seriously good. that's really all you need to know. these are super chocolatey, sweet because of honey, soft, and chewy cookies. you will not be disappointed. if you're in carlsbad, stop by our boutique to make these with our honeycomb bark. the chunks of honeycomb add a whole other layer of magic.
- 1 1/2 cups all-purpose flour see notes below
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter see notes below, room temperature
- 1/2 cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 chopped Honeycomb Bar
- 1 cup chopped Chuao Honeycomb Bark (available in our boutique)
- (otherwise use enough chopped Honeycomb bars to equal 2 1/4 cups, i.e. LOTS of chocolate!)
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper
- In a medium bowl, sift the flour, baking soda and salt together.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg, honey, and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not over mix.
- Add chocolate and stir, again no over mixing, just until incorporated.
- Chill dough.
- Scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched
- Small cookies bake 8-10 minutes. Large cookies bake 10-13 minutes.
- Cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking. Don't over-mix cookie batter especially after the flour is added and add it gradually. Make sure your baking soda is not expired.
adapted from the baking chocolatess