Honeycomb Chocolate Cookies
Continuing my quest for fun cookie flavours, I turned to the Crunchie bar. Baking honeycomb is tricky—it melts when heated. After some trial and error, I found the solution: add the honeycomb after baking. The result is an embedded piece of crunchy honeycomb, like amber, perfectly capturing the spirit of a Crunchie.
Makes 16
Hands-on Time 20 minutes plus chilling (overnight)
Baking Time 15 minutes
Ingredients
250g unsalted butter (softened)
200g light brown sugar
405g caster sugar
2 tsp vanilla extract
2 large eggs
300g plain flour
100g cocoa powder
3¼ tsp bicarbonate of soda
1 tsp fine salt
1 tbsp instant coffee powder (fine)
7 tbsp golden syrup
Equipment
Freestanding mixer with paddle attachment
Spatula
Baking parchment
Saucepan
5cm round cookie cutter
Baking sheet (ideally aluminium)
Bowl
Knife
Wire rack
Method
1. Make the cookie dough
In a freestanding mixer, beat the butter, light brown sugar, and 175g caster sugar for 5 minutes until light and fluffy.
Add the vanilla extract and eggs, mixing briefly to combine.
Add the flour, cocoa powder, 1 tsp bicarbonate of soda, salt, and instant coffee. Mix until just combined, scraping down the sides with a spatula.
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
2. Shape and chill the cookies
Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.
3. Make the honeycomb
In a saucepan, heat the remaining 230g caster sugar and golden syrup over medium-low heat until the sugar dissolves and the mixture bubbles.
When the bubbles subside, remove from heat and stir in 2¼ tsp bicarbonate of soda until foamy.
Pour the mixture onto parchment, cover with another sheet, and press to spread it to 2cm thickness.
Use a 5cm cookie cutter to press 16 mounds into the honeycomb. Let it set for 1 hour.
4. Bake and assemble the cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake 6–8 cookies at a time, spaced 10cm apart, for 15 minutes.
Immediately press a honeycomb disc into the centre of each cookie.
Let the cookies rest for a few minutes on the sheet, then transfer to a wire rack to cool completely.
Tip
For the best texture, let the cookies cool completely before eating. The honeycomb will soften slightly but retain its crunch.
Enjoy!
