ADVERTISEMENT
CHOCOLATE CHIP COOKIES
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup salted butter, softened
1/4 cup white sugar
1/2 cup honey
1 cup (6 ounces) semisweet chocolate chips
Preheat oven to 300 degrees.
In a small bowl combine flour, soda and salt. Mix well with a wire whisk and
set aside.
In another medium bowl blend butter, sugar and honey with an electric mixer at
medium speed. Beat until light and soft, then scrape sides of bowl.
Add the flour mixture and chocolate chips, and blend at low speed just until
combined. Do not overmix.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets, 1 1/2 inches
apart. Bake 18-20 minutes or until light golden brown. Immediatley transfer
cookies with a spatula to a cool, flat surface.
The recipes doesn't call for them but I bet chopped pecans or walnuts would be
great in them. My family doesn't like nuts. I also double the recipe because
it doesn't make enough. Enjoy.
MsgID: 0037675
Shared by: Kim,La.
In reply to: ISO: Kim, I would love the honey.....
Board: Cooking Club at Recipelink.com
Shared by: Kim,La.
In reply to: ISO: Kim, I would love the honey.....
Board: Cooking Club at Recipelink.com
- Read Replies (9)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: Honey in Jams and Jellies |
| Sandy | |
| 2 | Recipe: Jams Using Honey (11) |
| Kim,La. | |
| 3 | Recipe: Lemon Honey Jam and Strawberry Honey Jam |
| Barb/mn | |
| 4 | re: Honey in Jams & Jellies |
| sandy | |
| 5 | ISO: Kim, I would love the honey..... |
| Cheesehead | |
| 6 | Recipe(tried): Chocolate Chip Cookies with Honey |
| Kim,La. | |
| 7 | Thank You: Thank you, Kim |
| Cheesehead | |
| 8 | ISO: Sugarless jams and jellies |
| Xochitl | |
| 9 | ISO: Barb/mn - what brand of pectin do you use for the honey recipes? |
| barb san diego | |
| 10 | to barb san diego |
| barb/mn | |
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Chocolate Chip Shortbread Cookies or European-Style Shortbread (using cornstarch)
- Zebra Brownies (using Pillsbury Brownie Mix and cream cheese)
- Danish Spritz Cookies (Family Circle, 1985)
- Tombstone Brownies (using brownie mix)
- Triple Layer Cookie Bars
- Butternut Balls - Christmas decorative edible item
- Luscious Lemon Bars
- Ina Garten's Jam Thumbprints (with variation suggestion Shortbread type sugar cookie)
- Almond, Lemon, and Anise Biscotti
- Big Brownie Cookies (using brownie mix)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!