I played a few sports growing up but my favorite was always soccer. I was part of the Mia Hamm phenomenon and started playing when I was five, with my Dad and his friend David coaching, even though neither had ever played soccer. My Dad focused an inordinate amount of time on the throw-in, perhaps it was the most like basketball, his favorite sport?
After David and my Dad taught me everything they knew I started playing for a more experienced soccer coach, Coach Chris. Chris came to North Carolina to coach the women’s soccer team at Wake Forest and in his spare time he coached my club soccer teams and eventually my high school teams.
I got to play for him for almost ten years, won two state championships and most importantly he became a great friend. He has been a long-time advocate of mine, I couldn’t tell you how many times he has served as a reference, and I love getting to see him, his wonderful wife, Sharon and their sweet twin daughters when I am in NC.
How does all of this relate to chocolate chip cookies? I’m getting there, I promise…
I baked a lot in high school and had several go-to recipes for certain classes and teams. My soccer team’s and Coach Chris’ favorite recipe was Whole Wheat Chocolate Chip Cookie Sandwiches (Soccer or Courtney Cookies.) Courtney cookies because they were the all-time favorite of my good friend (and super fast forward) Courtney.
Courtney reminded me of these cookies recently so I wanted to share the recipe with her and with all of you! I dug it out of my recipe collection, started in high school and now made up of several binders (my Pinterest pages have taken over too.) Pictures from the original soccer cookie recipe:
I adapted the recipe slightly. Back then I used canned icing but my skills have evolved and I think you will like the 3 ingredient icing below even better.
What to buy:
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1/4 cup applesauce
- 2 eggs
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (12 ounces) semisweet chocolate chips
Cookies: what to do
- heat oven to 375 degrees
- mix sugars, butter, vanilla, applesauce and egg in large bowl
- stir in flours, baking soda and salt
- add chocolate chips
- drop dough by rounded tablespoonfuls about 2 inches apart onto parchment paper covered cookie sheet
- bake 8 to 10 minutes or until light brown (centers will be soft)
- cool slightly; remove from cookie sheet and cool on wire rack
This is a super simple recipe from Martha Stewart (Martha Stewart Living Special Issues, 2009) with just three ingredients and can be tinted with food color if you want to. I cut the recipe in half because this one makes a lot.
What to buy:
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
Icing: what to do
- with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes
- reduce speed to medium
- add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes
- frosting will be very pale and fluffy
- add vanilla, and beat until frosting is smooth
- if not using immediately, frosting can be refrigerated up to 10 days in an airtight container