Baked Good of the Month Club: March

I was feeling a little uninspired this month so instead of exploring something new (I'm thinking bread next month) I thought I'd fall back on something reliable. My chocolate chip cookies are awesome and I have never had anyone not love them.

This recipe originally came from the Good Housekeeping Cookbook and has undergone a little bit of a makeover and is a tad bit healthier now with the whole wheat flour. The whole wheat flour makes them a little more dense so they taste more substantial than normal cookies.

Ingredients

1 1/4 cups whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or margarine (or I Can't Believe it's Not Butter), softened

1/2 cup dark brown sugar

1/4 cup sugar (or Splenda)

1 egg

1 teaspoon vanilla extract

1/2 cup chocolate chips

1. Preheat oven to 375. In small bowl, with wire whisk, stir flour, baking soda, and salt.

2. In large bowl, with mixer at medium speed, beat butter and both sugars until light and fluffy.

Beat in egg and vanilla until well combined.

Reduce speed to low; beat in flour mixture just until blended. (Mixture will not be smooth and will look pretty dry.)

Add chocolate chips with a spoon or spatula.

3. Form balls with your hands, at this point the dough will start to look more like cookie dough. Place balls two inches apart (dough does not spread very much).

Bake for 10-12 minutes or until edges are slightly darker (it's hard to tell when the edges are darker when using whole wheat flour, but 10 minutes is long enough).

Let cool and enjoy.