Double Chocolate Honeycomb Cookies
Crisp with a slight chew, these cookies are rich, sweet, slightly bitter, and majorly addictive. Yields about 12-14 cookies.
Servings Prep Time
14 30minutes
Cook Time Passive Time
20minutes 30-120minutes
Servings Prep Time
14 30minutes
Cook Time Passive Time
20minutes 30-120minutes
Ingredients
Honeycomb
Double Chocolate Honeycomb Cookies
Instructions
Honeycomb
  1. Line a 9×9 pan with parchment paper and gather all of your ingredients for the honeycomb. Place the sugar and the golden syrup (or honey) in a large saucepan over medium heat and leave it to melt, occasionally swirling the pot to help the contents melt evenly.
  2. With a candy thermometer (or your best judgement), let the mixture boil until it reaches hard crack stage 150°C/300°F. If you don’t have a candy thermometer, this should take about ten minutes. The bubbles will get larger and pop at a slower rate once it gets closer to the right temperature, and your caramel will reach a deep amber color. It might seem like you’re waiting too long to remove it from the heat, but it takes a bit longer than you anticipate to reach the right temperature.
  3. Remove the caramel from the heat and immediately whisk in the baking soda. The mixture will bubble up in your pot. Once it’s completely incorporated, pour the honeycomb out into your pre-lined baking pan. Leave to harden, at least 30 minutes. Once hard, use a knife or your hands to break the candy into pieces.
Double Chocolate Honeycomb Cookies
  1. Place your bittersweet or dark chocolate chips in a bowl and, using the microwave, melt them. I like to use 30 second intervals and 50% power, stir, then repeat until fully melted. Set aside to cool.
  2. In the meantime, combine flour, baking soda, salt, and cocoa powder in a large bowl.
  3. In the bowl of a stand mixer or with an electric mixer, mix together the sugars until light and fluffy. Add butter and cream until fluffy and combined.
  4. Add egg and vanilla, mixing until combined between each addition. Once your chocolate is cool enough so that it’s still melted but not hot enough to cook the egg (the bowl will still be slightly warm to the touch), add it in and mix to combine.
  5. Add dry ingredients to the mixer 1/2 at a time, mixing until just combined. There should still be a slight dusting of flour.
  6. Fold in the chocolate chips and half of the honeycomb. The honeycomb will break up in the dough which is totally okay. It might be better to have smaller pieces as it dissolves into the dough and can sometimes melt outside of your cookies as they bake.
  7. Chill your dough in the fridge about 30 minutes to 2 hours (or however long you’d like).
  8. Preheat your oven to 325°F. With a large ice cream scoop, place dough onto a parchment lined baking sheet. Leave some space between them, thanks to the honeycomb, these spread a bit while baking. Slightly flatten the domed tops and sprinkle with a pinch of sea salt.
  9. Bake 20 minutes. When you remove the cookies from the oven, top them with chunks of your remaining honeycomb–they’ll melt into the cookies but will stay whole so that you get the full texture of the candy along with your cookie. Cool on a baking sheet 5 minutes before transferring to a wire rack.
Recipe Notes

The honeycomb in your dough might ‘explode’ out of your cookie a bit.  That’s totally fine–it just means you have big pockets of honey goodness throughout.  While the cookies are still warm and cooling on the baking sheet, you can just cut or peel away the melted bits, leaving you with a round cookie instead of a wonky one!

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