Chocolate Chip Cookies

The main purpose of this blog is to convince you of the importance of eating real foods. To let you know that it's better for you and that it's doable. I talk a lot about health and healthy foods, but I am no health food fanatic. I'm just a real foods fanatic.

And I think that cookies, cakes, brownies, and similar sweet treats have a place in our diets.

All things in moderation...that's my motto.

So have these treats once in awhile, but please, make them from scratch.

They will not turn into health foods because you have done so, but they will not be as bad for you either. They will contain real ingredients. You will be able to pronounce everything in the recipe. There will be no artificial colors or flavors. There will be no strange chemical preservatives. There will be no trans fats. There will be instead real butter and real vanilla.

So, that being said, today's sweet treat is brought to you by Nick Malgieri.



I have been making this cookie for years now and I think it is the best chocolate chip cookie ever. It is so packed full of chips that you will taste some with every bite!

Loaded With Chips Chocolate Chip Cookies

1&1/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups (one 12-ounce bag) semisweet chocolate chips
3 ounces (about 3/4 cup) coarsely chopped walnut or pecan pieces, optional
2 or 3 cookie sheets lined with parchment paper or foil

1. Set the racks in the upper and lower thirds of the oven and preheat to 375 degrees.
2. In a bowl, combine the flour, salt, and baking soda; stir well to mix.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter and sugars until combined, then beat in the egg and vanilla, beating until smooth. Don't over beat.
4. Remove the bowl from the mixer and with a large rubber spatula stir in the flour mixture. Stir in the chips and the nuts, if using.
5. Drop by teaspoonful 2-3 inches apart on prepared pans.
6. Bake the cookies for 12 to 15 minutes, or until they are deep gold and firm.
7. Slide the papers off the pans onto racks.
8. After the cookies have cooled, detach them from the paper and store them between sheets of parchment or wax paper in a tin or plastic contaner with a tight-fitting cover. Makes about 35 cookies.

Try these, you will love them. And remember if you limit your treats to things you go out of your way for as opposed to grabbing whatever is readily available you will be ahead of the game. You will just naturally be eating less.