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Chocolate Chip Cookies

Modified from the Nestle recipe.


  • 1 1/2 c. freshly ground wheat flour
  • 3/4 c. white flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 c. butter, softened
  • 3/4 c. cane juice crystals or white sugar
  • 3/4 c. sucanat
  • 1 t. vanilla extract.
  • 2 large eggs
  • 2 c. (12 oz. package) Ghirardelli bittersweet or semi-sweet chocolate chips
  • 1 c. chopped nuts


  1. Preheat oven to 375

  2. Beat butter, both kinds of sugar, and vanilla until creamy. add eggs, one at a time, beating well after each addition. Gradually sift and beat in a mixture of the flour, baking soda and salt. Stir in chips and nuts.

  3. Drop by rounded tablespoon onto ungreased baking shets.

  4. Bake 9-11 minutes, or until golden brown. Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.

Pan Cookie Variation:

  1. Grease 15x10 in. jelly-roll pan. Prepare as above. Spread into pan and bake 20-25 minutes. Cool in pan.

Slice and Bake Variation:

  1. Prepare dough as above. Divide in half and wrap in waxed paper. Refrigerate 1 hour or until firm enough to form into a log. Shape into 15" log wrapped in waxed paper. Refrigerate additonal 30 minutes or up to 1 week (or frozen up to 8 weeks) Preheat oven to 375. Cut into ½ " thick slices; place on ungreased baking sheets. Bake 8-10 minutes

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