Each day that we wake up still breathing is a day to celebrate. But today we have an extra special incentive.
Today is National Chocolate Chip Day, and I’d tip my hat – if I were wearing one – to the greatest creation to come out of the culinary world since peanut butter. And guess what? It’s thoroughly American!
In the 1930s, Ruth Graves Wakefield created the original chocolate chip cookie at her Toll House Inn in Whitman, Massachusetts. Ruth intended to bake chocolate cookies for her guests, but she ran out of baker’s chocolate. She substituted with chopped up semi-sweet chocolate morsels and discovered that the pieces did not melt into the dough as she expected. Her cookies were an instant hit. Today, 25% of all the cookies baked in the United States are chocolate chip!
Since I swore off toxic sugar at the beginning of Lent, and discovered freedom from joint pain – I will celebrate with a sugarless chocolate chip cookie. These are every bit as good as the original and you can whip them up in a few minutes:
- 3/4 cup peanut butter (Peter Pan has the least carbs)
- 3/4 cup Splenda
- 1 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips (IF you can find them. I’ve also used a 85 Percent Lindt Bar chopped into pieces)
Mix peanut butter, Splenda, egg, vanilla until combined. Slowly mix in chocolate chips. Shape into balls and flatten them with a fork if you like. Bake at 350 degrees for 12 minutes. Store in airtight bag or container – cookies will be crumbly but not hard, so keep that in mind when storing. You can make them even healthier by added a bit of Flax Meal, but be careful, too much can give them a fishy taste.