Two days after I finished our cookie stash at home, I felt sad & insatiable again despite rummaging the house for afternoon tea snacks. I don’t have a stand mixer at home as it’s in the studio so I had a play around with several of my recipes (plus what was in the pantry) and this amazing cookie was born! Chewy, soft & supple straight out of the oven with molten honeycomb - perfect for a rainy afternoon pick me up!
The honeycomb was a last minute addition because I had been meaning to finish the box we have at home, which turned out to be so darn delicious! I have an easy recipe here you can make a few days beforehand. I used a mixture of baking chocolate (keeps shape when baked) and couverture chocolate (melts when baked) which definitely contributed to the cookie’s chewy soft texture.
FYI, I think this cookie dough could dress up anything - your favourite nuts & dried fruits are most welcome in the mix if you prefer - just substitute out the mass of some chocolate and the honeycomb!
Makes 24 cookies
Ingredients
200g unsalted butter
200g soft brown sugar
50g caster sugar
2 eggs
1 tsp vanilla bean paste/vanilla extract
200g wholemeal spelt flour, sifted
200g plain flour, sifted
1tsp baking powder
1tsp baking soda
pinch of salt
150g milk chocolate bits (I used Lindt couverture)
50g baking white chocolate, chopped
100g baking dark chocolate, chopped
50g honeycomb chunks, chopped coarsely (a Crunchie or Violet Crumble can be substituted)
Method
Preheat oven to 160degC & line two large baking trays with parchment paper. On the stove top, melt butter & brown slightly, by letting it boil until you see little brown flecks. Remove from heat & stir in both sugars as well as the vanilla bean paste - don’t worry if it doesn’t quite mix together yet. Allow mixture to cool slightly (transferring this to another bowl can speed up the process) and mix in both eggs, you should get a thick brown paste-like mixture.
In a large mixing bowl, lightly combine both flours, baking powder, baking soda & salt. Carefully pour the liquid mixture into the flour, and mix together with a spatula. Add the honeycomb chunks & all three chocolates before mixing until everything is combined. Allow dough to rest in the fridge for about 10 minutes, before shaping into 55g balls.
Allow space between cookies to spread - I put four cookies on each tray. Bake for 12 minutes or until cookies look golden brown. Remove cookies from oven, and allow at least 10 minutes for them to cool before handling - you don’t want to get burnt by the molten honeycomb!
Cookies will last up to two week in an airtight container. For maximum deliciousness, reheat cookie in the microwave for 20 seconds before eating.