Whole Wheat Honey Chocolate Chunk Cookies

Well, that’s a mouthful.

The name of this damn recipe is a mouthful, that is (see what I did there? I’m so punny). I had been toying around with the idea of calling them ‘Half Whole Wheat/Half All-Purpose Honey Dark Chocolate Chunk Cookies‘ …and then my brain melted and I realized how ridiculous it sounded. Half and whole can’t be used in the same recipe name! That, and I’m basically naming every ingredient I’ve used to make them…

“Coming to a blog near you: Half Whole Wheat/Half All-Purpose/Honey/Vanilla/Dark Chocolate Chunk/Sea Salt Cookies!”

…you get the point.

I’m pretty sure there was a week last month where I made these cookies three times — which is odd, because my attention span usually lasts until about halfway through a recipe before I’ve mentally moved onto the next one. That’s a sure sign that these cookies are delicious.

…or maybe it’s actually just a sign that I’m getting over a MAJOR chocolate chip cookie craving. Either way, this recipe was a solid find. The addition of honey is both surprising and delicious,  chunks are better than chips (when it comes to cookies), and dark is always a sure winner over milk, wherever chocolate is concerned! Chocolate chip cookies, taken to the next level; Kristin, these are pure genius.

I really don’t have much else to say about these cookies… which is pathetic, given the amount of time it took for me to pull this post together (one day I’ll learn how to properly manage my time, I swear). Regardless, if it’s any testament to how tasty they are, at least know this: a couple of weeks ago I made a batch to bring in to my new coworkers and another for Pete to take to work — and every.last.cookie was devoured. boom.

Whole Wheat Honey Chocolate Chunk Cookies

 

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Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Yield: 3 dozen cookies

Ingredients

• 1 cups all-purpose flour
• ¾ cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup canola oil
• 1 cup brown sugar, packed
• 1 egg
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 8 ounces dark chocolate, chopped

Instructions

1. In a small bowl, combine flours, baking powder and soda, and salt; set aside.
2. In a large bowl, beat the canola oil and brown sugar until light and fluffy, then beat in the egg, honey and vanilla. Add the dry ingredients to the wet and combine, adding in your chocolate chunks once a dough has started to form. Refrigerate the dough for 15 minutes or until chilled.
3. Preheat the oven to 350 degrees F; grease your cookie sheet(s) or line with parchment paper. Form tablespoon-sized cookie dough balls and place on your cookie sheet about two inches apart.
4. Bake for 8 - 10 minutes or until lightly browned. Cool slightly on cookie sheet, then transfer to wire racks.

Notes / Variations

The original recipe called for a stick of butter instead of canola oil. I prefer to use canola oil in my baking when possible, as I've found that it makes the cookies more plump and less flat. However, feel free to use butter if you prefer!
Also, in place of (or in addition to) the dark chocolate chunks, feel free to use whatever type of chocolate chip you have on hand - or even substitute nuts or bits of candy.

Recipe From: Pastry Affair | Honey Chocolate Chunk Cookies

Nutrition Information

Serving Size: 1 cookie Calories: 105 Fat: 5.1g Saturated Fat: 1.6g Carbohydrates: 13.8g Sugar: 8.6g Sodium: 75mg Fiber: 0.4g Protein: 1.3g

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So go ahead — make these cookies! Betcha can’t stop after just one batch :)