Preparation

• In a large bowl, pour the sugar. Add the eggs and honey and blend with a mixer until you obtain a smooth, creamy mixture without lumps.
   
   
   
   
   
   
   
   
   

• On a cutting board, use a large knife to chop the dark chocolate into pieces.

• Then add the oil, the flour, and the sugar to the bowl and mix well. You will get a mixture that is not too soft.

• Place the obtained mixture on a sufficiently large sheet of parchment paper and roll it into a cylinder shape.
  Wrap it like a candy (as is done with chocolate salami) and place it in the refrigerator for half an hour to make it colder and firmer so that the cookies can be cut with less difficulty.

• After half an hour, remove the cylinder from the refrigerator and the paper and cut out round cookies about 1/4 inch thick. It’s okay if they are not cut perfectly, try to make them cook evenly.

• Place the cookies on a baking pan lined with parchment paper on which you have evenly sprinkled a handful of brown sugar.
  Bake for about 15/20 minutes, no more, in a preheated oven at 350°F.

• Remove the customized light chocolate chip cookies without butter from the oven and let them cool before eating. Store the cookies in a tin box to retain their crispness and offer them when friends are visiting whom we want to treat well :).