Honey–Chocolate Chip Cookies

Name: Honey–Chocolate Chip Cookies
Total time: PT0D0H0M
Yield: makes 4 dozen cookies
Ingredients: 2 1 ⁄ 4 cups all-purpose flour; 1 tsp. baking soda; 1 ⁄ 2 tsp. salt; 1 cup (2 sticks) unsalted butter, softened; 1 1 ⁄ 2 cups white sugar; 3 tbsp. honey; 2 eggs; 2 tsp. vanilla extract; 2 cups bittersweet chocolate chips, or chopped bittersweet chocolate

Serves
makes 4 dozen cookies

ANNA STOCKWELL

This recipe was developed by Helen Rosner after she found herself snowed in with no brown sugar. A deep, spicy honey like sourwood works best, though any honey will do.

Ingredients

2 ¹⁄₄ cups all-purpose flour
1 tsp. baking soda
¹⁄₂ tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 ¹⁄₂ cups white sugar
3 tbsp. honey
2 eggs
2 tsp. vanilla extract
2 cups bittersweet chocolate chips, or chopped bittersweet chocolate

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Instructions

Step 1

Heat oven to to 375º F. In a small mixing bowl, mix together the flour, baking soda, and salt. In a large mixing bowl, cream together the butter, sugar, honey, eggs, and vanilla; gradually add the dry ingredients until a dough forms. Stir in the chocolate.

Step 2

Drop 1-tablespoon portions of dough onto cookie sheets lined with parchment paper; bake for 8-9 minutes, rotating the cookie sheets after 5 minutes. Cool on a wire rack. The cookies will keep in an airtight container for up to 2 weeks.