Preheat your oven to 350ºF and line two cookie sheets with parchment paper.
In the bowl of your stand mixer, cream together the butter and sugar until it is light and fluffy with the paddle attachment (this takes about 2 minutes).
Then, add in your room temperature eggs one at a time allowing each egg to mix fully before adding the next. Adding eggs too fast can cause your batter to curdle. Mix on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) until the mixture is light and fluffy (this takes about 2 minutes).
Scrape the bowl.
Next, add in your vanilla, flour, cocoa powder, salt, baking powder, baking soda, and honey.
Mix on low speed (setting 1 on my Bosch Mixer, setting 2 on a KitchenAid) until they are all combined and the dough is fairly thick. Scoop the dough using a #20 cookie scoop, or approximately two Tablespoons of dough and roll into a ball.
Place the balls about 1″ apart on a cookie sheet lined with parchment paper.
Flatten the ball with a fork like you’re making peanut butter cookies.
Bake your cookies in the oven at 350ºF for 8 minutes. These cookies hardly spread at all.
Allow the cookies to cool for about 5 minutes before transferring them to a cooling rack.
Then, once they are cool you can decorate them!