Chocolate chip cookies texture off

[Krijishy]

I followed the recipe below but I replaced half the regular sugar with honey... In other cookie recipes I haven't had a problem with this but this recipe the cookies came out with this bite to them that you would find with soft caramel. I know the recipe says "Chewy" but I wasn't expecting this kind of chewy... Is this normal? Or do I need to change something based on using the Honey?

The Best Chewy Chocolate Chip Cookies Recipe by Tasty

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream...

tasty.co

 

[Norcalbaker59]

I followed the recipe below but I replaced half the regular sugar with honey... In other cookie recipes I haven't had a problem with this but this recipe the cookies came out with this bite to them that you would find with soft caramel. I know the recipe says "Chewy" but I wasn't expecting this kind of chewy... Is this normal? Or do I need to change something based on using the Honey?

The Best Chewy Chocolate Chip Cookies Recipe by Tasty

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream...

tasty.co

Honey is an invert sugar which is a single monosaccharide molecule, and water.

Granulated sugar are double disaccharide molecules. It has no water molecules.

Invert sugars chemically react differently in baking in part because of the water molecules. The extra moisture interacts with the flour, making for a chewy cookie.

i’m surprised you don’t notice a difference in other cookies when substituting some of the sugar with honey.

 

[Elle]

I followed the recipe below but I replaced half the regular sugar with honey... In other cookie recipes I haven't had a problem with this but this recipe the cookies came out with this bite to them that you would find with soft caramel. I know the recipe says "Chewy" but I wasn't expecting this kind of chewy... Is this normal? Or do I need to change something based on using the Honey?

The Best Chewy Chocolate Chip Cookies Recipe by Tasty

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream...

tasty.co

Hi! Usually, the sugar in Chocolate chip cookies is equal portions. In this recipe there is more brown sugar than granulated sugar which would already give it a chewier texture. That is what brown sugar does. So, by adding honey you have added more moisture which added to the different chewy texture. Although they still sound interesting with the honey flavor to it! This is only my idea on what may have happened. But with all the chocolate you can't go wrong! Take care, Elle.

 

[Nemewen]

Honey is an invert sugar which is a single monosaccharide molecule, and water.

Granulated sugar are double disaccharide molecules. It has no water molecules.

Invert sugars chemically react differently in baking in part because of the water molecules. The extra moisture interacts with the flour, making for a chewy cookie.

i’m surprised you don’t notice a difference in other cookies when substituting some of the sugar with honey.

I thought as much when using honey as I've had similar results when swapping honey into my cookie recipes -- extra chewiness. My next question is about crystalized honey? Would you be able to solve the moisture problem by using crystalized honey? If so, could a dehydrator be used or would simply freezing the honey achieve the desired dryness to sub into the recipe?