Thursday, March 25, 2021

Honey Whole Wheat Chocolate Chunk Cookies


I tried another kind of chocolate chip cookie, because why not. The original recipe, honey whole wheat chocolate chunk cookies, called for whole wheat bread flour, but I’ve never been able to find it in stores. (I mean, I *could* get it online as long as I want like 20 pounds of it, but I’m not running a restaurant!) So I used white whole wheat flour instead, and Hu dark chocolate gems in lieu of chocolate chips or chopped chocolate. 

These cookies were good, but they came out flat instead of nice and plump like in the original post. It could be the honey, but I’ll take the blame because I changed the flour, and that’s essentially a load-bearing structure in a cookie. My bad! I really enjoyed these; the taste of the honey was noticeable, but still subtle. They would have been great with a sprinkle of salt flakes on top, too! 

½ cup lactose-free butter, cubed 
½ cup raw cane sugar or brown sugar (I used ¼ cup of each) 
¼ cup honey 
1 egg 
1 tsp. vanilla extract 
1 ½ cups whole wheat bread flour (see note above) 
½ tsp. salt 
½ tsp. baking soda 
½ tsp. baking powder 
160 g chopped chocolate or 1 cup chocolate chips 

In a food processor fitted with the blade attachment, mix butter, sugar and honey until smooth. 

Stop the processor and add egg and vanilla. Mix again until creamy. With the machine turned off, scrape down the sides with a spatula if needed. 

Sift the flour, salt, baking soda and baking powder into the mixer. Add the chocolate. Pulse a few times until the dough comes together in a ball. 

Shape the dough into cookies and place on a baking sheet. (The original post said that you’ll get 15 cookie balls weighing 50 g each; I used my 3-oz cookie scoop and got 14 cookies.) Flatten slightly with the palm of your hand (I didn’t). 

Preheat the oven to 350 °F. Chill the shaped cookies in the refrigerator while the oven is heating, about 10 minutes. (This helps the whole wheat flour get absorbed into the dough.) 

Bake cookies for 10 minutes (11 minutes for me), then remove from oven and let cool on the pan for 5 minutes. Transfer to a wire rack to continue to cool and enjoy.

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