Petit gateaux complets delectables

I don't often bake cookies. But when I do, (unless I'm trying out a new recipe) I use the same basic cookie recipe, with whatever additions I have on-hand and suit my fancy that particular day (chocolate chips, dried fruit, nuts, etc.) And where did I find this particular recipe, you may ask? Was it in one of my myriad cookbooks? Nope. Is it an old family recipe, passed down through generations? No again. (There are actually precious few family cookie recipes. Perhaps something that needs to change, no?) Anyway, the source of my base recipe is completely unglamorous--the back of an Arm & Hammer Baking Soda box.

Needless to say, I've tweaked the recipe a bit over time, so that it's begun morphing into something new, though still recognizable. The key thing I never change is the amount of butter used--two sticks! I know this seems like a lot (and it is), especially in our fat-conscious society, but the cookies are unmatchably moist and delicious. Also, my feeling is, if you're going to indulge, it should be worth it.

That said, when I wanted to make these cookies, I realized, too late, that I was all out of All-Purpose Flour. What's a girl to do? After some serious thinking, I decided to try them with a mixture of Whole Wheat Flour and Matzo Cake Meal. They were truly wonderful, not tasting at all "healthy." I added a chopped up Michel Cluizel Dark Chocolate Bar to the mix, but they'd be equally tasty with raisins, nuts or whatever you heart desires. And because of all the butter, they were still wonderfully moist. Enjoy!

Petit gateaux complets delectables

• 2 cups Whole Wheat Flour
• 1/4 cup Matzo Cake Meal
• 1 teaspoon Baking Soda
• dash Kosher Salt
• 1 cup Unsalted Butter
• 3/4 cup Granulated Sugar
• 3/4 cup Light Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 Eggs
• 1 bar Dark Chocolate, chopped into chunks
• 1 cup Walnuts, chopped

Pre-heat oven to 375 F. In a small bowl, whisk together, Whole Wheat Flour, Matzo Cake Meal, Baking Soda and Salt until well combined. In a large bowl, beat Butter, Sugars and Vanilla with a wooden spoon until creamy. Add Eggs. Add dry ingredients a little at a time until all incorporated. Mix in Chocolate and Nuts. Drop rounded teaspoons of batter onto ungreased cookie sheets (there's so much butter in the dough, there's no need for extra on the cookie sheets). Bake 8 minutes, until a toothpick comes out dry. Enjoy!