I wish I could say that these are great, but I haven't tried them yet. Maybe you would like to try and report back? This came via email from King Arthur Flour Company, and their recipes are usually pretty reliable. Anyway, it looked intriguing:
Soft Chocolate Chip Cookies
Crispy on the outside, Soft and moist (but not "wet") on the inside, absolutely packed with chocolate chips, these are the quintessential soft chocolate chip cookies. AND—they’re 100% whole grain! Who could ask for anything more?
6 tablespoons (3 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (5 5/8 ounces) brown sugar, lightly packed
3 tablespoons (2 1/4 ounces) honey
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
3/4 teaspoon salt
1 tablespoon (1/2 ounce) cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (8 ounces) King Arthur White Whole Wheat Flour, organic preferred
2 2/3 to 3 cups (16 to 18 ounces) semisweet chocolate chips
Preheat the oven to 350E:F. Lightly grease (or line with parchment) two baking sheets.
To prepare the dough: In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, and salt till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the flour, then the chocolate chips, mixing JUST till combined.
Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here.
To bake the cookies: Bake the cookies for 10 to 11 minutes, until they’re starting to brown around the edges. Remove them from the oven, and allow them to cool for 5 minutes before transferring them to a rack to cool completely.
Yield: about 3 dozen cookies.
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