In a large mixing bowl, add the butter, brown sugar, and granulated sugar. Use a hand mixer to cream for 2-3 minutes, until light and fluffy.

Add the honey and mix until combined.

Mix in eggs, one at a time, until combined.

In a medium bowl, add four, baking soda, and salt. Whisk to combine.

Add the flour mixture, about 1 Cup at a time, to the wet mixture and mix on low speed just until the flour is incorporated.

Cover the large bowl with a lid or plastic wrap. Refrigerate for 90 minutes until firm.

Preheat oven to 375°F.

Scoop and form Tablespoon-sized balls of cookie dough and evenly space on the baking sheet about 3 inches apart. Keep the dough in the fridge while not scooping cookies.

Bake 8-10 minutes until set and the edges are lightly golden. Remove from the oven and immediately top each cookie with a pinch of flaky salt. Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.