Preheat the oven to 350 degrees F and line 2 baking sheet pans with parchment paper or a silicone baking mat.

Cream together the butter, shortening, sugar, honey, eggs, and vanilla.

In a separate bowl, mix the dry ingredients.

Slowly stir the dry ingredients into the wet, then stir in the chocolate chips (the dough will be fairly sticky).

Use wax paper to roll the dough into two equal logs and freeze them for 1-2 hours. They shouldn’t be frozen solid; the dough should be firmly set but you should still able to cut it easily with a knife.

Once the dough is semi-frozen, unwrap the wax paper and cut each log into 15 rounds (each will be about 3/4 inches thick).

Line them up 1-2 inches apart on the prepared baking sheet pans and bake for 14 minutes, rotating the trays halfway through.

They cookies are ready to come out of the oven when they’re light golden but still a touch doughy in the middle. They’ll continue cooking on the baking sheets, even out of the oven.

Allow the cookies to cool completely on the baking sheets before removing.

Store in an airtight container for up to 5 days.