2Tablespoonsmolassesor use 1.5T if you don’t love molasses
1egg
1teaspoonvanilla
1 ½cupswhole-wheat flourI used “white” whole wheat
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupdark or bittersweet chocolate chips*Important!! Use the darkest chips you can find for best results!
Instructions
Using a whisk, fork, hand mixer, or stand mixer, cream the butter. Add the sugar, molasses, and honey, and mix well, then add the egg and mix well. Set aside.
In a separate bowl, mix together the dry ingredients – flour, baking powder, baking soda, and salt. Slowly incorporate dry ingredients into the wet ingredients, stirring well. Then fold in the chocolate chips.
LET DOUGH COOL & REST. Place in fridge for at least 15 minutes. You can even refrigerate this overnight (covered), or roll it into a log and freeze it for easy slice & bake cookies! Meanwhile, preheat the oven to 350ºF.
Scoop out about 1 tablespoon of dough per cookie and roll into a ball using your hands. Place on baking sheet (parchment paper recommended), and press down slightly to make it flatter. These cookies don’t spread much at all, so you can place them close together.
Bake for about 10-12 minutes (mine took 11!) or until the bottom is slightly browned. Let cool about 3 minutes, then remove from pan. They will firm up as they cool, but remain very soft! Enjoy. :)
Notes: If you’re not ready for low-sugar and whole wheat flour, sub in ½ cup white flour for ½ cup whole wheat, and about ⅛-1/4 cup brown sugar for the molasses and honey. For FLUFFY cookies instead of chewy cookies, reduce sugar to ¼ cup and add 2 Tablespoons honey.