Tuesday, March 10, 2015
Honey Chocolate Chip Cookies: Chocolate Chip Cookie Week!
And since I'm posting Honey Chocolate Chip Cookies, I thought I'd post some honey tips, particularly when substituting honey for sugar.
1. Generally you can substitute 2/3 cup honey for each cup of sugar in a recipe, but you'll probably want to reduce the amount of liquid by 1/4 cup for each cup of honey.
2. If you're baking, you'll want to reduce the heat by about 25 degrees to prevent burning.
3. And, here's one you might not know. If you're substituting honey in baking, add 1/2 tsp baking soda for each cup honey used.
From the Empire State Honey Producers comes this recipe (slightly adapted) for Honey Chocolate Chip Cookies
1. Honey Chocolate Chip Cookies
1/2 cup local honey
1/2 cup sweet butter
1/2 tsp Madagascar vanilla
1-1/2 C flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp Salt
1 cup chocolate chips or dark chocolate, chopped
1/2 cup chopped or ground walnuts (optional)
Cream honey and butter together. Add egg and vanilla.
In bowl, sift flour, soda, powder and salt together. Add to wet honey mixture. Mix.
Fold in nuts and chocolate chips (or chopped chocolate). Stir slightly.
Drop onto cookie sheet and bake at 350 for 10-12 minutes.
The following recipe for Honey Chocolate Chip Cookies is adapted from fraichement via Food52. It's for small batch baking and makes about 12 cookies. Since I'm prone to eat them all, this is a great recipe. :-) The cookies will be thin, so watch your time!
2. Honey Chocolate Chip Cookies
1 cup unbleached flour
1+ cup dark chocolate chips
4 Tbsp sweet butter, softened
1/3 cup + 1 Tbsp white, granulated sugar
2 Tbsp agave-maple syrup
2 1/3 Tbsp honey
1/2 tsp baking soda
1/4 tsp Madagascar vanilla extract
pinch of salt
In large mixing bowl, cream butter then add sugar, agave-maple syrup, and honey. Whisk in egg. When totally blended, add vanilla, baking soda, and pinch of salt. Add flour. Once dough is formed, fold in chocolate chips.
Cover with plastic wrap and chill for several hours.
Preheat oven to 350ºF.
Make 1 inch balls (or slightly larger) and place on parchment lined cookie sheet--2 inches apart.
Bake 5 minutes, then rotate and bake for another 5 minutes.
Allow the cookies to set and cool for 8-10 minutes.
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