Sharing cookies is the best, and I can’t pick whether it’s better to bake the cookies yourself or to receive them from others. Either way, deliciousness is involved (because who doesn’t eat at least one cookie when they are baking for others?)
These cookies were made for the annual Food Blogger Cookie Swap hosted by Lindsay from Love and Olive Oil and Julie from The Little Kitchen. I sent out 1 dozen of these honey chocolate chunk cookies to two different food bloggers (Food Mamma and Noms for the Poor) and I’m so happy I learned about them through this process.
I participated last year too, and baked some chocolate gingerbread cookies. Essentially my goal in life is to make as many cookie recipes as I can, and stuff chocolate chips in them.
Totally makes sense.
I blame exams…or laziness…but mostly exams.
But I promise there will be a ton of awesome treats heading your way when exams are finished. Call this the month of sugar.
Enjoy, lovers! xx
- 8 tbsp (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 1 large egg
- 3 tbsp honey
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 6 ounces (170 grams) dark chocolate, roughly chopped
- Preheat oven to 350 degrees F.
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the egg, honey, and vanilla extract.
- In a medium bowl, whisk the flours, baking powder, baking soda, and salt until combined. Add to the wet mixture and stir until combined. Gently fold in the dark chocolate chunks. Refrigerate the cookie dough for 15-20 minutes, or until chilled. Do not skip this step!
- Drop cookies onto a cookie sheet in heaping tablespoonfuls and bake for 8-10 minutes, or until lightly browned.
- Allow the cookies to rest on the cookie sheet for a few minutes to firm up before transferring to a cooling rack to cool completely.
Recipe adapted from A Pastry Affair