Print

Salted Honey Cookies: Chewy, Glossy, And Perfectly Caramelized

Salted Honey Cookies: Chewy, Glossy, And Perfectly Caramelized
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These cookies are a dream: intensely chewy, with gorgeous glossy tops and perfectly caramelized edges, all balanced with a sprinkle of flaky sea salt.

Ingredients

Scale
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/4 cup pure honey clover or wildflower
  • 1/2 cup dark brown sugar packed tightly
  • 1/2 cup granulated sugar standard white sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure vanilla preferred
  • 1 3/4 cups all-purpose flour spooned and leveled (210g)
  • 1/2 tsp baking soda ensures proper spread and rise
  • 1/2 tsp kosher salt for the dough
  • 1 tbsp flaky sea salt large crystalline flakes for garnish

Instructions

  1. In a large mixing bowl, whisk together the melted butter, pure honey, dark brown sugar, and granulated sugar.
  2. Whisk vigorously for about 2 minutes until the mixture is lightened and smooth.
  3. Whisk in the room temperature egg and vanilla extract.
  4. Continue whisking until the mixture is completely emulsified and glossy.
  5. Sprinkle the all-purpose flour, baking soda, and kosher salt over the wet ingredients.
  6. Use a rubber spatula to gently fold the mixture together.
  7. Stop folding as soon as the last streak of flour disappears.
  8. Do not overmix the dough.
  9. Cover the bowl tightly.
  10. Refrigerate the dough for exactly 30 minutes.
  11. Preheat your oven to 350°F (175°C).
  12. Line a large baking sheet with crinkled white parchment paper.
  13. Scoop 2-tablespoon portions of dough onto the prepared baking sheet.
  14. Space the dough portions 3 inches apart.
  15. Bake for 10-12 minutes.
  16. Bake until the edges are crispy and deeply caramelized, but the centers remain pale and soft.
  17. Remove the baking sheet from the oven.
  18. Immediately tap the baking sheet firmly on the counter twice.
  19. Generously sprinkle the tops of the hot cookies with coarse flaky sea salt.

Notes

Ensure butter is only slightly cooled, not hot, to prevent cooking the egg.
Do not overmix the flour; stop as soon as it’s incorporated to keep cookies tender.
Chilling the dough for the full 30 minutes is crucial for cookie thickness and chew.
Tap the hot baking sheet immediately after baking to create glossy, crinkled tops.

Find it online: https://timelesscrumb.com/salted-honey-cookies-chewy-glossy-and-perfectly-caramelized/