A crunchy on the edge, chewy in the center salted chocolate chunk cookie made with whole grain!
I love a good food magazine. I don’t subscribe to many but got my hands on some for a road trip. My mother in law works at a dental office and they are always getting rid of magazines so I grabbed some from the recycle box. This particular recipe for chocolate chunk cookies stood out to me. I like the idea of whole wheat cookies but had never made them before. The author said that she feels the nutty, whole grain flour amplifies the buttery, toasty and chocolate notes in the cookies. Makes sense. Whole grain has a stronger flavor for sure. But with the dark chocolate and salt sprinkled on top it all went so well together. Plus my kids didn’t bat an eye. My husband kind of turned up his nose at first but then went back for seconds :). Hard to teach an old dog new tricks ;). The honey and using all brown sugar are what makes these have a soft center. Give these cookies a try!
- 1 cup dark brown sugar
- ¼ cup oil
- ½ cup butter
- 2 Tablespoons honey
- 1½ teaspoons vanilla
- 1 large egg
- 1¼ cup whole-wheat flour*
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ⅜ teaspoon table salt
- 5 ounces chocolate chunks
- 1 teaspoon kosher or coarse salt
- Preheat oven to 375 degrees.
- Place the brown sugar, oil and butter in a large bowl and beat at medium speed until well blended. Add the honey, vanilla and egg. Beat until combined.
- Weigh or lightly spoon the flour into the measuring cups and level with a knife (you don't want to pack in the flour). Combine the flour, baking soda and salt. Add to the sugar mixture. Beat at a low speed until almost combined.
- Add the chocolate and stir just until combined.
- Use a cookie scoop or tablespoon and drop onto parchment paper lined baking sheet. Sprinkle with the coarse salt and gently press to adhere.
- Bake for 8-10 minutes or until barely borne around the edges.
- Cool for 3 minutes on the pan then transfer to a wire rack to cool completely.
Recipe Source: adapted from, Cooking Light Magazine, April 2016