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.
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 are amongst our top favorites. Other favorites include Chocolate Chip Cookies Without Eggs, Oreo Chocolate Chip Cookies, and Chocolate Chip Marshmallow Cookies.
Why This Recipe Works
- 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!
Jump to:
🥘 Ingredients
All-purpose flour- You'll need flour for the structural base of this cookie recipe.
Cornstarch- This helps the cookies to stay soft and puffy.
Leavening agents- You will need both Baking soda and Baking powder to get these cookies to rise up and spread into the perfect cookie shape.
Salt- A natural flavor enhancer to bring out the flavors.
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.
Unsalted butter- You'll need butter to give these cookies some added fats so that they stay moist.
Honey- This gives us a great flavor and added moisture so that the cookies are very soft.
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.
Vanilla extract- Helping to enhance the flavors.
Chocolate chips- Use semi-sweet chocolate, milk chocolate, or a combination of the two.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Whisk
- Electric Mixer
- Cookie scoop
🔪 Instructions
Check out how to make honey chocolate chip cookies with these simple step-by-step instructions:
Add flour, cornstarch, baking soda, baking powder, salt, cinnamon, and nutmeg to a bowl.
Whisk together to combine and set aside.
Add your butter, sugars and honey to another large bowl.
Cream together for 3-4 minutes or until light and fluffy.
Add in egg, egg yolk, and vanilla.
Mix until incorporated.
Slowly Stir in the dry ingredients.
Do not overmix the dough.
Add the chocolate chips.
Fold together until evenly distributed.
Cover the bowl with plastic wrap and place it into the fridge. Chill for 1-2 hours or longer (preferably overnight).
Preheat the oven to 375 degrees F.
Line two baking sheets with parchment paper.
Scoop the dough into 2 tablespoon sized balls and place them onto the baking sheets, evenly spaced.
Bake in the oven for 8-10 minutes. Let cool for 10 minutes on the baking sheet.
Transfer to a wire rack and allow the cookies to cool completely.
🍴 Recipe Tips
Adding spices
Adding in the spices (cinnamon and nutmeg) is totally optional, and I encourage you to try this recipe with and without them to see which way you prefer. We were a house divided, and while some of us loved the addition of the spices, others thought the cookies were best when they were left out.
Doughy texture
If you've never had chocolate chip cookies made with honey, you're in for a real treat. Especially if you enjoy eating raw cookie dough. While the cookies will be fully baked, the added moisture from the honey will give the interior of the cookies a softer and more dough-like consistency.
👩🏻🍳 Storage
Room Temperature
These cookies are good for up to a week if kept stored in an airtight container at room temperature. I recommend eating them within a few days for the best-tasting results.
Freezer
Yes, these cookies are freezer-friendly. After baking, place them onto a baking sheet and freeze them solid for one to two hours. Then place into an airtight container for up to 3 months. Thaw and enjoy when ready.
🥣 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.
💭 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 that 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.
More great cookie recipes to check out soon
- Valentines Chocolate Chip M&M Cookies
- Flourless Double Chocolate Chip Cookies
- Lucky Charms Cookies
- Chocolate Chip Peppermint Cookies
📖 Recipe
Honey Chocolate Chip Cookies
Equipment
Ingredients
- 2 ½ cups All purpose flour ($0.20)
- 1 teaspoon Cornstarch ($0.01)
- ½ teaspoon Baking soda ($0.01)
- ½ teaspoon Baking powder ($0.01)
- ½ teaspoon Salt ($0.05)
- ½ teaspoon Cinnamon *optional ($0.05)
- ¼ teaspoon Nutmeg *optional ($0.02)
- ½ cup Butter, cold, cut into cubes ($0.75)
- ⅔ cup Granulated sugar ($0.15)
- ¼ cup Brown sugar, packed ($0.09)
- ¼ cup Honey ($0.56)
- 1 large Egg ($0.08)
- 1 large Egg yolk ($0.08)
- 1 Tablespoon Vanilla extract ($0.06)
- 1 cup Chocolate chips ($0.99)
Instructions
- Whisk together flour, cornstarch, baking soda, baking powder, salt, cinnamon and nutmeg in bowl. Set aside.
- Cream butter and sugars and honey in bowl for 3-4 minutes until light and fluffy.
- Add in egg, egg yolk, and vanilla. Mix until incorporated.
- Slowly add in the dry ingredients, but do not overmix the dough.
- Fold in the chocolate chips.
- Cover the bowl with plastic wrap and place into the fridge. Chill for 1-2 hours or longer (preferably overnight).
- Preheat the oven to 375 degrees F.
- Line two baking sheets with parchment paper.
- Scoop the dough into 2 tablespoon sized balls and place them onto the baking sheets, evenly spaced.
- Bake in the oven for 8-10 minutes.
- Let cool for 10 minutes on the baking sheet.
- Transfer to a wire rack and allow the cookies to cool completely.
Notes
Recipe Tips
- Adding in the spices (cinnamon and nutmeg) is totally optional, and I encourage you to try this recipe with and without them to see which way you prefer. We were a house divided, and while some of us loved the addition of the spices, others thought the cookies were best when they were left out.
- If you've never had chocolate chip cookies made with honey, you're in for a real treat. Especially if you enjoy eating raw cookie dough. While the cookies will be fully baked, the added moisture from the honey will give the interior of the cookies a softer and more dough-like consistency.
Storage
- These cookies are good for up to a week if kept stored in an airtight container at room temperature. I recommend eating them within a few days for the best-tasting results.
- These cookies are freezer-friendly. After baking, place them onto a baking sheet and freeze solid for one to two hours. Then place into an airtight container for up to 3 months. Thaw and enjoy when ready.
Comments
No Comments