Deliscious Soft Chocolate Chip Cookies Made with HONEY.

Using a scoop and dipping the scoop in sugar in between scooping makes the dough more readily release and for nice uniform cookies!

Lately I have loved using more and more honey in my cooking.  It just adds some little extra somethin' somethin' I really like.  The fact that it never spoils leads me to think it may well act as somewhat of a preservative too.

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!

Refrigerate the dough for 20 or 30 minutes.  Use a 1 tablespoon cookie scoop, about 1 1/2" across to dip each cookie.  Keep a coffee cup with about 1/2 cup of sugar handy and swish the dipper well in the sugar before taking each scoop.

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!

This really speeds things along as the cookie dough does not stick in the scoop and comes out much more readily!  Really speeds thing up for me!

They look very uniform all lined up and ready to go into my oven!

Bake for 10-11 minutes until just set.  DO NOT OVER BAKE.  Let the cookies cool in the pan for 10 minutes before removing.  I yielded 3 and 1/3 dozen cookies.  I gave some to a friend to taste test and she texted me,  "OMG these are perfect!"  I agree!  They are great!

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.

They turned out fine too.  I was happy and tired.