These cookies are soft with chewy edges and perfect for a sweet treat. 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 the way these cookies turn out.
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
Adding cinnamon and nutmeg is optional; you can try the recipe with or without these spices.Honey adds moisture and gives the cookies a softer, dough-like consistency.Cookies can be stored in an airtight container at room temperature for up to a week, but they are best when eaten within a few days.These cookies are freezer-friendly. Freeze them solid on a baking sheet for 1-2 hours, then transfer to an airtight container for up to 3 months. Thaw before enjoying.