I recommend using a stand mixer for this recipe but it is optional.
In a large bowl, beat together the eggs and powdered sugar. When they are well combined, add the vanilla extract and honey. Mix this until combined and finally add the oil. If you're using a stand mixer, use the paddle attachement.
In a separate bowl sift together the all-purpose flour, salt, cinnamon and baking soda.
Add the dry ingredients to the mixing bowl that holds the wet ingredients and mix until it become a dough.
Next shape your cookies and place on a dish that will go in to the refrigerator. I used a cookie scooper and placed on a small baking tray lined with plastic wrap.
Chill the shaped dough for at least 30 minutes
Preheat the oven to 350℉. Then place the dough balls on a baking tray lined with parchment paper. Be sure to give them space so they don't touch each other while baking
Bake in the 350℉ oven for 12-15 minutes or until the cookies are golden brown.
While the cookies are baking, make the chocolate dips by melting each chocolate separately with a tablespoon of oil each. Use medium-low heat so you don't burn or boil the chocolate.
When the cookies are done baking remove from the oven and let them cool.
Dip each cookie in a chocolate melt before the chocolate hardens
Place the cookies on a wire rack with something underneath to catch the dripping chocolate
Once the chocolate hardens, enjoy!
