Lower-in-fat Chocolate Chip Cookies:

	1/2 cup softened lightly salted butter
	1 cup packed dark brown sugar
	1/4 cup white sugar
	1/2 tsp real vanilla extract
	2 large eggs

    Cream butter.  Add sugars, beat well.  Add eggs and vanilla, beat
    slowly until combined, then beat on high until light and fluffy.

	1 1/2 cup white flour
	1/4 cup Ghirardelli ground chocolate

    Stir together.  Mix into wet.

        3/4 cup non-fat vanilla yogurt

    Add to mixture.

	2 cups Arrowhead Mills whole wheat pastry flour
	1 tsp baking soda

    Stir together.  Add to mixture.

    Drop by teaspoonfuls, bake for 13-15 minutes at 350.



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     yduJ's Chocolate Chip Cookies, the original high-fat version

	1 cup softened lightly salted butter
	1 cup packed dark brown sugar
	1/2 cup white sugar
	1 tsp real vanilla extract
	2 large eggs

    Cream butter.  Add sugars, beat well.  Add eggs and vanilla, beat
    slowly until combined, then beat on high until light and fluffy.

	1 1/2 cup white flour
	1 1/2 cup Arrowhead Mills whole wheat pastry flour
	1 tsp baking soda
	1/4 cup Ghirardelli ground chocolate

    Stir together these ingredients; add slowly to above wet ingredients.

	1 12 oz. package semisweet chocolate chips
	(Optional) 1 cup chopped walnuts or pecans

    Stir chocolate chips into batter.  Note: batter will be stiff,
    and care should be taken to use a sturdy enough spoon.

    Preheat oven to 350F.  Drop by heaping teaspoonfuls onto cookie
    sheets (I use the air insulated ones).  Bake for 15 minutes
    (top rack; bake lower rack for a few minutes longer while
    removing cookies from top).

    Makes approximately 3 to 3 1/2 dozen.

    Note on substitutions: changing the shortening to margarine will
    produce a significantly different texture and taste.  Using light
    brown sugar will also reduce the richness of the taste.  The
    recipe will still work, and the cookies will still be good.  If
    unsalted butter is used, add 1/2 tsp salt.