Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 117.
This is a good, simple cookie recipe. I do not recall using honey as an ingredient in cookies before. The honey taste isn't that noticeable. The cookies have a slightly grainy quality. I would have preferred more chocolate chips. They do not have a very strong chocolate flavor. I thought these were okay, but I have tried other chocolate chip cookies recipes of hers that I like better.
1 1/4 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 lb. (1 stick) sweet butter
1/2 tsp. vanilla extract
1/2 cup honey
1 egg
1 cup pecans or walnuts, chopped
1 cup semisweet chocolate chips
Preheat the oven to 375. Line cookie sheets with foil.
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| Sift together the flour, baking soda and salt and set aside. Cream the butter. |
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| Mix in the honey and vanilla. Add the egg. |
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| Add the sifted dry ingredients. |
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| Use a tablespon or small ice-cream scoop to form the cookies. Place them about 2 inches apart on the cookie sheets. |
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| Bake for about 13-15 minutes, reversing the sheets half-way through. The cookies should be slightly colored and spring back when lightly touched. Transfer to the a cooling rack. Store in an airtight container. |
2 comments:
I found your observations very interesting, because they reflect my own experiences back during the period when promoting "natural" ingredients was just budding. I do think this type of recipe has a "shelf life" date that expired long ago!
Oh good Elizabeth, that is good to hear!
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