In a bowl, combine the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer (or use a mixing bowl and a hand mixer), add the butter and white and brown sugar. Beat on medium for 1-2 minutes until it resembles a homogenous paste, scraping the sides and the bottom of the bowl in the middle of the process. DO NOT beat the butter until fluffy.

Then, add the egg and beat on high until fully incorporated and the mixture has emulsified. This will take 30-40 seconds. Add the honey and beat until incorporated.

Add the dry mixture and mix on low just until no dry ingredients are left. Cover with plastic wrap and refrigerate while the oven is preheating. The dough can stay in the fridge for up to 3 days.

Scoop out 12 cookie dough balls using a 3-tablespoon cookie scoop, placing on a baking sheet and leaving a 2” (5cm) distance in between. You can bake cookies in two batches if your baking tray doesn't feat 12 cookies.

Bake for 12-13 minutes, or until the cookies have spread, became golden on the edges, and puffed up.

Remove from the oven and drop the tray on a flat surface to deflate the cookies. Let them cool down for 10 minutes on the tray. After, transfer to a cooling rack to cool down completely.