Whole Wheat Chocolate Chip Cookies

I was itching to bake and came across this recipe.  I froze 2 dozen cookie balls for future cravings.  I made 1 dozen fresh and half are already gone.  I also used our new very large toaster oven to bake the small batch to save on energy too.  Good for the environment and good for my belly!

2 1/4 cups white whole wheat flour, or regular whole wheat flour 1 teaspoon salt 1 teaspoon baking soda 1 cup brown sugar, firmly packed 1/2 cup granulated sugar 1 cup unsalted butter, softened 1 teaspoon vanilla extract 2 eggs 1-2 cups semi sweet chocolate chips 1 cup chopped walnuts, optional Combine flour, salt and baking soda in a bowl, whisk it together and set aside. Combine brown sugar, granulated sugar and softened butter in the bowl of an electric mixer. Beat until creamy, about 3 to 5 minutes.  Add vanilla extract.  Add eggs one at a time, beating for 1 minute in between each addition.  Add dry ingredients all at once and mix well. Fold in chocolate chips and nuts if using. Line a baking sheet with waxed paper. Drop cookie dough by the tablespoonfuls onto the baking sheet.

Place them very close together

so that as many cookies balls as possible fit on the tray. Put the cookie sheet in the freezer and chill dough balls until frozen through, at least 3 hours. Remove the sheet from the freezer and place dough balls in a freezer safe bag and place back in the freezer until ready to bake. When ready to bake cookies, preheat the oven to 350 degrees F.  Place frozen dough balls  on a baking sheet lined with parchment paper.  Leave a few inches in between the cookies,  giving them room to spread.  Bake for 10 to 12 minutes or  until golden and irresistible.