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
Est. added sugars 8g
How to Make It
Preheat oven to 375°.
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.
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.
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).
I made these exactly as written but added a full cup of chocolate chips after reading the reviews. Came out so good I made them again- no changes. A very good cookie, plus the dash of sea salt on top gives them something a bit extra. I will be keeping this recipe.
These aren't much different from the whole-grain cookies I've been making for years. I guess I was hoping to discover some magic tip to keep them from spreading so much in baking - other than to let the dough sit for a few hours (or overnight) so the flour could absorb the liquid. But these could actually have used a little more flour, as the dough was very soft and spread out even more than my usual cookies do. The one major change I made was to use 1/4 cup sucanat and 3/4 cup
granulated honey, as I don't keep brown sugar on-hand and too much
sucanat would have overpowered the chocolate. Also I cut the baking
soda to 1/8t and used 3/4t baking powder, as a whole teaspoon of soda
would have made the cookies bitter with so little acid to react with. The salt adds an interesting touch and the cookies are good but not spectacular. We'll certainly eat these but I won't bother with this recipe again.
I like that this was an interesting recipe that offered some options. I liked the salt on top, but definitely more than was suggested. I also used chocolate chips, and upped it to 3/4 a cup, but would go to 1 cup next time!
These are great--liked them even better out of the freezer (my attempt to eat fewer cookies at one sitting). I used Ghirardelli Intense Dark chocolate, which has less sugar than semi-sweet but gives these cookies a rich, mellow taste.
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