Preheat the oven to 175°C/350°F. Line a baking sheet with parchment (baking) paper. Sift together the flour and baking soda and set aside.

Cream (beat) butter and sugar at high speed until light and fluffy, about 4-5 minutes. Reduce the speed and add the vanilla extract and honey. Mix to form a homogenous mixture, about 1 minute. Gradually spoon in the flour mixture and mix just until combined. Fold in the chocolate and cashews.

Drop a heaping tablespoon size ball of cookie dough on the prepared baking sheet and press the ball a little to spread into a disc. Maintain a gap of 2-inches between cookies, as they will spread on baking. Bake until the edges start browning, about 11-12 minutes. Using a flat spatula, remove the cookies from the tray and let cool on a wire rack, about 30 minutes.

Store the cookies in an air-tight container up to two weeks.