Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

Gallery

Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary

hands-on:
9 mins
total:
36 mins
Yield:
Serves 36 (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

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

Nutrition Facts

105 calories; fat 5.7g; saturated fat 2.1g; mono fat 2g; poly fat 0.8g; protein 1g; carbohydrates 14g; fiber 1g; cholesterol 10mg; sodium 104mg; calcium 9mg; sugars 8g; added sugar 8g.
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