Monday, September 15, 2008

Honey Chocolate Chip Cookies

Everywhere you look on baking blogs, websites, food shows and even in the New York Times, people are discussing and fighting over the best chocolate chip cookie recipe. I won't even begin to claim that I have found that. Opinions vary so much that it is an impossible statement. If Jillian shared her grandmother's chocolate chip cookie recipe, I'd be tempted to call it the best, but she hasn't and she won't, so I'm stuck with this one. Which, actually, I'm pretty okay with as it is freaking tasty and awesome. The honey really ads something to the flavor, even though I just used regular honey flavored honey as opposed to the floral stuff that everyone seems to favor. (Bleck!) I'm in love with honey just the way it is.

This recipe came from Baking Bites, another lovely blog with tons of recipes that you should definitely check out.

Honeyed Chocolate Chip Cookies
1 cup butter, room temperature
1 cup brown sugar
1/4 cup white sugar
1/4 cup honey
2 large eggs
2 1/4 cups all purpose flour
1/2 tsp baking soda
1 tsp salt
2 cups chocolate chips

Preheat oven to 325 degrees Farenheit. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in honey and both eggs, individually.
In a medium bowl, whisk together flour, baking soda and salt. On a low speed, gradually incorporate flour mixture into honey mixture. Stir in chocolate chips.
Use a small-ish scoop to create 1-inch balls and place onto prepared baking sheet, leaving about 2 inches between each cookie to allow for the dough to spread. (And, these do spread quite a bit, so err on the side of too much space.)
Bake for 12-15 minutes, until cookies are golden brown. Cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes about 4-dozen cookies

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