Whole White Wheat And Honey Chocolate Chip Cookies Recipes

Steps:

• Heat oven to 375°F.
• Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

Steps:

• Place 2 racks in upper and lower thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment. You can butter the sheets instead, but parchment is useful here because the large chunks of chocolate can stick to the pan.
• Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
• Add butter and sugars to bowl of a standing mixer fitted with a paddle attachment. With mixer on low speed, mix until butter and sugars are just blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low speed until flour is barely combined, about 30 seconds. Scrape down sides and bottom of bowl.
• Add chocolate all at once to batter. Mix on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottoms of bowl, then scrape batter onto a work surface and use your hands to fully incorporate all ingredients.
• Scoop mounds of dough about 3 Tbsp. in size onto baking sheet, leaving 3 inches between them, or about 6 to a sheet.
• Bake cookies for 16 to 20 minutes, rotating sheets halfway through, until cookies are evenly dark brown. Transfer cookies, still on parchment, to counter to cool and repeat with remaining dough. These cookies are best eaten warm from oven or later that same day. They will keep in an airtight container for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine whole wheat flour, brown sugar, butter, eggs, coffee liqueur, cocoa powder, salt, baking soda, and vanilla in a large bowl. Beat with an electric mixer until blended but still a little lumpy. Fold in chocolate chips with a spatula. Drop heaping tablespoons of dough onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 12 to 14 minutes. Let rest on the baking sheets, 1 to 2 minutes; remove to a wire rack to cool completely.

Steps:

• Cream together butter, honey, vanilla and Sucanat (brown sugar).
• Add in egg. Cream well.
• In a separate bowl, stir together flour(s), salt, baking soda and powder.
• Slowly add flour mixture to creamed mixture.
• Add oats, then chocolate chips and almonds (optional).
• Bake at 350 for approximately 10 minutes. Take them out while still a little bit gooey. Let finish baking outside of oven while cooling on the pan for 5 minutes. Remove from pan once firm.