate Chip Cookies

1 cup trans-fat free Crisco (green container)
1 cup white sugar (or organic raw sugar)
1 cup (organic) brown sugar
2 eggs
2 tsp vanilla extract

3 cups whole wheat flour
1 1/2 tsp salt
1 tsp baking soda
1/4 c unprocessed bran*
1/4 c milled flaxseed

1 bar bittersweet chocolate, crushed
1 cup raw pecans

Preheat oven to 375 degrees.

Cream shortening, sugars, eggs, and vanilla until light and fluffy.
Mix dry ingredients together and stir into cream mixture, blend well.
Add chocolate and nuts, mix until just blended.
The batter will be a similar texture to moist brown sugar.
Grease cookie sheet.
Using 1/4 cup dry measuring cup, gently form cookies and drop onto cookie sheet about 2 inches apart.
Bake 10-12 minutes. Do NOT overbake. At 10 minutes, if they have expanded and are slightly darker in color than the batter, they are done. If you touch them they will seem soft and uncooked, but they will harden as they cool.

Cool and enjoy. Store any extra in freezer the first day so they will keep better.

Makes about 18 cookies.

* Unprocessed bran can be found in the organic or baking section. Hodgson Mill is one maker. Crunched up bran cereal can be used as a substitute. Some people find the bran leaves crunchies on their teeth, but it adds a fiber kick to the cookies.

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