In the heat of summer, I love leaving my cookies in the fridge or in the freezer. They make for a tasty cold dessert while still getting to eat my all time favorite dessert – cookies! Plus, when you keep your cookies in the freezer you don’t feel like you have to eat them or they’ll go bad! I actually keep my Eggless Chocolate Chip Cookies in the freezer all the time, as I love eating them straight out of there, and then I can enjoy one whenever I want. And while that recipe has been so popular, I thought I’d give you guys another recipe that is similar but different. So, today I’m sharing my Eggless Sea Salt Dark Chocolate Honey Cookies.
These are just like my Eggless Chocolate Chip Cookies, but I made them with honey, dark chocolate and sprinkled some coarse sea salt on top. This is probably one of my favorite cookies I’ve ever made! Yes, I just said that! If you like really chewy, almost doughy cookies then you will love these!
Tips for making the best Sea Salt Dark Chocolate Honey Cookies
• Make sure your butter is soft. It should come together with the sugar in honey in less than a minute. And when it’s soft, it will then allow it to be mixed properly for the additional 5 minutes to turn light and fluffy. If it’s not soft to begin with, then the time frame for this step will be off. I like to leave my butter out on the counter overnight so it softens at room temperature. And especially during the warmer months, this is the best trick!
• I love this cookie recipe because you can make it taste a little different depending on what kind of honey you use. I love getting local honey during this time of year, and I recently got an orange blossom honey and it’s so good. So of course, it is delicious in these cookies! Mix it up with different kinds of honey.
• The dark chocolate I use is from Mama Ganache Chocolates, and the disks are very very thin so when I chop them I get really thin slices of chocolate. These chunks of chocolate bake up as layers inside this amazing cookie and it’s so good when you bite in! You can order through Mama Ganache’s website to buy bulk chocolate here.
• If you don’t have coarse sea salt you can use a sprinkle of fine sea salt as well, I just like the texture the coarse sea salt brings to these cookies.
Sea Salt Dark Chocolate Honey Cookies
Makes 24 cookies
3/4 cup (170 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
43 grams (2 tablespoons) organic raw honey
1/4 cup organic milk
255 grams (2 cups) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
185 grams (1 1/4 cups) organic chopped dark chocolate
Coarse sea salt, for topping
Line 1 cookie sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and honey. Mix on low until combined and there are no chunks of butter. Then continue to mix on low for 5 minutes, set a timer. The butter mixture will be light fluffy.
Add the milk, flour, baking powder, and fine sea salt in that order and mix on low until a dough forms. Add the dark chocolate chunks and mix on low until combined.
Using your hands or a cookie scoop, roll or scoop the balls into 24 balls and place them on the prepared cookie sheet. Refrigerate the cookie sheet overnight.
Preheat the oven to 375°F. Line a second cookie sheet with parchment paper and spread out the cookie dough evenly onto each sheet, so there is space between them. Or you can just bake off what you want right now, and store the rest in the fridge (covered with plastic wrap or in a Tupperware) for up to 7 days.
Bake for 11 to 14 minutes or until lightly browned on the bottom. Sprinkle with coarse sea salt immediately after coming out of the oven.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the organic all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 to 10 minutes or until lightly browned on the bottom.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!