~Make the dough in advance to allow it to hydrate to enhance the browning and deepen the flavor.

In bowl combine:
34 oz whole wheat pastry flour
1 T baking soda
1 t salt

In bosch mixer with dough hook mix:
1 lb melted and cooled unsalted butter
14 oz honey
7 oz maple syrup
2 oz molasses

Mix in:
4 eggs
2 oz vanilla
Mix until fully incorporated and smooth.

In 4 batches add the dry ingredients and mix gently. Mix and rest 10-15 minutes to absorb all that liquid sweeteners. Mix again gently but don't overmix.

Mix in:
3 c chocolate chips
Stir well but don't overmix.

Either leave the dough, covered, on the counter for an hour or two to hydrate or refrigerate a day or two (allow much time to come to room temp to scoop). Or scoop and refrigerate then freeze the scoops.

Scoop large or small. Small will fit 24 on large 2/3 size baking sheet. Flatten like a pancake. From there they will rise up but not have much spread.

Bake at convection bake 375* 9 -12 minutes, depending on their size. Bake until they are deep golden brown. This is what makes them keep well, rather than baking until just barely done.

Cool them ON THE BAKING SHEET 1-3 minutes before removing to a wire rack.

~TO BAKE FROM FROZEN, especially very small scoops bake only on convection 300* about 15 minutes.

~These should keep nicely in an airtight container.
-flatten before baking
-bake until browned (instead of just barely set as we often do)
-let cool completely

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