This hearty, not-too-sweet cookie evolved to meet the needs of my growing family. Reducing the butter, replacing eggs with flax seed, and adding nuts are anathema to the older generations. However, times, tastes, and metabolisms change, making this a proper cookie for the 21st century.
1 stick salted butter
2 tsp vanilla
1/4 cup sugar
3/4 cup brown sugar
2 tbsp ground flax seeds
6 tbsp water
2 tsp salt
1 tsp baking soda
3 cups flour (approx)
2 cups chopped nuts (pecans, walnuts, hazelnuts)
12 oz semisweet chocolate chip
Preheat the oven to 375 degrees.
In a small bowl, mix the flax seed and water with a fork, letting stand for 10 minutes. Soften the butter, using the wrapping paper to grease your cookie sheet. Mix the flax seed mixture, butter, vanilla, sugar and brown sugar together in a medium bowl.
Mix the salt, baking soda and about a cup of flour together, then gradually add it to the wet ingredients. Keep adding flour a little bit (about 1/4 cup) at a time until the mixture is stiff so that the peaks in the dough don’t fall, but still moist and not crumbly.
Add the chocolate chips and nuts, mixing thoroughly. Spoon out 12 lumps about the size of ping pong balls onto your cookie sheet. Put into the oven for 7 minutes for chewy, slightly underdone cookies, or 8 minutes for crispier cookies.