Some might call it sacrilege to change anything in such a tried and true recipe as that of the Toll House cookie. In my constant effort to move away from highly processed foods, I have been making more and more of our foods from scratch. That includes making snacks for the kids’ lunches. Still, there are times when the pantry is running low on supplies and I am not able to run out to the grocery store. Those are usually the times when I find that I need some kind of snack to round out the kids’ lunches. That means making something that they will eat and enjoy or else it’s just a waste of time and money. For my kids, the chocolate chip cookie is the go-to cookie.
As I perused my pantry for all the necessary ingredients to make chocolate chip cookies, I discovered I was critically low on brown sugar. With a little research and experimentation I found an alternate recipe using a bit more butter, a bit more white sugar and honey to replace brown sugar.
It was a refreshing change. I had found the brown sugar overpowering in the last couple batches, but I never considered reducing or eliminating it altogether. The result is a cookie that I think I like even more than the traditional Toll House version. And, I was able to still provide a delicious snack option for my kids. So, is it still a Toll House cookie or not? When you use what you’ve got and still get a good cookie, does it really matter?
The What? No Brown Sugar? Chocolate Chip Cookie
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter
1 cup sugar
2 tbsp. honey
1 tsp. vanilla
2 eggs
1 bag chocolate chips (or more)
Method
1. Just like with any other chocolate chip cookie, mix flour, baking soda and salt in a small bowl.
2. In another bowl cream butter, sugar, eggs, honey and vanilla.
3. Mix dry ingredients into the butter, sugar, egg, honey, vanilla mixture.
4. Add chocolate chips. One bag is the minimum, but my motto is the more chocolate the better.
5. Preheat oven to 350 degrees.
6. Drop teaspoon sized dollops of dough onto a cookie sheet or baking stone. Bake for 10 minutes.
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