The ULTIMATE chocolate chip cookies! Rich, buttery with vanilla undertones and a butterscotch flavour. Crisp crunchy, caramelized edges with super chewy and gooey insides... your search for the perfect chocolate chip cookie ends here!
In a medium bowl, whisk together flour, baking soda and salt and set aside.
In a large bowl, cream butter with both sugars and vanilla extract by hand using a wide rubber spatula until smooth and slightly fluffed. You can also use a stand mixer with the paddle attachment and beat on medium-low speed for 1-2 minutes. It should look more like a paste or damp sand rather than an aerated mixture. This should only take a minute. Stir in honey. Add the egg and mix until well incorporated.
Add flour mixture to the butter mixture all at once and stir until most of the flour is absorbed. Before all of the flour is combined, add chocolate chunks and continue folding them in so they are evenly distributed. You should end up with a soft, moderately moist dough.
Place a piece of plastic wrap directly over the surface of the dough in the bowl and refrigerate for 8-24 hours for best results. Waiting this long will improve the flavor and texture of your cookies. If you simply just can't wait, then you can bake them after 2 hours of chilling, but 8 hours is best.
When ready to bake, preheat your oven to 350°F and line two baking trays with parchment paper.
Roll approximately 2 tablespoons of dough into smooth balls and place them onto your prepared baking sheets spacing them 2 inches apart. You can also use a 1½-oz trigger or quick-release ice cream scoop to portion mounds of dough, and in this case I would let the dough stand at room temperature for 30 minutes to soften. Flatten dough portions slightly with the palm of your hand and bake for 9-11 minutes, until golden around the edges. Transfer baking sheets to a wire rack and let cookies cool on the trays for 2 minutes before carefully transferring individually to a wire rack to finish cooling.