Honey Chocolate-Chip Cookies
Honey makes a great substitute for brown sugar. A deep, spicy honey like sourwood works best, though you can experiment with different single varietal honeys for extra flavor. Get the recipe for Honey Chocolate-Chip Cookies ». Anna Stockwell

This recipe was developed by Helen Rosner after she found herself snowed in with no brown sugar. A deep, spicy honey like sourwood works best, though any honey will do.

Honey–Chocolate Chip Cookies Honey–Chocolate Chip Cookies
Used in place of brown sugar, honey adds a deep, floral sweetness to these chewy, crisp-edged chocolate chip cookies.
Yield: makes 4 dozen cookies


  • 2 14 cups all-purpose flour
  • 1 tsp. baking soda
  • 12 tsp. salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 12 cups white sugar
  • 3 tbsp. honey
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 cups bittersweet chocolate chips, or chopped bittersweet chocolate


  1. Heat oven to to 375º F. In a small mixing bowl, mix together the flour, baking soda, and salt. In a large mixing bowl, cream together the butter, sugar, honey, eggs, and vanilla; gradually add the dry ingredients until a dough forms. Stir in the chocolate.
  2. Drop 1-tablespoon portions of dough onto cookie sheets lined with parchment paper; bake for 8-9 minutes, rotating the cookie sheets after 5 minutes. Cool on a wire rack. The cookies will keep in an airtight container for up to 2 weeks.