Chocolate Chip Honey Cookies

Name: Chocolate Chip Honey Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 cookies
Ingredients: 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

7 Ratings
7 Reviews
8 Photos

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.

By mommietotwo

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Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

24 cookies

Nutrition Info

Directions

Step 1
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.

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Step 2
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.
Step 3
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.
Step 4
Bake in the preheated oven until edges just begin to brown, 12 to 15 minutes.

Cook's Notes:

You can substitute any nut for the almonds. You can substitute butter for the shortening.

I have never counted how many cookies this makes; the first batch is usually gone before the second comes out of the oven (the batter always seems to disappear also)! I hope you enjoy. Also don't let them over-brown!

Nutrition Facts

Per Serving:

141 calories; protein 1.9g; carbohydrates 16.9g; fat 8.1g; cholesterol 7.8mg; sodium 79.1mg. Full Nutrition

Lee Harmon Waters

04/02/2017

I swapped coconut oil for the butter and used 100% whole white wheat flour, but otherwise followed ingredients and instructions. The cookies turned out quite nicely with a somewhat cake-like texture and crisped edges. Make sure you give them plenty of time to cool before serving. They were a huge hit! I ate mine with a bit of natural peanut butter to add a little protein and saltiness to it, as that's my personal preference. If you also prefer a slightly salty and sweet cookie, I would increase the salt by a quarter teaspoon.

SSKaplan

03/01/2020

The shortening was Earth Balance and with the honey, it seemed to be too soft and cookies had to cool before the became relatively cool. Taste is excellent, but it was a messy process getting them off the cookie sheet. Perhaps cooling the dough first would have solved the issue.

7 Ratings

5 star values: 3
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 1

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Lee Harmon Waters

04/02/2017

sixstringslinger

12/25/2016

This recipe makes a very light and soft texture cookie! Very good. I did add just a pinch more salt due to the extra sweetness of the honey. Great recipe!

MommaBean3

Allstar

08/30/2020

These cookies are fantastic! I used chopped walnuts instead of almonds and I only had 1/2 cup of chocolate chips so I used 1/2 cup of cinnamon chips. I loved the use of honey! You can smell and taste the difference and it’s such a great change from just granulated sugar. I can definitely see why these are your favorite. Thank you for such a great recipe!

SSKaplan