The New York Times would make chocolate chip cookies ridiculously complicated. I, on the other hand, have managed to simplify the recipe from the General Mills Alpha-Bakery Children’s Cookbook. It doesn’t even have fractions. It’s taken me years of experimentation to get it just right, and now I’m going to share it.

This makes amazing cookie dough. Nick and I have been keeping cookie dough balls in the freezer for the best dessert/snack ever. The cookies themselves are better after they sit on the counter a few days (if not hot from the oven). The recipe is adjusted somewhat to make them healthier, at least as far as cookies go. I did an experiment for school once to find out what portion of whole wheat flour was bearable, but I forget the findings.

1 cup granulated sugar
1 cup brown sugar
1 cup butter (some people may want a bit more)
2 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt

1. Heat oven to 375 degrees.
2. Mix sugar, butter and eggs in a large bowl.
3. Stir in the other ingredients. Add more flour if necessary (it probably will be) to make the dough really stiff.
4. Add chocolate chips and make balls of dough. Freeze, eat immediately or put on an ungreased cookie sheet.
5. Bake about 10 minutes until they look good. (If you decided to go the frozen dough route, remember to turn off the oven.)