Honey-Sweetened Chocolate Chip Cookies

These Oko Honey-sweetened chocolate chip cookies have the perfect textured, a delicious flavor, and a generous amount of chocolate.

 

Chef’s Notes

1. As with all honey-sweetened recipes on this blog, I use Oko Honey – Raw Premium Honey. If you use regular honey from the store keep in mind that it is not always the same. Often honey from the store has been watered down or mixed with corn syrup and recipes made with it (especially baked goods) will turn out very different.
2. For best results, use a good quality vanilla extract rather than an imitation vanilla.
3. I prefer dark chocolate chips in this recipe – Ghirardelli or Guitard brand.
4. The recipe works with no nuts and fewer chocolate chips too (even though I like the recipe as it is–my family prefers half the chocolate chips so that’s what we’ve been making recently). We’ve found that the no-nut version cookies taste better if you don’t flatten the dough balls before baking.

 

 

 

INGREDIENTS:

• 1 Cup Butter (Room Temperature)
• 1 Cup Oko Honey
• 2 Eggs
• 1 Tablespoon Pure Vanilla Extract
• 3 Cup White Flour
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 3 Cup Chocolate Chips
• 1 Cup Coarsely Chopped Walnuts/Pecans

 

STEP 1: 

ESTIMATED TIME: 1:00 MIN

Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.

 

STEP 2: 

ESTIMATED TIME: 2:00 MIN

In the bowl of a stand mixer using cookie paddles, combine softened butter and honey and whip 1-2 minutes until lightened, scraping down sides of bowl as needed. Add eggs and vanilla and mix well.

 

STEP 3: 

ESTIMATED TIME: 1:00 MIN

Add flour, salt, and baking soda and pulse until just a few streaks of flour remain. Add chocolate chips and nuts and pulse a few more times just until barely mixed.

 

 

STEP 4: 

ESTIMATED TIME: 5:00 MIN

Scoop giant 4-ounce portions of cookie dough (you can use a greased ⅓ cup measuring cup and fill it slightly heaping). Then roll them gently until they start to form a ball. I like to roll it just barely so the cookie still has some rustic character. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. Flatten each ball just slightly with a damp hand.

 

 

STEP 5: 

ESTIMATED TIME: 15:00 MIN

Bake each pan in preheated 375 degree oven (350 convection) for 14-15 minutes or until cookies are golden brown on edges and slightly crackly on top.

 

 

STEP 6: 

ESTIMATED TIME: 1:00 MIN

Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.