This is the traditional Toll House cookie recipe, with a few changes.  I have made the flour substitution for years but just last week tried the honey sub to great results.  They don’t get crispy, they stay somewhat chewy, and have a light honey flavor.


Note:  I learned recently that for best results, only leave the butter out to soften for an hour or so.  It helps to take the eggs out to come to room temperature, too.


1 cup all-purpose flour

1 cup whole wheat flour

¼ cup almond meal

1 teaspoon baking soda

1 teaspoon sea salt or kosher salt

2 sticks butter, at room temperature

1 cup packed brown sugar (or ¾ cup)

½ cup honey (or ¾ cup white sugar)

1 teaspoon vanilla

2 eggs

1 package semi-sweet chocolate chips

1 cup chopped pecans


Whisk together first five ingredients.  Beat butter and brown sugar together.  Beat in honey and vanilla.  Beat in eggs.  Mix in flour mixture.  Stir in chips and nuts.  Drop onto ungreased baking sheets.


Bake in preheated 375-degree oven for 9 – 10 minutes.  Cool on racks.

Click here for printable version of CHOCCHOCOLATE CHIP COOKIES


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