Skinny Chocolate Drizzled Graham Cookies

Preheat oven to 375°F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt, and cinnamon. Beat until light and fluffy, scraping side of bowl occasionally.

Beat in eggs, honey, and vanilla until combined. Beat in as much of the all-purpose flour and the whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in 1/2 cup semisweet chocolate pieces.

Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets. Flatten balls slightly. Bake for 8 to 9 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack to cool.

In a small saucepan, combine bittersweet chocolate and shortening; heat over low heat until melted and smooth, stirring often. Cool slightly. Transfer melted chocolate mixture to a small resealable plastic bag; seal bag. Snip a small hole in one corner of the bag; pipe chocolate on tops of cookies. Let stand about 30 minutes or until set.

Chocolate Chocolate-Dipped Graham Cookies: Prepare as above, except add 1/4 cup unsweetened cocoa powder with the all-purpose flour.