I know it's weird, but, I love to pack my kids lunches. I love the challenge of healthy versus fun. I think it's fun to find different things to pack, and different ways to do it. Although I do love the basics, like PB&J and Turkey sandwiches, I try to shake up the daily grind with burritos, edamame, salads and wraps. I am challenged by tiring to keep things cold, and balancing the meal nutritionally. I enjoy making the treats, because I know my chocolate chip cookies or home made fruit rolls are a treat but not full of the unknown. Because I am evil an maniacal, I staple their lunches shut, so lunch is a surprise. I love when my kids come home and tell me lunch was awesome. It may be mundane at the time, but these days are short, and the lessons in eating taught now will last a lifetime.
Now, please know, that I know that these cookies are not low in calories or fat (everything in moderation). But they are better than, they are basic, not full of preservatives, and the kitchen smells so much better than opening a bag of chips ahoy. And besides they are super yummy!
SOFT AND PLUMP CHOCOLATE CHIPPERS
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, melted and cooled slightly
1 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
2 teaspoon vanilla
1-2 cups chocolate chips
Heat oven to 325 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside. With electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.Place formed dough onto parchment paper-lined cookie sheets, about nine dough balls per sheet. Bake 15 minutes. Cookies should be cooled on baking sheet-this will ensure that they are soft.