These honey chocolate chip cookies are soft with chewy edges and perfect for a sweet treat. You're going to love them with a glass of milk or an extra drizzle of honey on top.
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Thanks to the honey inside, they're also very moist, like eating warmed cookie dough, so if you're a fan of raw dough, you'll be happy with how these honey sweetened chocolate chip cookies turn out.
These chocolate chip honey cookies are a fun twist on a classic sweet treat and we are totally here for it! While the honey may not make the cookies healthier, it does give them a great texture and taste.
We love chocolate chip cookies around here and these Honey Chocolate Chip Cookies are amongst our top favorites.
Other favorites include Chocolate Chip Cookies Without Eggs, Oreo Chocolate Chip Cookies, and Chocolate Chip Marshmallow Cookies.
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💛 Why You'll Love This Recipe
- You can use any honey. There are so many different types of honey out there, and each one has its own flavor profile. While my favorite is Meadowfoam honey, any brand or type (like wildflower honey, clover honey, etc.) would work here. Agave could also be used as well.
- Basic ingredients. You'll be happy to know that you may very well find most (if not all) of the ingredients needed for this recipe in your pantry right now.
- You can make the dough in advance. As hard as it is to wait, we will need patience as the dough chills. This is great though, because you can easily make the cookie dough the night before you want to serve them up! Hot cookies straight from the oven is always a welcomed treat!
🛒 Ingredients
Spices- Adding in cinnamon and nutmeg is 100% optional. While I like the warmth they bring, the cookies taste incredible without them, and some may even prefer it that way.
Sugars- You will need both granulated sugar as well as packed brown sugar to make these cookies sweet, caramelized, and chewy around the edges.
Eggs- You will need eggs to give us a binder so that the cookies don't crumble apart. The added egg yolk will bring even more flavor/richness.
Chocolate chips- Use semi-sweet chocolate, milk chocolate, or a combination of the two. If you still have chocolate chips left over, try making some Chocolate Chip Loaf Cake or this One Bowl Chocolate Chip Banana Bread.
See the recipe card below for full ingredients and instructions.
🥣 Recipe Add-Ins
If desired, you can add in up to one cup of chopped nuts such as macadamia, walnuts, or pecans. This will add a nice subtle crunch to your cookies. I've made Pretzel Potato Chip Cookies, so you can think about adding a salty crunch too.
💰 Budget-Friendly Tips
Use store-brand honey. You don't need specialty honey for great cookies, generic wildflower or clover honey works just as well and costs far less than artisan varieties.
Buy chocolate chips in bulk. Larger bags (Sam's Club, Costco, or Walmart's big size) offer the lowest cost per ounce. Freeze extras and scoop out what you need for future bakes.
Repurpose leftover ingredients. Extra chocolate chips or brown sugar can be used in recipes like Chocolate Chip Loaf Cake, One Bowl Chocolate Chip Banana Bread, or even Pretzel Potato Chip Cookies.
🥄 Instructions for Honey Chocolate Chip Cookies
Step 1: Add flour, cornstarch, baking soda, baking powder, salt, cinnamon, and nutmeg to a bowl (Image 1).
Step 2: Whisk together to combine and set aside (Image 2).
Step 3: Add your butter, sugars and honey to another large bowl (Image 3).
Step 4: Cream together for 3-4 minutes or until light and fluffy (Image 4).
Step 5: Add in egg, egg yolk, and vanilla (Image 5).
Step 6: Mix until incorporated (Image 6).
Step 7: Slowly stir in the dry ingredients. Do not overmix the dough (Images 7&8).
Step 8: Add the chocolate chips (Image 9). Fold together until evenly distributed (Image 10).
Step 9: Cover the bowl with plastic wrap and place it into the fridge. Chill for 1-2 hours or longer (preferably overnight).
Step 10: Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
Step 11: Scoop the dough into 2 tablespoon sized balls and place them onto the baking sheets, evenly spaced (Image 11).
Step 12: Bake in the oven for 8-10 minutes. Let cool for 10 minutes on the baking sheet (Image 12).
Step 13: Transfer to a wire rack and allow the cookies to cool completely.
