Preheat your oven to 375°F (or 350°F for convection baking). Line your baking sheets with parchment paper.

Cream the butter and raw honey in a stand mixer until light and fluffy, about 2-3 minutes.

Add the eggs and vanilla extract, mixing well until everything is beautifully blended and smooth.

Combine the flour, salt, and baking soda in a separate bowl, then gradually add to your wet ingredients. Mix until just combined.

Fold in the chocolate chips and chopped nuts if using, incorporating gently.

Scoop generous portions of dough (about 4 ounces each) onto the lined baking sheets, spacing them evenly.

Flatten each dough ball slightly with a damp hand for shape.

Bake for 11-15 minutes until edges are golden and centers are soft.

Cool cookies on the baking sheets for a few minutes before transferring to wire racks.