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soft whole-grain chocolate chip cookies


  • 6 tablespoons unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 3 tablespoons runny honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon espresso powder (I omitted this for the kids)
  • 1/2 teaspoon butterscotch or butter-rum flavor, optional (I didn’t use this)
  • 3/4 teaspoon salt
  • 1 tablespoon cider vinegar (I used white vinegar)
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups white whole wheat flour*
  • 2 2/3 to 3 cups semisweet chocolate chips (I preferred the taste of 2 2/3 cups)

*White whole wheat is made from bran that is lighter in color and more mild in flavor than traditional whole wheat flour.


  1. Preheat your oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl or using an electric stand mixer, beat together the butter, sugars, honey, vanilla, and salt until smooth.
  3. Mix in the vinegar, egg, baking soda, and baking powder.
  4. Add the flour, a little bit at a time, followed by the chocolate chips. Mix until just combined.
  5. Portion the dough using a mini 1-inch ice cream scoop (or a tablespoon) onto your lined baking sheets.
  6. Bake for 10 to 11 minutes until the cookies are barely starting to brown. They might look too light in color and underdone, but this is what you want. If you over bake them, they won’t be soft. Note: if you’re using a darker cookie sheet without parchment, bake for a shorter period of time.
  7. When finished, remove the cookies from the oven. Cool on the tray for 10 minutes.
  8. Transfer to a wire rack to finish cooling.