Soft and moist without being doughy, these are the quintessential soft chocolate chip cookies. They're packed with chocolate chips AND — they're 100% whole grain! Who could ask for anything more?
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, salt, baking soda, and baking powder until smooth.
Beat in the vinegar and egg.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Stir the flour into the cookie dough, then the chocolate chips, mixing just until combined. Start with 2 cups chocolate chips, adding up to an additional 2/3 cup if you like your chocolate chip cookies really "chippy."
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.
Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Soft Chocolate Chip Cookies
Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.
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