Crisp and Chewy Whole Wheat and
Honey Sweetened Cookies


Adapted from a Martha Stuart recipe.


3 Cups Whole Wheat Flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon baking soda
2 sticks butter, softened
1 1/2 cups honey (I prefer raw)
2 large eggs
1 teaspoon pure vanilla extract
2 cups semi sweet chocolate chips (I do half chunks and half mini chips)


1. Sift together flour, salt, baking powder, and baking soda.

2. Preheat oven to 325. Beat butter and honey with a mixer on medium-high speed until pale and fluffy,
    about 4 minutes. Beat in eggs one at a time. Add vanilla. Reduce speed to low. Add flour mixture;
    beat until combined. Mix in chocolate chips.

3. Using a 2 1/4 inch ice cream scoop (about 3 tablespoons), drop dough onto parchment lined
    baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in middle,
    about 13-15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

Makes 20

Make Ahead 
Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.