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For this Rosh Hashanah, one cookbook author is recommending a true taste of the season, Chocolate Chip Honey Cookies. It includes a copious amount of honey, because that's a very seasonal flavor for the New Year. Miriam Pascal stopped by Tonia's Kitchen to talk about her new cookbook, Something Sweet. Miriam told Tonia she uses oil in her cookies, instead of butter, to keep them non-dairy. It also means they have a lighter texture. It's a delicious treat for your new year dinner. L'Shana Tova!
For this Rosh Hashanah, one cookbook author is recommending a true taste of the season, Chocolate Chip Honey Cookies. It includes a copious amount of honey, because that's a very seasonal flavor for the New Year. Miriam Pascal stopped by Tonia's Kitchen to talk about her new cookbook, Something Sweet. Miriam told Tonia she uses oil in her cookies, instead of butter, to keep them non-dairy. It also means they have a lighter texture. It's a delicious treat for your new year dinner. L'Shana Tova!
Ingredients
- 1 cup oil
- 1 cup of honey
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 eggs
- 2 tablespoons cornstarch
- 2½ cups flour
- 1 bag (about 1 -1 ½ cups) good quality chocolate chips
Instructions
- Preheat oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat together oil, honey and sugars until smooth and creamy.
- Add the vanilla, baking soda, eggs, and cornstarch, beating well to combine after each addition. Add flour and beat until just combined. Add chocolate chips and stir to combine.
- Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 8 to 9 minutes, until the tops are set. Do not overbake.
