This has been my go-to «house» cookie for years—when I tell the kids I’m making cookies, it’s these guys, made with no-frills, good ol’ whole-wheat flour. The good news is that they work with other flours, too. They’re wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey.
- 1 cup packed dark brown sugar
- 6 tablespoons canola oil
- 6 tablespoons butter, softened
- 2 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 9.5 ounces whole-wheat flour (about 2 cups)
- 1 teaspoon baking soda
- 3/8 teaspoon table salt
- 4 ounces premium semisweet chocolate, chopped
- 3/8 teaspoon fleur de sel or other coarse sea salt
How to Make It
Preheat oven to 375°.
Place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add honey, vanilla, and egg; beat until well combined.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and table salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until almost combined. Add chocolate; beat at low speed just until combined.
Spoon dough by rounded tablespoonfuls onto parchment paper—ined baking sheets (12 cookies per sheet); sprinkle 1/8 teaspoon sea salt evenly over each batch of 12, pressing gently to adhere. Bake in batches at 375° for 8 to 10 minutes or until barely browned around edges. Cool cookies on pan 3 minutes; place on a wire rack to cool.