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Honey Sweetened Chocolate Chip Cookies

Honey sweetened chocolate chip cookies bake up with lightly golden edges and soft centers, using honey instead of granulated sugar. Chill the dough for 30 minutes before scooping, then bake the cookies one sheet at a time.
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Prep Time 15 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup honey
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 0.75 tsp baking soda
  • 0.5 tsp salt
  • 1 cup semisweet chocolate chips

Equipment

  • 2 13x18-inch rimmed baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two 13x18-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the softened butter and honey until smooth and well combined, about 1 minute.
  4. Beat in the egg and vanilla until combined.
  5. In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture and mix just until no dry flour remains.
  7. Fold in the chocolate chips.
  8. Cover and refrigerate the dough for 30 minutes, until firm enough to scoop.
  9. Scoop the dough into 1 1/2-tablespoon portions.
  10. Arrange 12 portions on each prepared baking sheet, spacing them about 2 inches apart.
  11. Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
  12. Let the cookies cool on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool.

Notes

For evenly baked cookies, keep the dough chilled until it is firm enough to scoop. Store in an airtight container at room temperature for up to 4 days; freezer-friendly. For a dairy-free variation, use dairy-free butter and chocolate chips.