👩🏻🍳 Expert Tips
- Adding Spices. Feel free to add cinnamon and nutmeg, but it's also delicious without. Experiment to find your preference. Some enjoy the spices, while others prefer them without. Try both versions to see which you like best.
- Dough Texture. Chocolate chip cookies made with honey offer a delightful surprise, especially if you enjoy raw cookie dough. The honey adds moisture, resulting in a softer, dough-like interior despite being fully baked.
❄️ Storage, Freezer & Make Ahead
Storage: Keep cooled Honey Chocolate Chip Cookies in an airtight container at room temperature for up to 5-7 days, though they taste best within the first 3-4 days.
Freezer: Freeze baked cookies by placing them on a tray until solid, then transferring them to an airtight container for up to 3 months. Thaw at room temperature before serving.
Make Ahead: You can prepare the cookie dough in advance and keep it chilled for up to 48 hours, or scoop the dough into balls and freeze it for easy bake-as-you-go cookies.
🥗 Side Dishes or Pairing Ideas
These Honey Chocolate Chip Cookies pair wonderfully with a glass of milk, a mug of hot cocoa, or a simple scoop of vanilla or chocolate ice cream. They also make a fun addition to dessert boards alongside brownies, rice krispie treats, or chocolate-covered pretzels.
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❓ Honey Chocolate Chip Cookies FAQs
I used semi-sweet because it was what I had on hand, but I imagine that either one would taste great with this recipe. If you want a sweeter taste, go for the milk chocolate, but if you like contrast, the semi-sweet works well.
Honey is a natural sweetener, but in baked goods like these cookies, it helps to retain moisture. This means that your cookies will be softer and more dough-like even when fully cooked. This is perfect for those of us who can't resist eating the cookie dough!
When it's time to pull the cookies from the oven, they will look puffy and slightly underdone, but they should not look glossy/shiny on top. Shiny dough means adding a minute or two to the baking time. Matte tops mean that the cookies are finished. Allow cooling on the pan for several minutes to finish cooking and setting.
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🐝 If you tried these Honey Chocolate Chip Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Honey Chocolate Chip Cookies
Equipment
Ingredients
- 2 ½ cups all-purpose flour - ($0.33)
- 1 teaspoon cornstarch - ($0.01)
- ½ teaspoon baking soda - ($0.01)
- ½ teaspoon baking powder - ($0.02)
- ½ teaspoon salt - ($0.01)
- ½ teaspoon ground cinnamon, optional - ($0.04)
- ¼ teaspoon ground nutmeg, optional - ($0.04)
- ½ cup unsalted butter, cold and cubed - ($0.99)
- ⅔ cup granulated sugar - ($0.24)
- ¼ cup brown sugar, packed - ($0.11)
- ¼ cup honey - ($0.96)
- 1 large egg - ($0.15)
- 1 large egg yolk - ($0.08)
- 1 tablespoon vanilla extract - ($0.09)
- 1 cup chocolate chips - ($1.07)
Instructions
- Mix Dry. In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon if using, and nutmeg if using. Set aside.
- Cream. In a separate bowl, beat the butter, granulated sugar, brown sugar, and honey for 3 to 4 minutes, until light and fluffy.
- Add Eggs. Add the egg, egg yolk, and vanilla extract and mix just until incorporated.
- Combine. Gradually add the dry ingredients and mix just until a dough forms. Do not overmix.
- Fold. Gently fold in the chocolate chips.
- Chill. Cover and refrigerate the dough for at least 1 to 2 hours, preferably overnight.
- Preheat. Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Scoop. Scoop the dough into 2 tablespoon portions and space evenly on the baking sheets.
- Bake. Bake for 8 to 10 minutes, until the edges are set.
- Cool. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Spices. Cinnamon and nutmeg are optional and can be omitted for a classic honey chocolate chip cookie.
- Texture. Honey adds moisture and creates a softer cookie.
- Storage. Store in an airtight container at room temperature for up to 1 week. Best within a few days.
- Freezing. Freeze baked cookies in an airtight container for up to 3 months. Thaw before serving.
Nutritional Information
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