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Chocolate Chip & Honeycomb Cookies

August 5, 2019

I’m definitely a doomsday preper styled holiday maker. I feel the urgency to eat everything in the house, clean profusely & spring clean in the days leading up to a trip - even though sometimes I am away for a night. On a whim to finish the honeycomb at home before going away, I decided to chuck it in my chocolate chip cookie recipe from the cafe.

I know I say it all the time, but I truly think; this is my favourite cookie. Until the next cookie adventure …

Makes 24 cookies

Ingredients

  • 100g unsalted butter, softened

  • 120g soft brown sugar

  • 1 egg

  • 200g plain flour, sifted

  • 1 tsp bi-carb soda

  • pinch of salt

  • 1tsp vanilla bean paste

  • 65g dark chocolate, coarsely chopped

  • 65g white chocolate, coarsely chopped

  • 65g (as least!) honeycomb, roughly chopped (my own honeycomb recipe is here)

Method

Preheat oven to 160 degC, and line four trays w baking paper. In a free standing mixer, beat the sugar and soft brown sugar until creamed (it will look a very light brown & be super fluffy). Gradually add vanilla & egg until just combined. You may need to scrape down the bowl & re-mix to ensure everything is mixed in.

Add flour, baking soda & salt before mixing until just combined. Add both chocolates and honeycomb into dough mix, making sure it’s evenly combined. Roll out balls of dough around 25-27g and flatten slightly (pictured). Place trays in the fridge for at least 20 minutes to allow dough to rest, before baking for 12 minutes (or until honeycomb is bubbly & cookie is a light golden colour).

Allow cookies to cool before removing them - the molten honeycomb is extremely hot!

Cookies will late for up to two weeks in an airtight container in a cool, dry place.

 
 
In Alice Nivens Cafe, Chocolate, Cookies, Snacks, Sweets Tags cookies, baking, snacks, chocolate, sweets, honeycomb
← Gluten Free (accidentally vegan) Gingerbread GranolaChocolate & Peanut Butter Chip Cookies →

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