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Parve
Easy
45 Minutes
Diets 
These are not your typical honey cookies! They are thin, sweet, chewy, and addictive! The batter will seem looser than a typical cookie recipe, but do not worry, that’s how it should be. The honeyed chocolate drizzle on top is literally the icing on the cake, and a sprinkle of flaky sea salt is right at home. You’ve got to try these!
Yields 3-4 dozen (recipe can be easily halved)
2 cups Mishpacha All Purpose Flour (330 grams)
1/2 cup natural cocoa powder (50 grams)
1 scant cup granulated sugar (200 grams)
1 teaspoon baking soda (5 grams)
1 teaspoon baking powder (5 grams)
1/2 teaspoon salt (2 grams)
1 cup flavorless oil (100 grams)
1 cup Gefen Honey (335 grams)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee, dissolved in 1 teaspoon boiling water
1/2 cup Glicks Chocolate Chips (100 grams)
1/2 cup Glicks Chocolate Chips (100 grams)
2 tablespoons Gefen Honey (40 grams)
Preheat the oven to 350 degrees Fahrenheit. Prepare two cookie sheets with Gefen Parchment Paper.
Melt 1/2 cup chocolate chips in the microwave.
Place all the dry ingredients in a medium bowl and whisk together. Stir in the oil, honey, and eggs, and mix until well combined. Add the vanilla and coffee. Stir in the melted chocolate and combine well.
Let the batter rest for 10 to 15 minutes (in the refrigerator or out).
Using an oiled tablespoon or cookie scoop, portion out the batter in a heaping tablespoon (walnut-sized), leaving about two inches in between each. (Use the first batch as a test run, then you can adjust size bigger or smaller). You can probably fit six to seven on a tray. Bake the tray in the middle of the oven for seven to eight minutes. The cookies will look dry, but will be very soft when they come out of the oven, so let them rest for 10 minutes and then transfer to a cooling rack.
When the cookies are fully cooled, prepare the drizzle. Place chocolate chips and honey together in a small glass bowl, for the drizzle. Microwave for 15 to 20 seconds and stir until the chocolate melts. Place in a piping bag or ziploc bag. Cut a small hole in the corner of the bag and drizzle the chocolate on the cookies. Sprinkle with the flaky sea salt while the chocolate is still wet, and allow the chocolate to dry. Store the cookies in a single layer, or layer between parchment paper in an airtight container.
Sponsored by Gefen
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can this be frozen?
Hi Goldy,
Yes, and you may want to do that asap before these get eaten up 😉 They are scrumptious!
-Chana Tzirel from Kosher.com
I had the good fortune of having these cookies for dessert one Shabbat. They were fantastic. I am not a honey cake fan, and these cookies were so good, you could not eat just one. A great option for your chocolate lovers who wills be looking for the chocolate dessert. Highly recommend that you make these delicious cookies. You will not be sorry!
actually beyond addicting!