Honey Chocolate Chip Cookies Recipes

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HONEY CHOCOLATE CHIP COOKIES

A good friend, who shares my love of cooking, gave me this recipe about 5 years ago. I don't know where she got it. Everyone who tastes the cookies, loves them. The recipe has no eggs and for those with gluten allergies, they work fine with rice flour. Do let people know they are made with honey; some people are deathly allergic to it.

Provided by Maeve R

Categories     Drop Cookies

Time 45m

Yield 24-36 cookies

Number Of Ingredients 8



Honey Chocolate Chip Cookies image

Steps:

  • Preheat the oven to 300°F.
  • Mix flour, baking soda and salt in a separate bowl.
  • Cream honey, sugar and butter together until smooth, add vanilla just before you finish with the sugar and butter.
  • Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.)
  • Add chocolate chips.
  • Drop on cookie sheets about 2 inches apart.
  • Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.).
  • Let them cool on the pans unti you can lift them off with a spatula to cooling racks.

Nutrition Facts : Calories 121.2, Fat 6, SaturatedFat 3.7, Cholesterol 10.2, Sodium 93.9, Carbohydrate 17.4, Fiber 0.6, Sugar 11.7, Protein 1

1 1/4 cups flour
1/2 cup butter
1 teaspoon baking soda
1 pinch salt
1/2 cup honey
1/4 cup sugar
1 teaspoon vanilla
1 cup chocolate chips

CHOCOLATE CHIP HONEY COOKIES

My grandmother would send a huge box of cookies and candies to us every Christmas when I was a child. She always included these cookies because they were my dad's favorite (mine too). I am allergic to walnuts so if I decide to add nuts I use almonds. Now my daughter and I enjoy making them together.

Provided by mommietotwo

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 10



Chocolate Chip Honey Cookies image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
  • Beat shortening, honey, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla extract; beat until light and fluffy.
  • Sift flour, baking soda, and salt together in a bowl; stir into honey mixture until just incorporated and dough comes together. Fold chocolate chips and almonds into dough. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheet.
  • Bake in the preheated oven until edges just begin to brown, 12 to 15 minutes.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 79.1 mg, Sugar 10.9 g

½ cup shortening
½ cup honey
2 tablespoons brown sugar
1 egg, beaten
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
½ cup chopped almonds

CHOCOLATE CHIP COOKIES WITH HONEY-ROASTED ALMONDS AND CHILE

This is not your average chocolate chip cookie. Like the classic, it's chewy and layered with milk chocolate chips, but it's also packed with salty-sweet honey-roasted almonds and coated in a glimmering exterior. Drawing inspiration from the snack aisle, its generous dusting of cinnamon- and gochugaru-spiced sugar and a finishing of flaky sea salt mimic the coating used on the honey-roasted almonds. These cookies freeze incredibly well and bake up in just 10 minutes. The recipe is easy; the only challenge will be restraining yourself from not devouring too many at once.

Provided by Laurie Ellen Pellicano

Categories     snack, cookies and bars

Time 4h

Yield 42 (2-inch) cookies

Number Of Ingredients 16



Chocolate Chip Cookies With Honey-Roasted Almonds and Chile image

Steps:

