Preheat oven to 375 degrees F. Line 2 half sheet baking sheets with parchment paper and set aside.

In the bowl of a stand mixer using cookie paddle, combine softened butter and honey and whip 1-2 minutes until lightened, scraping down sides of bowl as needed. Add eggs and vanilla and mix well.

Add flour, salt, and baking soda and pulse until just a few streaks of flour remain. Add chocolate chips and nuts and pulse a few more times just until barely mixed.

Scoop giant 4-ounce portions of cookie dough (you can use a greased ⅓ cup measuring cup and fill it slightly heaping). Then roll them gently until they start to form a ball. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. Flatten each ball just slightly with a damp hand. See note for size variations.

Bake each pan in preheated 375 degree oven (350 convection) for 14-15 minutes or until cookies are golden brown on edges and slightly crackly on top.

Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.