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Chocolate Chip Cookie Recipe with Honey Instead of Brown Sugar

Chocolate Chip Cookie Recipe with Honey Instead of Brown Sugar

185kcal
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Prep 15 minutes
Cook 12 minutes
Chill Time 30 minutes
Total 57 minutes
This Chocolate Chip Cookie Recipe with Honey Instead of Brown Sugar is a delicious twist on the classic favorite. Made with natural honey instead of brown sugar, these cookies are soft, chewy, and packed with rich chocolate flavor. Honey adds moisture and a subtle floral sweetness, creating cookies that stay fresh longer while delivering the perfect balance of crisp edges and tender centers. Ideal for family gatherings, holidays, or everyday baking, this easy recipe comes together with simple pantry ingredients and is perfect for both beginner and experienced bakers.
Servings 24 cookies
Course Dessert
Cuisine American

Ingredients

  • 2¼ cups 280g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup 113g unsalted butter, softened
  • ½ cup 170g honey
  • ¼ cup 50g granulated sugar (optional, for a slightly crispier texture)
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups 255g semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans optional
  • Flaky sea salt for topping optional

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Cookie scoop or tablespoon
  • Baking sheets
  • Parchment paper or silicone baking mat
  • Cooling rack

Method

  1. Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
    Chocolate Chip Cookie Recipe with Honey Instead of Brown Sugar
  2. Whisk the dry ingredients together in a medium bowl by combining the flour, baking soda, and salt.
  3. Cream the butter and honey in a large bowl until smooth and creamy. If using granulated sugar, beat it in until well combined.
  4. Add the egg and vanilla extract, then mix until the ingredients are fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until no dry flour remains. Avoid overmixing.
  6. Fold in the chocolate chips and any optional nuts using a rubber spatula.
  7. Chill the dough for at least 30 minutes to prevent excessive spreading and improve flavor.
  8. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
  9. Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Enjoy warm or store in an airtight container for later.
    Chocolate Chip Cookie Recipe with Honey Instead of Brown Sugar

Nutrition

Serving38gCalories185kcalCarbohydrates25gProtein2.3gFat8.8gSaturated Fat5.1gPolyunsaturated Fat0.3gMonounsaturated Fat2.4gTrans Fat0.2gCholesterol22mgSodium96mgPotassium63mgFiber1.1gSugar15.2gVitamin A215IUVitamin C18mgCalcium1mg

Notes

  1. Note: These values are approximate and may vary depending on the brands of ingredients used, the type of chocolate chips, the variety of honey, and the final cookie size. For the most accurate nutrition information, analyze the exact ingredients with a nutrition calculator after selecting your specific brands.
    Chilling the dough helps create thicker, chewier cookies.
    Honey browns faster than brown sugar, so baking at a slightly lower temperature
  2. prevents over-browning.
    For the best flavor, use high-quality honey such as clover or wildflower honey.
  3. Reserve a few chocolate chips to press onto the tops of the dough balls before baking for a bakery-style appearance.
  4. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  5. For a refined sugar-free version, omit the granulated sugar and use chocolate chips without added refined sugar.

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