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.