Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand mixer, beat softened butter, brown sugar, and honey until smooth.
- Add the egg and vanilla extract, mixing until incorporated.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing on low speed until just combined.
- Gently fold in the chocolate chunks.
- Scoop 2-tablespoon portions onto prepared baking sheets, 2-3 inches apart.
- Bake for 8 to 10 minutes until edges are golden and centers are slightly underbaked.
Notes
- Use room temperature butter and egg for a smooth, emulsified dough that bakes evenly.
- Do not overmix the dough after adding flour; mix just until combined to keep the cookies tender.
- Bake until edges are golden but centers are still slightly soft; they will firm up as they cool, ensuring a chewy texture.
- Store baked cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the scooped dough balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a minute or two to the bake time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the dough after adding flour; mix just until combined to keep the cookies tender.
- Bake until edges are golden but centers are still slightly soft; they will firm up as they cool, ensuring a chewy texture.
- Store baked cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the scooped dough balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a minute or two to the bake time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.