Soft & Chewy Honey Cookies
Soft honey-and-brown-sugar cookies with gently set edges and tender, chewy centers.
Ingredients
Method
- Prepare. Line baking sheets with parchment paper. Preheat oven to 325°F (165°C) before baking.
- Dry ingredients. Whisk together the flour, baking soda, cornstarch and salt.
- Wet ingredients. In a large bowl whisk melted margarine, honey and brown sugar until smooth.
- Add egg and vanilla. Whisk until evenly combined.
- Combine. Stir in the dry ingredients just until no flour remains; do not overmix.
- Chill. Cover and refrigerate the very soft dough for about 2 hours, or until it is firm enough to scoop.
- Portion. Scoop onto the lined trays with room between the cookies.
- Bake. Bake at 325°F (165°C) for about 18 minutes, then check for edges that are lightly set and centers that still look tender; use color and texture as the final guide.
- Set. Rest on the hot baking sheet for about 5 minutes after removing from the oven.
- Cool. Transfer to a wire rack and let cool completely before storing.
Notes
Recipe #233
Helpful Notes & Storage
- The cookie dough is supposed to be soft before chilling; avoid adding extra flour to stiffen it.
- Use 1½ teaspoons of cornstarch, not tablespoons.
- A cookie that is fully hard in the oven may be dry once cooled; remove when the edges are set.
- Dough becomes scoopable after chilling.
- Edges look set and lightly colored after baking.
- Centers finish setting on the tray and cool to a soft, chewy texture.
- Cookies spread too far: Chill long enough before scooping.
- Cookies dry or hard: Oven or cookie size may need adjusting; rely on set edges and soft centers.
- Dough sticky: Chill longer rather than adding extra flour.
- Let cool completely. Store in an airtight container at room temperature about 3–4 days, or freeze for approximately 3 months.
