This is the traditional Toll House cookie recipe. 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.
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
½ cup honey
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 one at a time. Mix in flour mixture. Stir in chips and nuts. Drop onto ungreased baking sheets.
Bake in preheated 375-degree oven for 9 – 11 minutes. Cool on racks.
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