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Honey Sweetened Chocolate Chip Cookies

Honey sweetened chocolate chip cookies with a chewy, golden crumb and dark chocolate chips baked until the edges turn lightly golden. Melt-and-whisk honey butter creates a smooth dough, then a 1-hour chill helps the cookies hold their shape.
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Prep Time 15 minutes
Cook Time 10 minutes
chill 1 hour
Total Time 1 hour 25 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

unsalted butter, melted and cooled
  • 0.5 cup unsalted butter
honey
  • 0.67 cup honey
egg
  • 1 large egg
vanilla extract
  • 2 tsp vanilla extract
all-purpose flour
  • 2.25 cup all-purpose flour
baking soda
  • 1 tsp baking soda
salt
  • 0.5 tsp salt
dark chocolate chips
  • 1 cup dark chocolate chips

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Whisk melted butter and honey until smooth, then whisk in the egg and vanilla extract until fully combined. Stop when the mixture looks glossy and uniform.
  2. Stir in all-purpose flour, baking soda, and salt until a soft dough forms. Mix just until no dry flour streaks remain, and the dough looks thick and scoopable.
  3. Fold in dark chocolate chips until evenly distributed throughout the dough. You should see chips speckled across the dough with no large clumps.
  4. Chill the dough for 1 hour so it firms up. The dough should feel tighter and easier to scoop after resting.
Bake
  1. Preheat the oven to 325F. Line a sheet pan with parchment so the cookies bake evenly and release cleanly.
  2. Scoop 2-tablespoon balls of dough onto the parchment-lined sheets, spacing them apart. Flatten each mound very slightly so they bake into consistent rounds.
  3. Bake for 9-11 minutes until lightly golden at the edges, because honey browns quickly. Pull them when the centers still look slightly soft.
  4. Cool the cookies for 10 minutes on the sheet. They will finish setting as they cool, and the edges will deepen to a warm golden color.

Notes

For the best texture, chill the dough the full 1 hour so the cookies don’t spread too much in the oven. Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months. For a dietary swap, use a gluten-free 1:1 all-purpose flour blend in the same measurement for a gluten-free version (dough consistency may vary slightly).