Milk and Cookies
Sometimes nothing can satisfy like a glass of milk and a couple of chocolate chip cookies warm from the oven. Today was one of those days.
I have to mention here that I am not a fan of those huge, chewy, buttery bakery style chocolate chip cookies. I personally prefer my cookies to be a bit crisper, with just a touch of chewiness in the center. Butter is all well and good, but I don't like a cookie that leaves a puddle of grease in its wake.
Consequently, I didn't put too much butter into this recipe and I added a little bit of honey for some extra moistness. The honey will also keep the cookies moist after they've baked. The batter is thick and easy to work with, so you shouldn't need to refrigerate them before baking unless it's a very hot day. I also like using mini chocolate chips because they are more evenly distributed through the batter then regular chips. Unless you are using a lot of nuts and chips in all your cookies recipes, I'm sure that you have had cookies with almost no chips and cookies with a lot all in the same batch. No problems with that here!