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Crunchy-Chewy Salted Chocolate Chunk Cookies

Photo: Jennifer Causey Styling: Lindsey Lower

Hands-on time 9 mins
Total time 36 mins

Serves 36 (serving size: 1 cookie)

This has been my go-to "house" cookie for years--when I tell the kids I'm making cookies, it's these guys, made with no-frills, good ol' whole-wheat flour. The good news is that they work with other flours, too. They're wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey.  


  • 1 cup packed dark brown sugar
  • 6 tablespoons canola oil
  • 6 tablespoons butter, softened
  • 2 tablespoons honey
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 9.5 ounces whole-wheat flour (about 2 cups)
  • 1 teaspoon baking soda
  • 3/8 teaspoon table salt
  • 4 ounces premium semisweet chocolate, chopped
  • 3/8 teaspoon fleur de sel or other coarse sea salt

Nutrition Information

  • calories 105
  • fat 5.7 g
  • satfat 2.1 g
  • monofat 2 g
  • polyfat 0.8 g
  • protein 1 g
  • carbohydrate 14 g
  • fiber 1 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 104 mg
  • calcium 9 mg
  • sugars 8 g
  • Est. Added Sugars 8 g

How to Make It

  1. Preheat oven to 375°.

  2. Place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add honey, vanilla, and egg; beat until well combined.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and table salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until almost combined. Add chocolate; beat at low speed just until combined.

  4. Spoon dough by rounded tablespoonfuls onto parchment paper—ined baking sheets (12 cookies per sheet); sprinkle 1/8 teaspoon sea salt evenly over each batch of 12, pressing gently to adhere. Bake in batches at 375° for 8 to 10 minutes or until barely browned around edges. Cool cookies on pan 3 minutes; place on a wire rack to cool.

Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice (Oxmoor House, 2016).