The Sub: Used 3/4 cup in place of each cup of sugar in the classic recipe (see Note about using liquid sweeteners below).
The Verdict: #3. We were in awe of how this cookie turned out. Even though the honey and butter did not get creamy in the mixer like a classic cookie dough, the end result came out of the oven retaining their shape, daintily speckled with golden dots. The cookies were soft in the middle and not quite as spongy as other cookies made with liquid sweeteners. Tasters loved the honey flavor.
*Note: When using a liquid sweetener, in place of granulated white and/or brown sugar, reduce liquids in the recipe by 2 tablespoons for each cup of sugar swapped. (In our testing, we eliminated 1 of the 2 eggs called for in the classic chocolate chip recipe.) And reduce oven temperature by 25°F.