  • In a small bowl, whisk together all-purpose flour, whole-wheat flour, baking soda and baking powder. Set aside.
  • In the bowl of a stand mixer, combine butter, light brown sugar and fine sea salt. Using the paddle attachment, cream for 3 minutes on medium until light and fluffy, scraping the mixer and bowl as needed to ensure the butter is well incorporated.
  • Add the almond butter and beat for 1 minute until smooth, scraping the bowl as needed.
  • In a small bowl with a fork, whisk the egg and egg yolk to combine. With the mixer running on medium-low speed, stream the egg into the creamed butter until fully incorporated, followed by the honey. Stop and scrape, return to medium speed and beat for another minute.
  • Add the milk chocolate and almonds to the mixer and set to low speed just to combine. Turn off the mixer. Add the reserved flour mixture, then blend on low just until incorporated.
  • Remove the bowl from the mixer and, using a spatula, fold the dough over in the bowl a few times.
  • On a parchment-lined baking sheet, scoop rounded tablespoons or 1-ounce scoops of cookie dough. (You'll finish shaping them later.) Chill the scooped dough in the fridge for 1 hour until firm. (If baking later, freeze scooped dough on baking sheets, then transfer to a resealable freezer bag or container. When ready to bake, remove as many cookies as you intend to bake, let warm slightly, then proceed.)
  • When ready to bake, heat the oven to 350 degrees and arrange two racks in upper and lower middle positions. Line two baking sheets with parchment paper or silicone baking mats.
  • Prepare the coating: In a small bowl, stir together cane sugar, gochugaru and cinnamon.
  • Remove chilled dough from the fridge and form each ball into a 1-inch-thick puck, rounding the edges and flattening the top and bottom. Drop each puck in the sugar mix as you go, flipping until fully coated.
  • Place on the prepared baking sheets about 2 inches apart (about 15 cookies per sheet). Sprinkle each with a pinch of flaky sea salt, crushing between your fingertips as you distribute it.
  • Bake the cookies for 8 minutes. After 8 minutes, rotate each sheet tray and lightly rap it to force the cookies to settle. (You should see craggy eruptions on the surface.) Bake the cookies for 2 to 3 more minutes, until the cookies are just golden at the edges but still slightly gooey in the center.
  • Remove the cookies from the oven and let them cool on the baking sheets for 1 minute. Using a spatula, transfer the cookies to a cooling rack to cool completely. Repeat with remaining dough.

1 3/4 cups/225 grams all-purpose flour
1/4 cup/30 grams whole-wheat flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 2/3 cups/365 grams light brown sugar
1 teaspoon fine sea salt
1/3 cup/80 grams unsalted creamy almond butter
1 large egg plus 1 large yolk
1 tablespoon honey
1 cup/170 grams milk chocolate chips (or roughly chopped milk chocolate bar, disc or fèves)
1 cup/140 grams honey-roasted almonds, roughly chopped
1/4 cup/50 grams natural or organic cane sugar (or regular granulated sugar)
1/4 teaspoon gochugaru (Korean red-chile flakes) or similar mild flaky chile, such as Aleppo or silk chile
1/4 teaspoon ground cinnamon
Flaky sea salt

WHOLE WHITE WHEAT AND HONEY CHOCOLATE CHIP COOKIES

Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.

Provided by Amy

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 10



Whole White Wheat and Honey Chocolate Chip Cookies image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  • In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 17.8 g, Cholesterol 24.8 mg, Fat 10.3 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.3 g, Sodium 144.4 mg, Sugar 10.7 g

1 cup butter, softened
⅔ cup honey
¼ cup powdered milk
2 eggs
1 teaspoon vanilla extract
2 ¼ cups stone ground whole white wheat flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup chopped pecans
2 cups semisweet chocolate chips

HONEY CHOCOLATE CHIP COOKIES

Make and share this Honey Chocolate Chip Cookies recipe from Food.com.

Provided by Bluenoser

Categories     Drop Cookies

Time 15m

Yield 2 dozen

Number Of Ingredients 9



Honey Chocolate Chip Cookies image

Steps:

  • Cream butter and sugar, then add honey.
  • Add egg and vanilla.
  • Add dry ingredients and mix well.
  • Drop by teaspoonful onto ungreased cookie sheet.
  • Bake 375F 10 minutes.

Nutrition Facts : Calories 1457, Fat 68.4, SaturatedFat 41.3, Cholesterol 215, Sodium 1358.4, Carbohydrate 206.5, Fiber 6.8, Sugar 116.8, Protein 17.8

1/2 cup butter
1/3 cup honey
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips

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