Chocolate Cookies: Large Batch

Makes about 40 cookies


  • 15 Ounces Bittersweet Chocolate Chips (at least 67% cacao), Divided
  • 1 Stick (1/2 Cup) Unsalted Butter, Cut into 1/2 inch Pieces
  • 3 Large Eggs
  • 1/2 Cup of Honey Total
  • You could play around with this. We recommend 1/4 cup of our
  • chocolate creamed honey and 1/4 cup of vanilla infused honey. Other honey flavors you could try: wildflower, cinnamon, peanut butter.
  • 1/4 Cup Firmly Packed Light Brown Sugar
  • 2 1/2 tsp. Finely Ground Dark Roast Coffee Beans
  • 1 tsp. Pure Vanilla Extract
  • 1 Cup All Purpose Flour
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground Cinnamon


Step 1: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Step 2: In a double boiler or a metal bowl over simmering water, melt 9 ounces of the chocolate chips with the butter, stirring until smooth. Remove from the heat and set aside.

Step 3: In a standard mixing bowl, fit with whisk attachment, beat the eggs, honey(s), brown sugar, and ground coffee for 3-5 minutes, until well mixed and lightened in color.

Step 4: Add the melted chocolate mixture and the vanilla and beat until thoroughly combined.

Step 5: In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon. Add this mixture to the chocolate mixture and stir until just combined.

Step 6: Remove the bowl from the mixer and, with a rubber spatula, fold in the remaining 6 ounces of chocolate chips. Let the batter rest for about 5 minutes.

Step 7: Using a small scooper or a tablespoon, portion the cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.

Step 8: Transfer the baking sheets to the oven and bake for 12 to 14 minutes, rotating the sheets halfway through, until the cookies are puffed and cracked on top.

Step 9: Remove the cookies from the oven and let them cool on a baking sheet for 2 minutes, then transfer them to wire racks to cool completely. Store them in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.

Enjoy Your Chocolatey Treat!

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