Chocolate Chip Soft & Chewy

By MarieR

Soft and moist (but not "wet"), 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?
King Arthur Flour 2015, Page 54.

Ingredients

• 6 tablespoons unsalted butter
• 1/3 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 3 tablespoons honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon espresso powder
• 1/2 teaspoon butterscotch or butter-rum flavor, optional
• 3/4 teaspoon salt
• 1 tablespoon cider vinegar
• 1 large egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups King Arthur White Whole Wheat Flour
• 2 2/3 to 3 cups semisweet chocolate chips

Preparation

Step 1

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, butter-rum flavor, and salt until smooth.
Beat in the vinegar, egg, baking soda, and baking powder.
Stir in the flour, then the chocolate chips, mixing just until combined.
Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 6 dozen 2" cookies.
Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time.
Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.