Honey Chocolate Chip Cookies
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.
Servings: 12 cookies
Calories: 334kcal
Cost: Recipe $4.15 / Serving $0.35
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.
Nutrition
Serving: 1cookie | Calories: 334kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 230mg | Potassium: 92mg | Fiber: 1g | Sugar: 30g | Vitamin A: 280IU | Vitamin C: 0.04mg | Calcium: 36mg | Iron: 1mg
