I have revised Po’ Girl’s Chocolate Chip Cookies for the third and probably not last time. I am still striving for something a little healthier than the original Toll House Recipe but lighter and tastier than my previous recipe posted 5 1/2 years ago. I cannot believe it has been that long! This newest revision still has half the sugar of the Toll House but a little more fat than last time. Using much less flour makes a more tender, light cookie, even with most of it being whole wheat flour.
Place on parchment covered baking sheet by heaping teaspoons and bake at 350° for 7-8 minutes for soft baked, a little longer for darker crispier cookies if you prefer.
Our apartment shuts off the heat completely after May so it was down in the low 40’s out here this morning. I wanted to heat my apartment up a little so I decided it would be a great time to bake and store some in the freezer for later. Hot weather prevents me from using the oven all summer.
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