|Using a scoop and dipping the scoop in sugar in between scooping makes the dough more readily release and for nice uniform cookies!|
At any rate I came across this recipe in my March issue of my King Arthur Catalog and have been meaning to try them. I did adapt them a bit but I am sure they are delicious either way!
Ingredients for Soft Chocolate Chip Cookies with Honey:
6 T. soft butter
1/3 C. sugar
1/2 C. packed dark brown sugar
3 T. honey
2 t. vanilla bean paste (just use vanilla if you don't have)
1/2 t. Espresso powder (use instant coffee powder if you do not have)
3/4 t. salt
1 T. cider vinegar
1 large egg
1/2 t. baking soda
1/2 t. baking powder
2 C. King Arthur White Whole Wheat Flour
3 C. semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Prepare the baking sheets with parchment paper and set aside.
Using a large bowl beat together the butter, sugars, honey, vanilla, Espresso powder, and salt. Beat in vinegar, egg, baking soda, and baking powder until smooth. Stir in the flour then the chocolate chips until just blended.
|I scoop the cookie dough out onto a paper plate before chilling the batter as it makes it easier for me to get to it!|
|My helpful hint is to use a coffe cup with sugar in the bottom to swirl your cookie scoop into between dips of the cookie dough!|
|They look very uniform all lined up and ready to go into my oven!|
I also baked 2 pies today I had promised to folks, a raisin and a cherry so it was a nice day for baking!
|Homemade cherry pie! Brian is off delivering the raisin pie already this morning. I will deliver this one.|