CHOCOLATE CHIP HONEY COOKIES

"These are plain, old-fashioned, honey drop cookies. They are light, soft, full of chocolate chips and nuts, quick and easy to make, and they keep well in a cookie jar."

1 1/4 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 lb. (1 stick) sweet butter
1/2 tsp. vanilla extract
1/2 cup honey
1 egg (graded large or extra-large)
4 oz. (generous 1 cup) pecans or walnuts, chopped
6 oz. (1 cup) semisweet chocolate morsels

Adjust two racks to divide the oven into thirds and preheat oven to 375 degrees F. Line cookie sheets with aluminum foil.

Sift together the flour, baking soda, and salt and set aside.

In the large bowl of an electric mixer cream the butter. Add the vanilla and honey and beat to mix. Add the egg and beat to mix; the mixture will look curdled now - it is OK, don't worry. On low speed add the sifted dry ingredients and, scraping the bowl with a rubber spatula, beat only until incorporated.

Remove from the mixer and stir in the nuts and chocolate morsels. Use a slightly rounded teaspoonful of the dough for each cookie. Place them about 2 inches apart on the foil-lined sheets.

Bake for 13 to 15 minutes, reversing the sheets top to bottom and front to back as necessary during baking to ensure even browning. Bake until the cookies are nicely colored all over and spring back firmly when lightly pressed with a fingertip. (If you bake only one sheet at a time, bake it on the higher rack.)

With a wide metal spatula, transfer the cookies to racks to cool. When cool, store airtight.

Makes 32 to 36 Cookies
Source: Maida Heatter's Book of Great Chocolate Desserts