Chocolate Chippers

Chocolate Chippers

Honey-kissed whole wheat cookies with a little extra crunch!
2 baking sheets, parchment paper, bowls, baking spatula, measuring cups, measuring spoons, wooden spoon, ordinary teaspoon, dinner knife
2/3 cup (160 mL) whole wheat flour (spoon in, level)
2 Tbsp (30 mL) all-purpose flour
¼ tsp (1 mL) baking soda
1/8 tsp (0.5 mL) salt
¼ cup (60 mL) soft unsalted butter (see “Butter”)
¼ cup (60 mL) firmly packed brown sugar
2 Tbsp (30 mL) runny honey
1 egg yolk (see “Eggs”)
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) chocolate chips
  1. Preheat the oven to 350°F (175°C).
  2. Line the baking sheets with parchment paper. (If you have only one baking sheet, after baking the first batch let the sheet cool before refilling it with the second batch of cookie dough.)
  3. In a bowl and using a baking spatula, mix the whole wheat flour, all-purpose flour, baking soda, and salt. Set aside.
  4. In another large bowl, use the back of a wooden spoon to cream together the butter, brown sugar, and honey. Mix in the egg yolk and vanilla, but don’t add the chocolate chips yet.
  5. Using an ordinary teaspoon, gradually add spoonfuls of the flour mixture into the butter mixture. Stir with a wooden spoon until blended, using a dinner knife to scrape off sticky ingredients. Mix in the chocolate chips.
  6. Use the teaspoon to scoop walnut-sized mounds of dough onto the parchment-lined baking sheets, pushing the dough off with your finger so the mounds are about 2 inches (5 cm) apart from each other. Make ten mounds on each sheet.
  7. Bake on the middle rack of the oven, one sheet at a time, for 11 to 12 minutes, or until the cookies are lightly golden at the edges. Cool cookies at least 5 minutes on the sheets before eating.
Makes 20 Chocolate Chippers.

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