Honey–Chocolate Chip Cookies

Honey Chocolate-Chip Cookies

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.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
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

Ingredients

  • 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

Instructions

  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.