INGREDIENTS

•  3/4 cup (1 1/2 sticks) unsalted butter, softened
•  3/4 cup brown sugar, packed 
•  1/4 cup granulated sugar
•  1 large egg
•  2 teaspoons vanilla extract
•  2 cup all-purpose flour
•  2 teaspoons cornstarch
•  1 teaspoon baking soda
•  1/2 teaspoon salt, optional and to taste
•  6 ounces (1 cup) semi-sweet chocolate chips
•  6 ounces bittersweet or dark baking chocolate, chopped into bite-sized chunks (I use Trader Joe’s 72% Pound Plus bar)

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INSTRUCTIONS

1. To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
2. Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
3. Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
4. Stop, scrape down the sides of the bowl, and add the flours, corn starch, baking soda, salt, and mix until just combined, about 1 minute.
5. Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed.
6. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure. Dough mounds will look large for their weight because there’s lots of chocolate pieces adding bulk).
7. Place mounds on a large plate or tray, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
8. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.
9. Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 8 minutes, rotated once midway through baking, and have chewy edges with soft pillowy centers).
10. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling

NOTES​

• Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
• Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Ingredients

• 3/4 cup/1.5 sticks butter
• 1 cup sugar (extra for rolling the dough in before cooking)
• 1/4 cup molasses
• 1 egg
• 2 tsp baking soda
• 2 Cups flour
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp salt (1/4 tsp if using salted butter)

Directions:

1. Cream together the butter and sugar. Add the egg and molasses and stir till fully combined.
   
2. n another bowl whisk together the dry ingredients.
   
3. Add dry ingredients to wet mixture, combine fully, you may have to use your hands to et the mixture fully combined.
   
4. Chill in the fridge. (I have made many batches without chilling first)
   
5. Preheat oven to 350 degrees. 
   
6. Form the cookie dough into balls- approximately 1 inch, and roll the balls in granulated sugar.
   
7. Place on greased cookie sheet.
   
8. Bake. Take them out as soon as the dough begins to crack on top. You want them to still be soft and gooey.  

This is a classic Heath Family recipe. When we give these to people, it is not uncommon for them to say they are the best cookies they've ever had. 

Ingredients

• Kale 5-7 leaves. destemmed
  • Spinach, Cabbage
• 1/2 banana
• 1 date
• 1/2 avocado
• few leaves fresh spearmint
• small nubbin of ginger
• cucumber, 1 persian, 1/4 large cucumber
• 1/2 teaspoon spirulina powder
• 1 teaspoon Moringa powder
• Rolled Oats - makes a creamier texture
• large dollup goat Yogurt or Keifer
• Homemade kombucha
• dash of apple cider vinegar

Optional - if you have them on hand

• strawberries - frozen or fresh
• huckleberries/blueberries - frozen or fresh
• cacao nibs- add some crunch
• Tumeric plus a little black pepper - for anti-inflamatory properties
• Maca Powder
• Acai berry powder
• Ripe pear in substitue for the banana
• Monkfruit sugar in replacement of banana and date if avoiding sugar or carbs
• nuts or nut butters
• coconut oil - MCT oil
• Milk substitute: Almond milk, coconut milk, Oat milk, etc. 
• raw zucchini
• broccoli

Directions
This is roughly a morning breakfast size for 1 person. Place ingredients in a blender and blend them up till smooth!
In general I try to focus on the greens, and less on making a sweet fruit heavy smoothie.