Best Honey Chocolate Chip Cookies Recipes

HONEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 300°F.
• Mix flour, baking soda and salt in a separate bowl.
• Cream honey, sugar and butter together until smooth, add vanilla just before you finish with the sugar and butter.
• Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.)
• Add chocolate chips.
• Drop on cookie sheets about 2 inches apart.
• Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.).
• Let them cool on the pans unti you can lift them off with a spatula to cooling racks.

WHOLE WHITE WHEAT AND HONEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

CHOCOLATE CHIP HONEY COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Beat shortening, honey, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla extract; beat until light and fluffy.
• Sift flour, baking soda, and salt together in a bowl; stir into honey mixture until just incorporated and dough comes together. Fold chocolate chips and almonds into dough. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges just begin to brown, 12 to 15 minutes.

CHOCOLATE CHIP COOKIES WITH HONEY-ROASTED ALMONDS AND CHILE

Steps:

• In a small bowl, whisk together all-purpose flour, whole-wheat flour, baking soda and baking powder. Set aside.
• In the bowl of a stand mixer, combine butter, light brown sugar and fine sea salt. Using the paddle attachment, cream for 3 minutes on medium until light and fluffy, scraping the mixer and bowl as needed to ensure the butter is well incorporated.
• Add the almond butter and beat for 1 minute until smooth, scraping the bowl as needed.
• In a small bowl with a fork, whisk the egg and egg yolk to combine. With the mixer running on medium-low speed, stream the egg into the creamed butter until fully incorporated, followed by the honey. Stop and scrape, return to medium speed and beat for another minute.
• Add the milk chocolate and almonds to the mixer and set to low speed just to combine. Turn off the mixer. Add the reserved flour mixture, then blend on low just until incorporated.
• Remove the bowl from the mixer and, using a spatula, fold the dough over in the bowl a few times.
• On a parchment-lined baking sheet, scoop rounded tablespoons or 1-ounce scoops of cookie dough. (You'll finish shaping them later.) Chill the scooped dough in the fridge for 1 hour until firm. (If baking later, freeze scooped dough on baking sheets, then transfer to a resealable freezer bag or container. When ready to bake, remove as many cookies as you intend to bake, let warm slightly, then proceed.)
• When ready to bake, heat the oven to 350 degrees and arrange two racks in upper and lower middle positions. Line two baking sheets with parchment paper or silicone baking mats.
• Prepare the coating: In a small bowl, stir together cane sugar, gochugaru and cinnamon.
• Remove chilled dough from the fridge and form each ball into a 1-inch-thick puck, rounding the edges and flattening the top and bottom. Drop each puck in the sugar mix as you go, flipping until fully coated.
• Place on the prepared baking sheets about 2 inches apart (about 15 cookies per sheet). Sprinkle each with a pinch of flaky sea salt, crushing between your fingertips as you distribute it.
• Bake the cookies for 8 minutes. After 8 minutes, rotate each sheet tray and lightly rap it to force the cookies to settle. (You should see craggy eruptions on the surface.) Bake the cookies for 2 to 3 more minutes, until the cookies are just golden at the edges but still slightly gooey in the center.
• Remove the cookies from the oven and let them cool on the baking sheets for 1 minute. Using a spatula, transfer the cookies to a cooling rack to cool completely. Repeat with remaining dough.

HONEY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Cream together butter and honey.
• Add beaten eggs, vanilla, and melted chocolate. Mix well.
• In a separate container, mix together all dry ingredients except the oatmeal, coconut, and nuts. (You may wish to sift the flour.).
• Add the dry ingredients to the wet ingredients and mix well.
• Add the coconut, nuts, and chocolate chips.
• The mixture will probably be a bit more gooey than your standard cookie recipe -- don't worry.
• Place dough in the fridge while you preheat the oven to 350 degrees.
• Drop by spoonfuls onto a greased cookie sheet.
• Bake for about 14 minutes.
• Let cool and enjoy!

HONEY ROAST PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT OVEN TO 350. 1. Stir together first 5 ingredients in a medium bowl, using a wooden spoon. Stir in chocolate morsels and 1/3 cup of flour. Substitute 1 cup coarsely chopped lightly salted peanuts or pecans for milk chocolate morsels. Proceed with recipe as directed.
• 2. Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet. I like to roll the dough in balls.
• 3. Bake at 350° for 8 minutes or until puffed and golden. (Cookies will be soft in the center.) Cool cookies on baking sheet 5 minutes. Remove to a wire rack.

PUMPKIN-HONEY CHOCOLATE CHIP COOKIES

Steps:

• In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
• In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips.
• Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix.
• Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.
• Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.

HONEY CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugar, then add honey.
• Add egg and vanilla.
• Add dry ingredients and mix well.
• Drop by teaspoonful onto ungreased cookie sheet.
• Bake 375F 10 minutes.

HONEY-GINGER CHOCOLATE CHIP COOKIES

Steps:

• PLACE oven racks on top third and bottom third of oven; PREHEAT oven to 350°F and LINE two baking sheets with waxed paper.
• WHISK step ONE ingredients in a medium bowl: 2 1/2 cups all-purpose flour, 1/2 cup crystallized ginger, 2 teaspoons baking soda, and 1/4 teaspoon salt.
• BEAT 3/4 cup sweet cream butter in a large bowl until creamy, using an electric mixer, about 2 minutes; SLOWLY beat in 1 cup golden brown sugar on medium-high speed until fluffy, about 3 minutes.
• ADD step FOUR ingredients: 1 large egg, 1/4 cup Grade A clover honey, 2-3 teaspoons peeled finely grated fresh ginger, 1 teaspoon ginger powder, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves; BEAT just until blended.
• ADD flour mixture in two additions, beating on low speed until just blended between additions.
• PLACE 1/2 cup granulated sugar into same bowl flour mixture was in previously.
• MEASURE 1 tablespoon of dough; ROLL into a ball between palms of hands, then roll in sugar in bowl to coat evenly and thoroughly; PLACE on baking sheet and flatten just slightly; REPEAT process with remaining cookie dough; ARRANGE cookies 1 1/2 to 2 inches apart.
• PRESS 5-6 Ghirardelli 60% Cacao Bittersweet Chocolate Chips evenly onto top surface of each cookie.
• BAKE cookies at 350°F until surfaces crack yet are slightly soft in the center (between 13-15 minutes); COOL completely on waxed paper sheets over rack; REMOVE cookies when cooled.
• SERVE and enjoy! STORE in a cookie jar, or in an airtight container at room temperature.

HONEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300
• Mix flour, baking soda and salt in separate bowl
• Cream honey, sugar and butter together until smooth, add vanilla at end
• Add flour mixture and beat until just smooth, do not overbeat or cookies will be too soft
• Add Chocolate chips and drop on cookie sheets about 2 inches apart