Soft, buttery, and sweet with just the right touch of honey and chocolate, these Salted Honey Chocolate Chip Cookies are the perfect baked treat for any day. The honey keeps the cookies tender and adds a little natural sweetness that pairs perfectly with gooey chocolate chunks and a sprinkle of flaky sea salt on top. Don’t worry, they don’t taste like honey, but they just might become your new favorite chocolate chip cookie (and I have made a few cookies in my day 😊). Quick to whip up and impossible to resist, these cookies are an easy homemade dessert, weeknight baking recipe, and chocolate chip favorite you’ll want to make again and again!
Ingredients & Substitutions
- Butter: The butter (I prefer unsalted) gives the cookies that rich, buttery base. If using salted butter, you may want to lessen the salt.
- Brown Sugar: Light brown sugar adds sweetness and helps keep the cookies soft. Dark brown sugar works too for a deeper flavor.
- Honey: We can’t have honey chocolate chip cookies without the honey! It keeps the cookies tender and adds natural sweetness. Maple syrup works in a pinch, though the flavor will be slightly different.
- Egg: Bring the egg to room temperature before mixing. Out of eggs? Try an egg substitute.
- Flour: All-purpose flour is the base of the dough. You could use gluten-free flour if that is what you have on hand.
- Chocolate: I used semi-sweet chocolate chunks to make sure you get chocolatey goodness in every bite! Chocolate chips work fine, too, and feel free to try using milk chocolate, dark chocolate (which works beautifully if you want a more pronounced contrast to the honey), or a combination of your favorites!
- Sea Salt: I love adding flaky sea salt on top of the warm cookies. It adds a pop of flavor and balances sweetness. Coarse kosher salt works if needed.
FAQs
Why bake cookies with honey instead of just sugar?
Honey keeps these cookies extra soft and tender, and it adds a subtle, natural sweetness that plain sugar doesn’t. It also helps the cookies brown beautifully and gives them a slight chew without being sticky. Using honey is an easy way to elevate a classic chocolate chip cookie without changing the flavor too much.
Do the cookies taste like honey?
Nope, they just taste like one of the best chocolate chip cookies you will ever taste with the perfect soft texture!
Why do you sprinkle flaky sea salt on top?
Flaky sea salt is all about contrast; it highlights the sweetness of the chocolate and honey while adding a tiny crunch and pop of flavor. Regular table salt can work, but flaky salt looks nicer and gives that little burst in every bite.
Can I use chocolate chips instead of chunks?
Yes! Chocolate chips work fine, but chunks give bigger, melty pockets of chocolate that feel extra indulgent. If you only have chips, consider chopping a few larger ones to mix in.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 24 hours before baking; it actually helps the flavors develop and can make the cookies even more tender. You can also freeze cookie dough balls for up to 3 months and bake straight from frozen (just add 1 to 2 minutes to the baking time).
How do I get soft cookies with golden edges?
The key is not overmixing the dough once the flour is added, and watching the baking time closely. Bake until the edges are lightly golden, but the centers still look slightly underbaked; cookies continue to cook a little as they cool on the baking sheet.
How to Store Salted Honey Chocolate Chip Cookies
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container; the cookies will absorb just enough moisture to stay tender.
Refrigerator: You can refrigerate cookies for up to 1 week. Keep them in an airtight container to prevent drying out. Bring them to room temperature or give them a quick 5 to 10 second microwave zap before serving for that fresh-baked feel.
Freezer: Cookies freeze beautifully! Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm in the oven for a few minutes to enjoy them soft and gooey. Tip: You can also freeze unbaked dough balls in a single layer and then bake straight from frozen; just add 1 to 2 extra minutes to the baking time.
For more helpful tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Salted Honey Chocolate Chip Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (85 g) honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (219 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (170 g) semi-sweet chocolate chunks
- Flaky sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer with a paddle attachment (or using a hand-held mixer), beat the softened butter, brown sugar, and honey together until the mixture is smooth, glossy, and fully combined.
- Add the egg and beat until incorporated. Mix in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until combined; do not overmix. The dough should be soft but not sticky.
- Gently fold in the chocolate chunks.
- Scoop the dough into 2-tablespoon portions and place them 2 to 3 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and set, but the centers still look slightly underbaked.
- Remove the cookies from the oven and immediately sprinkle each one with a pinch of flaky sea salt.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These cookies are everything I wanted and more; they are soft, buttery, and packed with chocolate. The honey keeps them tender, and that sprinkle of flaky sea salt on top takes them over the edge. I ate three straight from the baking sheet and didn’t regret a single bite!
Elizabeth
These might be one of my favorite cookies ever, especially if you like chocolate chip cookies. They are soft and there is melty chocolate in every bite. Seriously, the honey must have some magic powers!
Stephanie
I’ve tried a lot of chocolate chip recipes, but these are hands-down my favorite. The cookies are perfectly soft in the center, the chocolate chunks melt just right, and the tiny hint of honey adds a subtle sweetness that’s not overpowering. I’ll definitely be making these again and again.
Bella
Amazing cookies with plenty of chocolate pockets in there. And, I love the size…I don't have to feel guilty for having a second…or third!
