I am a firm believer that whole wheat flour is meant for cookies and cookies are meant for whole wheat flour. The two are a match made in heaven. The whole wheat flour adds a texture and flavor that elevates virtually any cookie recipe. The recipe below is one of my favorites though. The cookies are soft, tender, and FULL of chocolate! If you like yours a little less rich, feel free to half the amount of chocolate chips.
Ingredients
- 1, 12 oz package of chocolate chips
Dry Ingredients
- 2 1/2 Cups of Firefly Fields Organic Whole Wheat Flour
- 1 tsp of baking soda
- 1/2 tsp of salt
Wet Ingredients
- 1 Cup of Firefly Fields Honey
- 1/2 Cup of softened, unsalted butter
- 1 tsp of vanilla extract
- 1 egg
-Prep/Cook Time-
10 min. prep
10 min. bake
1 hour cooling
-Cook Type-
Bake
-Contributor-
Instructions
- Whisk together all of the dry ingredients.
- Mix together all of the wet ingredients until it’s light and creamy.
- Mix the dry and wet ingredients until you get a nice cookie dough, then stir in your chocolate chips.
- Spoon your cookie dough onto a baking sheet lined with parchment paper
- Bake at 375 degrees for 8-10 minutes, or until a nice light golden color. The cookies will be soft, so let them cool on the baking sheet for about 30 minutes before transferring to a wire rack for an additional 30 minutes.
Grab a glass of milk and enjoy!
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