It's hard being a cookie monster, especially when everywhere you look it's "low carb", "low sugar". You're not eating a cookie for your health, so don't even bother with adding the wheat germ to these. A cookie is a treat, made with love as a good, large batch will keep you in the kitchen for a while. But there is a reason you do it. Yes - this.
Toll House Cookies with a Twist (aka Toll House Cookies -
a bit twisted). Dark chocolate chunks AND a hint of cinnamon.
Why would I do that? Take something and make it dark and different, yet good. I'm told that although my job title is more Grissom, my personality is
very much Abby, according to my friends.

I was in grade school when Abby was born. I don't dress like that, but yes, probably a bit alike in personality. My work partner has been known to show up at Secret Squirrel headquarters with a giant "bucket of brain freeze" as he calls it. (a Dairy Queen Arctic Rush) much like Abby's big gulp drinks.
In any event the cookies turned out really well, chewy but flaky with nice chunks of dark chocolate and a bit of sweet savory taste. The recipe is on the sidebar.

click on photo to enlarge

These are a thin and chewy cookie, with just a hint of something. Could that be cinnamon? The first batch was an experiment and they didn't last long, once I took them to work.
The recipe on the Toll House bag makes some good cookies, just like my Mom made. But that being said, there are few recipes in this house that go "untweeked" or are just made up from scratch. Whatever you do to them, some cookie advice
(1) Use butter, not margarine, It DOES make a difference. Yes you can use butter flavored Crisco but in a word (OK, two words) HYDROGENATED OILS. . Butter, at least, is a natural product and in moderation won't hurt you.
(2) Don't use imitation vanilla. How can I describe the difference?
Imitation Vanilla -
Real Vanilla -
(3) Make sure the butter is VERY soft when creaming it in with the sugars. The less you work it while the butter is incorporated, the better the texture of the cookie will be.
(4) What if your brown sugar clumps together and has the shape and form of your ammo can? You know what I'm talking about, when even banging it on the counter top doesn't break it, but only draws hungry wolves to the kitchen. A "Mom's old trick (my Mom had a a service revolver in addition to a spatula so I tend to trust her). Put a slice of white bread in a sealed plastic bag with your brown sugar "ammo can" and seal it up. Within 24 hours it should soften up.

(5) If you can wait, chill the dough 24 hours before baking, or at least chill well. If the dough starts to melt before it starts to bake, the edges will burn before the center is done. Cool your cookie sheet between batches, or run under cool water to cool between.

Whether you try the traditional recipe or branch out on your own, it's hard to go wrong with a homemade cookie, especially after a Monster day at work