Preheat oven to 350° F. Prepare 2 baking sheets (line with parchment if desired).
Cut the cold butter into chunks and use a hand or stand mixer to whip together. Add brown sugar and white sugar and blend together until mixed and light (about 1-2 minutes).
Add the egg, vanilla, and honey to the butter/sugar mixture and mix together until blended well (about 1 minute).
Add the remaining ingredients (except for the chocolate chips). When measuring the flour, use a scale or spoon and level the flour into your measuring cup (don't pack), being careful not to over add. Mix together until all ingredients are incorporated.
Pulse in the chocolate chips.
Use cookie scoop of choice or roll into balls and place on baking sheet. I used a double scoop to obtain about 15 cookies (the size shown in photos above - 4 TB scoop). A smaller standard cookie dough scoop (2 TB) will yield about 30 cookies.
Bake for 9-10 minutes, until the edges are set and the center looks almost done. I don't like to over cook these to keep them extra soft! Cool on cookie sheets for 3-5 minutes, then transfer to a cooling rack.
Store in an airtight container on the counter for 1 week. These also freeze great in an airtight bag or container for a couple months.