We also boast in our sufferings, knowing that suffering produces endurance, and endurance produces character, and character produces hope, and hope does not disappoint us, because God's love has been poured into our hearts through the Holy Spirit that has been given to us. Romans 5:3-5
You owe it to yourself to try these cookies. I'm providing the recipe in true form as it is on www.kingarthurflour.com (which, for those of you who don't know, makes some beautiful flour.)
HOWEVER, I used Whole Wheat Pastry Flour instead, and I cut the sugar in HALF.
You won't miss a thing.
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 350°: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.