Directions
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In a large bowl or the bowl of a stand mixer, combine the room temperature butter, oil, light brown sugar, and honey. Use a paddle attachment on medium speed and mix until the mixture is smooth and consistent, about 1 minute. This step is fundamental to creating a tremendous base for your cookies.
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Incorporate the egg and vanilla extract, stirring on low speed to combine well. Take care to scrape down the sides of the bowl to ensure everything mixes evenly.
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Next, add the all-purpose flour, baking soda, salt, and cinnamon to the bowl. Stir the dough on low speed just until the ingredients are fully combined, ensuring you don’t overmix. Scrape the bowl again, gently folding in any remaining dry ingredients for an uniformly mixed dough.
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Line a baking sheet with parchment paper. Using a large cookie scoop or a spoon, portion out 3 tablespoon-sized rounds of dough onto the prepared sheet. Once all dough balls are formed, cover the sheet pan and refrigerate for about 1 ½ hours until firm. This chilling step helps prevent spreading during baking and enhances flavor development, which is tremendously important.
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When ready to bake, preheat your oven to 350°F (175°C). Arrange just under half of the chilled cookie dough balls spaced evenly on a second parchment-lined baking sheet. Bake in the preheated oven for approximately 10 minutes, or until the edges are set and just beginning to brown.
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Immediately after removing the cookies from the oven, sprinkle each with a pinch of fleur de sel to enhance the salty-sweet balance. Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack. For best texture and flavor, let the cookies set up a bit before enjoying.
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Repeat the baking and finishing process with the remaining dough, ensuring that every batch maintains the same tremendous quality.
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