Ben’s honey and choc chip cookie recipe
Just the other day our daughter and her husband presented us with our first grandson, Ben. What a life changing experience! He is, needless to say, the most handsome baby grandson ever. One deserving of a very special welcome into this world.
So I have created Ben’s cookie. Thinking about a suitable recipe I remembered the nursery that Sarah and Steve have prepared for him. No gaudy colours, just simple paint and paper with characters from AA Milne’s “Winne the Pooh”.
Then I remembered – The famous bear was a nutcase for his Honey. Secondly, they both are very fond of chocolate – and all children seem to be as well. So that settled it, it had to be Ben’s Honey & Choc Chip cookie.
Give it a try, and, if you enjoy the cookies as much as we do, thank Ben!
Makes about 18 cookies. I recommend that you double up the quantities if you have friends coming!
Unsalted Butter – 3 oz (this must be well softened)
Caster sugar – 2 oz
Honey – 1 oz
Baking powder – 1/2 tsp
Salt – 1/2 tsp
All purpose flour – 5 oz
Choc chips – 4 oz.
Electric mixer (not essential)
Spoon for mixing
Circular cookie cutter, 1 1/2 inch diameter
Two or three non-stick heavyweight baking sheets
Flat knife to lift cookies
Set the oven to warm up to 350F, Gas Mk 4.
If you do not have non stick baking sheets then butter/ grease the ones you are using.
Put the butter and sugar in the mixer bowl and cream together on high speed for five minutes until the mixture is pale in color. While the butter is creaming, weigh the sifted flour into another bowl, mix gently, and set aside.
When the butter is creamed, pop the mixer’s bowl on the scales and add the honey. Then add the salt and baking powder.
Return to the mixer and continue on high speed for another two or three minutes. Use a spatula, if necessary, to pull the ingredients together and make sure it is all well mixed. Remove the mixing bowl and add the flour. Stir in with a spoon until the flour is no longer dusty. Return the bowl to the mixer and set the mixer speed down to slow.
Again, beat for three or four minutes. You should now find that the mixture is uniform and will begin to lift easily away from the bowl without sticking. Add the choc chips and mix slowly until dispersed.
Four a worksurface for rolling. Take half of the mixture and roll it out until the choc chips complain. You can’t get it any thinner than that!
Cut them with your circular cutter. Place them on the oiled/ greased sheets.
Place in the oven. Bake for 8 to 10 minutes, until nicely brown round the edges. Don’t let them burn, or it will ruin the delicate, natural flavors.
Allow to cool on the sheets for two to five minutes. then use the flat knife to slide them onto a rack to finish cooling.
Be prepared to make a second batch!
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