Honey Chocolate Chip Cookies

I owed someone baked goods and when I asked her what she wanted she said, "Chocolate and no sugar.".  Hmmmm..... All my baked goods call for, oh, sugar of some sort!  I found this recipe on Nanaclaireskitchen.com  Definitely a honey flavor to them and more flat cupcake than regular cookie.  But if you are trying to go natural they aren't bad at all.


Tips for swapping out honey instead of sugar:
• In a cake or cookie recipe that calls for other sweetening, the general rule is to substitute 2/3 cup honey for each cup of sugar in the recipe.
• Also reduce the amount of liquid by ¼ cup for each cup of honey used.
• When substituting honey in baked goods, add ½ tsp baking soda to the recipe for every cup of honey used.
• Bake it about 25 degrees lower than called for to prevent over-browning.

adorn with an extra chip or two

This is a small batch – about 2 dozen cookies. If you’re not sure about baking with honey, this is a good one to cut your teeth on. The cookies are softer than cookies made with sugar and a bit more cakelike. And the flavor is subtle, but definitely honey.

dark chips really work well

Ingredients for Cookies
½ cup honey
½ cup butter
1 egg
1 tsp vanilla
1 ½ cups flour
½ tsp soda
¼ tsp baking powder
½ tsp salt
½ cup walnuts – I roast mine in the oven first for 8 minutes to bring out the snap of the nuts.
1 cup chocolate chips – I used Ghiradelli Dark

Directions
Preheat oven to 350 degrees
Cream the honey and butter and add the egg and vanilla.
Sift dry ingredients together and add to the honey mixture.
Mix just until blended and then add the nuts and chips and stir to blend.
Drop by teaspoonfuls.
Bake for 10 -12 minutes.
Dark Ghiradelli chocolate chips, snappy walnuts and honey make this a wonderful cookie to enjoy.