Chocolate Chip Cookies
(If possible, use local, organic and fair-trade ingredients)

 1 ¼ cups Daisy Bread Flour
1 ¼ cups Daisy White Pastry Flour                                                                                                                             
¾ cup packed dark brown sugar
½ cup unbleached sugar
1 cup (one 8 oz. tub) of Natural-By-Nature’s unsalted butter, softened                                         
1 egg (from pastured, free-range chickens)
1 ½ teaspoons vanilla
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans
1 cup (8 oz.) dark chocolate chips

Heat oven to 375 degrees.  Using a mixer, beat egg, brown sugar, sugar, softened butter and vanilla for several minutes.   Add flours, baking soda and salt and beat for another minute until combined.  Stir in (by hand) chocolate chips and nuts.  Drop rounded tablespoons of dough onto stainless steel cookie sheets and bake for approximately 10 minutes.  Cool for a minute or two on a rack before removing from cookie sheets.

Recipe courtesy of Karen Sattler, The Cobblestone Cook

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279