1 tbsp Egg water (replacer whisked in 3tbsp (or use 1 large egg))
0.5 tsp baking soda
0.5 tsp baking powder
2 cups Wholewheat Flour (White)
2 ~ 3 cups Chocolate (Semisweet Chips)
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.
In a large bowl, beat together butter, sugars, honey, vanilla, espresso powder and salt until smooth. Beat in the vanilla, egg replacer mixture (or egg), baking soda and baking powder.
Stir in the flour, then the chocolate chips, mixing just until combined.
Drop 1~1¼" balls of dough onto the prepared baking sheets. Bake for 10~11 minutes, until their bottoms are just starting to turn brown. They might look undone and very soft, but that's OK, these cookies are supposed to be soft.
Remove the cookies from the oven, then allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.