It Was Bound to Happen... {Recipe: Chocolate Chip Cookies with Whole Wheat and Honey}

Here is one of our family's favorite chocolate chip cookie recipes. It is bound to happen sooner or later, so we are posting it sooner. It seems inevitable to post a favorite chocolate chip cookie recipe. We have a few others; we will try and spread the posting of them out.

Everyone seems to have a personal preference for chocolate chip cookies. Thin and crispy, soft and chewy, and shortbread based. In our family, it just seems to be the mood, but more often than not it is soft and chewy. The nice thing about this recipe is the cookies stay chewy due to the honey in them.

Chocolate chip cookies are not Lili's  favorite. I remember going through that phase as well. It was just a phase, I am sure it will pass. At the moment snickerdoodles are her favorite; we will have to post her favorite recipe for these soon.

Even though chocolate chip cookies are not Lili's favorite, she does enjoy these:

Chocolate Chip Cookies with Whole Wheat and Honey

This recipe is adapted from: http://www.pastryaffair.com/blog/honey-chocolate-chunk-cookies.html

1 stick (8 tablespoons) butter
1 cup organic brown sugar* or dark brown sugar, packed 
1 egg
3 tablespoons honey
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (roughly 1/2 of a 12 ounce package) semi-sweet or dark chocolate chips**

Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking sheet liner. 
In a large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the egg, honey, and vanilla extract. Stir in the flours, baking powder, baking soda, and salt. Gently fold in the chocolate chips. Refrigerate the cookie dough for 15-20 minutes, or until chilled Do not skip this step. If the dough is too warm, the cookies will spread out too much during baking. Drop cookies by the tablespoon or small or medium sized cookie scoop (depending on the size cookie you want) onto lined cookie sheet and bake 8-10 minutes, or until lightly browned. Allow the cookies to rest for 5 minutes before transferring them to a cooling rack. 

Makes about 3 dozen cookies.

*We use organic ingredients whenever possible in all of the recipes we post. The reason the brown sugar is specified here is that the package doesn't say light or dark brown sugar, just "Organic Brown Sugar."

**Dark chocolate really needs to be used in this recipe, otherwise the cookies would be way too sweet. Even the kids agree with this, and they usually prefer milk chocolate chips. 

Happy Baking!