Crunchy-Chewy Salted Chocolate Chunk Cookies
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ann Taylor Pittman
This has been my go-to "house" cookie for years--when I tell the kids I'm making cookies, it's these guys, made with no-frills, good ol' whole-wheat flour. The good news is that they work with other flours, too. They're wonde
Ingredients
1 cup packed dark brown sugar
6 tablespoons canola oil
6 tablespoons butter, softened
2 tablespoons honey
1 1/2 teaspoons vanilla extract
1 large egg
9.5 ounces whole-wheat flour (about 2 cups)
1 teaspoon baking soda
3/8 teaspoon table salt
4 ounces premium semisweet chocolate, chopped
3/8 teaspoon fleur de sel or other coarse sea salt
Instructions
Preheat oven to 375 °.
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.
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.
Spoon dough by rounded tablespoonfuls onto parchment paper—ined baking sheets (12 cookies per sheet); sprinkle 1/8 teaspoon sea salt evenly over each batch of 12, pressing gently to adhere. Bake in batches at 375 ° for 8 to 10 minutes or until barely browned around edges. Cool cookies on pan 3 minutes; place on a wire rack to cool.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment