Better than usual Chocolate Chip Cookies

The other day, I set out to make chocolate chip cookies the way I always do, by following the directions on the back of the chocolate chip package.  As I am always looking for ways to sneak nutrition into the diets of my teenaged boys, I decided to substitute whole wheat flour for some of the white flour.  I prayed that they would not notice.  Then, on a whim, I tossed in some flaxseed meal.  Again, I prayed that this would not destroy my children’s love for my homemade chocolate chip cookies.  I wanted them to be happy that I baked for them.  I hoped.  They came home from school, delighted that I had baked for them.  No comments were made about them not tasting as good as usual.  Then I ate one, and I thought, “I think these taste better than usual.  Could this be possible?”  I wondered how this could be possible.  Maybe the oiliness of the flaxseed meal did something good to the mixture.  Maybe it was just because the sea salt I used is better than regular salt.  I did detect just a subtle saltiness in some of the bites, as if I got a granule of salt–and the taste was good.  I asked one of my sons if he liked these cookies better, worse, or the same as the ones I usually make.  He told me they were especially delicious, and he thought they might be a little bit better than usual.  Eventually, I confessed to him that I had added whole wheat flour and flaxseed meal to the batter to make them more nutritious.  He groaned and replied, “I wish you had not told me.”  I made them again and this time I used a new spice grinder that my sister-in-law gave me to grind pink Himalayan sea salt very lightly over some of the cookies, to see if the extra saltiness would enhance the flavor.  As I said, I did it very lightly, so it was hard for me to tell, but I think it might have done a good thing to the cookies.  You should try it, just sprinkling a bit of nice sea salt if you don’t have a grinder.  Be sure not to overdo it!

Why, you might ask, would I post a cookie recipe that has butter and sugar on a wholesome website with the name, “greenplaneteating”?  Well, because making delicious cookies with butter and sugar is better for the planet than buying factory-made cookies that have contaminants such as HIGH FRUCTOSE CORN SYRUP in them (see the little video clip at the bottom of this page).  Baking your own goodies is better than supporting those factories that produce mass-produced desserts.  Stick with me, and I will help you justify eating all kinds of wonderful things.