Chocolate Chip Cookies

Most kids like chocolate chip cookies, but they weren't a favorite of my dad's. Then we made them using this recipe from Alpha-Bakery Children's Cook Book. He loved them!

When we compared them with the recipe on a bag of chocolate chips, we discovered the difference: our new recipe had no vanilla. This makes them even better!

So, here's the recipe from Alpha-Bakery Children's Cook Book, which also has many other yummy recipes.

Cc is for Chocolate Chip Cookies
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 cup of margarine or butter, softened (we use butter)
1 egg
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup of chopped nuts, optional (we don't add these)
1 pkg (12 oz.) semi-sweet chocolate chips

1. Heat oven to 375F.

2. Mix both sugars, butter, and egg in a large bowl with a wooden spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips.

3. Drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet.

4. Bake until light brown, 8 to 10 minutes (centers will be soft). Let cookies cool slightly, then remove from cookie sheet with a spatula. Makes about 48 cookies.

They don't last long in our house, because we eat them so quickly. Enjoy!

Dark Chocolate

I like dark chocolate better than milk chocolate. Dark chocolate makes me less thirsty when I eat it.

Dark chocolate is a better choice than milk chocolate. It may lower your blood pressure. When eaten without milk, it is a potent antioxidant. Antoxidants get rid of free radicals, which helps prevent heart disease and other ailments. (http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate)

Extra dark is too bitter for me, and probably better for cooking chocolate. Regular dark chocolate contains 45-70% cacao (cocoa) in the U.S.

I even asked for dark chocolate for Easter!