I call these cookies "chunky" not for the chips, but the cookies themselves. Baked in a pan, they are substantial, like brownies, and delightfully crispy on the outside and chewy on the inside. (Hint to keep them soft- slip a slice of apple or piece of bread inside the storage container). They are made using whole wheat pastry flour and call for a little less sugar and chocolate chips than other recipes, so they are *kind of* healthy, although kids do not notice the difference :)
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What really makes them special is the addition of freshly grated nutmeg ...Mrs Goodfellow would have loved them! Everyone comments on the unique taste. I adapted the recipe from a neat little cookbook, called Recipes from the Moon, the "Moon" being The Horn of the Moon Cafe, described as Vermont's pioneering vegetarian restaurant. I changed them up by doubling the recipe, adding some regular flour and using the bar shape (let's face it, its also much easier!)

Here's the recipe:

Chunky Chocolate Chip Bar Cookies

• 2 sticks butter at room temperature
• 1 cup granulated sugar
• 2 eggs, beaten
• 1 tsp vanilla extract
• 1 1/2  cups whole-wheat pastry flour
• 1 1/2 cups all-purpose flour 
• 1 tsp baking soda
• 1  tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp freshly ground nutmeg
• 2 cups semisweet choc chips

1. Preheat oven to 375F. Spray a 13x9 baking pan with cooking spray and set aside. Cream butter and sugars together in a large bowl until fluffy. Stir in beaten egg and vanilla until well blended.
2. Sift all the remaining ingredients, except choc chips and walnuts, in a separate bowl. Add to the butter mixture and stir well. Blend in the choc chips and nuts until evenly mixed through the dough.
3. Press dough into pan, using hands or buttered spoon or rubber scraper to smooth evenly if necessary.
4. Bake for 15-20 min and cool on a wire rack when done. Cut into squares.

Enjoy!