See also: Christian's Chocolate Chips (Gluten-free)

Ingredients (makes ~15-20 cookies)

1 1/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted (or salted) butter, softened 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons packed brown sugar 1/2 teaspoon vanilla extract 1 tablespoon honey 1 large egg 3/4 cup Ghirardelli semi-sweet chocolate chips 3-5 full-size Ghirardelli caramel chocolate squares Flake salt (or plain sea salt)

Ingredients (Double — makes ~30-40 cookies)

2 2/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) salted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 tablespoons honey 2 large eggs 1 1/2(ish) cups Ghirardelli semi-sweet chocolate chips 6-10 full-size Ghirardelli caramel chocolate squares Flake salt (or plain sea salt)

Directions

  1. Let eggs and butter reach room temperature. This is to ensure the right consistency when mixing, and will result in more of a fluffy cookie.
  2. In a large bowl, sift:
    1. Flour
    2. Baking soda
    3. Salt
  3. In a separate bowl of a stand mixer, beat the following until creamy:
    1. Butter
    2. Granulated sugar
    3. Brown sugar
    4. Vanilla Extract
    5. Honey
  4. Add egg(s), beating well.
  5. Gradually beat in flour mixture. Try not to get it all over the kitchen, your shirt, and your pants.
  6. Stir in chocolate chips.
  7. Refrigerate dough for 30+ minutes (up to a day). This will help mould cookies and get the right consistency.
  8. Preheat oven to 375ºF.
  9. Drop by rounded tablespoon onto un-greased baking sheets.
  10. Cut Ghirardelli caramel chocolate squares into quarters, one per cookie.
  11. Wrap each cookie completely around a quarter of a square. Round the cookie dough.