• In a large mixing bowl combine flour, baking soda, salt, cocoa powder, coconut sugar, and optional cornstarch/arrowroot powder.
• In a medium-sized bowl cream the butter. Either use a fork and whip until smooth or use an electric mixer. Add eggs, vanilla extract, and honey and combine well.
• Add the wet ingredients to the dry and mix with a fork or use electric mixer. If you're not using a mixer you might want to use your hands to really mix everything together until a creamy batter forms.
• Add chocolate chips/chunks and mix well with a fork or wooden spatula.

  Refrigerate for at least 30 minutes.
• Preheat oven to 350°F and set oven rack to middle setting.
• Line 2 cookie sheets with parchment paper or use a pizza stone. Option to use a single cookie sheet multiple times.
• Remove chilled batter and scoop 3 tablespoons per portion to form into a balls. Place about 2 inches apart on cookie sheet. You can fit about 8 balls per cookie sheet. If you're using 2 cookie sheets, place them side-by-side on the middle rack.
• Bake for 14 minutes.
• Remove from oven and leave cookies on the sheet for a about 10 seconds before transfering to a cooking rack.
• These cookies are best enjoyed right after baking for the best texture!

Storing Cookies

• Let cookies cool completely, then store in an air-tight container. It's best to spread them out and not stack them if possible.

  Whether you store them on the counter or the fridge they will get moist and start to stick together. I like to store them in a cake pan, then I will take a few at a time and place them in a paper bag to help absorb some of the moisture at least 1 hour before eating.