Ingredients
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1 cup packed dark Brown Sugar
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6 Tbsp Canola Oil
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6 Tbsp Butter
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2 Tbsp Honey
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1½ tsp Vanilla Extract
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1 large Egg
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9.5 oz whole- Wheat Flour
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1 tsp Baking Soda
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⅜ tsp table Salt
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4 oz premium Semisweet Chocolate
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⅜ tsp coarse Sea Salt
Directions
These cookies are made with whole-wheat flour for a nutrition boost, but the good news is that they work with other flours, too. They’re wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey.
Steps
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1
Done
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Preheat oven to 375°F. |
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2
Done
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Place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add honey, vanilla, and egg; beat until well combined. |
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3
Done
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Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and table salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until almost combined. Add chocolate; beat at low speed just until combined. |
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4
Done
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Spoon dough by rounded tablespoonfuls onto parchment paper–lined baking sheets (12 cookies per sheet); sprinkle ⅛ teaspoon sea salt evenly over each batch of 12, pressing gently to adhere. Bake in batches at 375°F for 8 to 10 minutes or until barely browned around edges. Cool cookies on pan 3 minutes; place on a wire rack to cool. |
