I am not a huge dessert person… not keen on ice cream…. milk shakes… pies… cheese cake… yea. Im pretty picky with my sweets… but one thing I do love, is a good chocolate chip cookie. So I am often on the look out for great Chocolate Chip Cookie Recipes.
I have my GO TO one here. Made with Organic Hard White Wheat. I thought though yesterday, to try something new. So I went to Pinterest and found one that looked appealing… and sadly I did not save the pin!! So I cant credit the original :( – if I find it again ill update this post and link to her version at the end of this post.
So, lets get started.
1 1/4 cup unbleached all-purpose flour (you can substitute whole wheat if you want… or reg. all purpose flour… I almost never use all-purpose white flour, but decided to on this one. Not sure why… but either way would work. Just look up proper conversions from white/wheat flour before doing so)
1 tsp. baking soda
1/4 tsp real salt
1/2 cup (1 stick) unsalted, at room temp (not melted!!)
1/2 cup honey granules (or light brown sugar)
6 TBS sucanat (or white sugar)
1 large egg
1 tsp. vanilla extract
2 cups (yes 2) semisweet chocolate chips (its a lot of chocolate!!)
Preheat the oven to 350F. Plan to bake these on a seasoned baking stone or put parchment paper down on 2 normal baking sheets.
In a bowl, SHIFT (this is important) the flour, baking soda and real salt together.
In a larger bowl use an electric mixer at medium speed to beat the room temp butter and room temp egg. I read through many comments on the original post on this… and people said if the eggs and butter were not at room temp it would result in flat cookies. So be sure to follow this rule.
Mix the butter with the sucanat, honey granules until smoothe… about 2 minutes.
Then add in the egg and vanilla at low speed until blended.
Slowly add in flour mixture until well mixed…
Once that is done, you then use a wood spoon and stir in the chocolate chips.
For BEST RESULTS, put the mixture in the refrigerator for about 15 minutes to allow it to cool a bit. This makes for a better cookie. Having all the ingredients at the same temp. just seems to make things work better. This is totally optional though.
Using a small scoop or tablespoon, drop dough onto the baking stones about 2 inches apart.
Bake them for 10-13 minutes until edges are lightly brown and tops feel firm when lightly touched.
Let the cookies cool on the baking stone for a few minutes, then transfer to cooling rack.
This made about 25 SMALL cookies. FOR a family our size, I will DOUBLE this recipe… one batch of it just doesn’t last :) -so for me, I make more than enough for a few days… otherwise its not worth my time.
MY KIDS LOVED THESE as well as my husband. We without a doubt will have these again.
*The Glass Cookie Display Piece I got at a yard sale this week for $3.00!! I love it. My bestie Shannon use to have one very similar. Was always nice to go to her house and see a display of cookies in hers. So I had to get it when I saw it. If she visits I may give it to her ;-) – since hers was broken this year.*