Taken straight from the book:
To ensure uniform cookies, scoop out this batter with a measuring spoon. Leave adequate space between dollops - the cookies will expand considerably while they bake. If desired, embellish the cooled cookies with melted chocolate: Sandwich two cookies with it, dip cookie halves in it, drizzle it over the tops, or spread it on the flat sides of each.
Makes 2 dozen
2 Tbsp unsalted butter
2 Tbsp packed light brown sugar
1 1/2 Tbsp honey
2 Tbsp all-purpose flour
Pinch of coarse salt
1/ Preheat oven to 375 degrees F. Melt butter, brown sugar, and honey in a small saucepan over medium-low heat. Transfer to a bowl. Whisk in flour and salt until smooth.
2/ Working quickly, drop 1/2 teaspoons of batter onto large baking sheets lined with parchment paper, spacing at least 3 inches apart.
Bake cookies until they spread and turn golden brown, about 6 minutes. Let cool on sheets on wire racks. Carefully remove cookies from sheets with your fingers. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.
This is what happens when you rush, like me, and don't properly space your cookies...
...but they can easily be separated with a knife. Not a pretty shape, but taste is just as good!