Rosalind Greene's Chocolate Chip Cookies Recipe
I recently ground some whole wheat flour for bread and remembered Rosalind’s cookies. I played with a recipe for chocolate chip cookies that I’ve used in the past, and tweaked it to be similar to what my recollection was of Rosalind’s cookies. Here is my version of Rosalind Greene’s Chocolate Chip Cookies. I added toffee chips for variety, but you can leave them out if you want. You can also add nuts, other chips, coconut, or anything you like. By the way, these cookies aren’t really particularly healthy, but there is some nutrition there, and it makes enough cookies to fill up the cookie jar. The cookies also freeze well, and kids (and clueless husbands) won’t know they are getting extra vitamins and fiber due to the whole wheat flour.
About 10 dozen cookies
1/2 cup shortening
1/2 cup butter
2 cups sugar
1 cup brown sugar
2 teaspoons vanilla
2 1/2 cups whole wheat flour
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
3 cups semisweet chocolate chips
- Preheat oven to 350°. Cream shortening, butter, sugars, eggs, and vanilla till light and fluffy.
- Add the dry ingredients; blend well. Stir in the chocolate chips.
- Scoop tablespoonfuls onto parchment-lined cookie sheets and bake about 8 minutes or until lightly browned.
- Remove from sheet to cooling racks and store in an airtight container.
Amount Per Serving
Calories 76 Calories from Fat 31
Percent Total Calories From: Fat 41% Protein 5% Carb. 54%
Nutrient Amount per Cookie
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 9 mg
Sodium 41 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 3 g
Protein 1 g
Vitamin A 1% Vitamin C 0% Calcium 0% Iron 2%
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