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This cookie recipe is somewhat notorious among our friends: somehow, in second year, they acquired the nickname “broccoli cookies” – not because they are made with any part of broccoli, nor because they are green, nor because they do not taste good. On the contrary – they got their name being made almost entirely with whole-wheat flour, which makes them healthier than their all-purpose flour counter parts but are absolutely delicious. They’re super easy, and fast to make. With a cooking time of 8-9 minutes, there’s no excuse not to make them!

Originally the recipe was a classic from the Joy of Cooking – Chocolate chip cookies. Now it’s been altered somewhat, right into the cookbook, in pencil of course. It may just be the page where the book naturally falls open to, at least half of the time.

Ingredients

1 cup whole wheat flour
2 Tbsp all-purpose flour
1/2 tsp baking soda

1/2 cup butter, softened
3/4 cup brown sugar
1 egg
pinch or two salt if butter is unsalted
2 tsp vanilla extract

1 cup dark chocolate chips
1 cup chopped blanched almonds

Directions

Preheat oven to 375F. Mix the dry ingredients together in a small bowl. In a large bowl mix the butter, sugar and egg until well combined. Add salt and vanilla and mix well. Combine dry ingredients into wet ingredients. Mix with hands. Add chocolate chips and blanched almonds.

Form teaspoon-fulls of dough into balls and place on baking trays lined with parchment paper. Cook for 8-9 minutes, then carefully remove with a spatula onto cooling racks. They are pretty soft, so they can break if you’re not careful!

Hope you enjoy these simple delights!!

-Sitelle

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