My daughter and I developed this recipe together (Really! More on how she actually contributed coming up) a couple of weeks ago when NYC was hit with a major snowstorm and we were stuck inside all day. But I’m calling them “rainy day” cookies because, honestly, I’m hoping that’s the last snow we see for awhile!
We started with the recipe on the back of the package of chocolate chips. Now, I knew this was going to be a treat food since it was a special occasion, but the RD in me couldn’t help but make a few tweaks to make it slightly healthier. Mainly, I decreased the amount of sugar we used because my own taste buds are used to preferring less-sweet desserts and I’d like to cultivate this taste in my daughter, too. We also used half white whole wheat flour, but you could definitely use sub regular whole wheat flour or use all white flour if that’s what you have.
My daughter’s contribution? She’d been happily pouring each ingredient into its respective bowl until we got to the chocolate chips. The original recipe called for two full cups of chocolate chips, but once she got her hands on the first cup, she wouldn’t give it up! So I added the second cup myself and it turned out that half the amount of chips was just plenty.
She ate quite a few of them while the cup was in her possession, but I think she compensated later on because when it came time to eat the cookies, she didn’t even finish hers! Self-regulation for the win?
And since the recipe we baked made about three dozen cookies, I tested this again and scaled it down to make just two dozen small cookies or one dozen large cookies, as I definitely don’t need three dozen cookies in my house!
Do you get into the kitchen with your kids on rainy days? What is their favorite recipe to make and how do they help?
Rainy Day Chocolate Chip Cookies
Ingredients
- 3/4 cup all purpose white flour
- 3/4 cup white whole wheat flour
- 1/2 tsp salt*
- 3/4 tsp baking soda
- 1/3 cup white sugar
- 1/3 cup brown sugar packed
- 1 stick 4 oz. butter
- 1 egg
- 1 tsp vanilla extract
- 2/3 cup chocolate chips
- 2/3 cup chopped walnuts
Instructions
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Preheat the oven to 375F and line two cookie sheets with greased aluminum foil.
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In one bowl, combine flours, baking soda and salt.
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In a larger bowl or the bowl of a stand mixer, whip together butter and sugars. Add the eggs and vanilla and mix until smooth.
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Add the flour mixture a little at a time until the two mixtures are fully combined.
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Add the chocolate chips and walnuts, stir to combine.
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Roll scoops of the dough into 1 1/2 inch balls and distribute 12 onto each cookie sheet. Bake for 10 minutes (until golden brown). Transfer to a wire cooling rack or enjoy while warm!
Recipe Notes
*Or regular whole wheat or use all white flour if that's what you have.
**Or if like me, you often only have salted butter around, just use that and skip the salt.
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