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.

Honeycomb Chocolate Cookies
Honeycomb Chocolate Cookies

Makes 16

Hands-on Time 20 minutes plus chilling (overnight)

Baking Time 15 minutes

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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!

Honeycomb Chocolate Cookies
Honeycomb Chocolate Cookies