Description

These cookies offer a sophisticated take on a Southern classic, featuring a rich, honey-infused dough and pools of hand-chopped dark chocolate. By allowing the dough to rest, you achieve a deep caramel flavor and a perfect balance of crisp edges and a soft, chewy center.

Ingredients

250 grams all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter, softened to room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon honey or corn syrup
1 large egg, room temperature
8 ounces dark chocolate (55-70% cocoa), coarsely chopped
Flaky sea salt for topping

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Instructions

In a medium-sized bowl, whisk together the flour, baking soda, and salt until thoroughly combined.
In a separate large bowl or stand mixer, cream the softened butter with both sugars and the vanilla extract until it forms a smooth, thick paste.
Incorporate the honey followed by the room-temperature egg, mixing until the dough becomes glossy.
Gently fold in the flour mixture followed by the hand-chopped chocolate chunks, stirring just until no streaks of flour remain.
Cover the bowl tightly and refrigerate the dough for at least 8 to 24 hours to allow the flavors to mature.
Preheat your oven to 350°F (175°C) and scoop the chilled dough into 16 balls, placing them two inches apart on parchment-lined sheets.
Bake for 9-11 minutes until edges are golden-brown; let cool for two minutes on the tray before finishing with a sprinkle of flaky sea salt and moving to a wire rack.

Notes

To ensure your cookies have the best texture, always use a room-temperature egg to prevent the butter from seizing. Hand-chopping your chocolate bars is essential, as the small ‘chocolate dust’ created during chopping integrates into the dough for a richer flavor in every single bite.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American