While I set out to make the Toll House chocolate chip cookies, certain ingredients in my pantry, seemingly rearranged themselves to be included in the recipe. The result was a less sweet, slightly salted, very crunchy….a little kooky (or maybe cook-y) cookie!

Chocolate Chip Crunchies

Really hard to resist!

Ingredients

1 2/3 cups + 4 tablespoons all purpose flour

1/3 cup spelt bran

3/4 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla essence

2 cups chocolate chips

Pre-heat the oven to 375 F degrees.

In a large mixing bowl, stir together the flour, bran, salt and baking soda using a wire whisk. In a bowl, with an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition to ensure that they are completely incorporated. Add the teaspoon of vanilla and beat well to incorporate.

Slowly add the flour mixture, mixing well. Stir in the chocolate chips.

For chunky cookies, drop on baking sheet using a tablespoon. You may have to shove the dough off with another spoon! For a smoother look, roll out small portions of dough in the palms of your hands and place them gently on the tray. Bake for 8-10 minutes, until golden brown. Cool for 2 minutes on the tray and then for 10 minutes on a wire rack… if you can wait. No one in my family could. We got 36 cookies, you may have more depending on the size.