Chocolate Honeycomb Cookies

By foodiva

Ingredients

• 115 grams unsalted butter, browned, cooled (or at room temperature, if you opt not to brown the butter)
• 150 grams dark brown sugar
• 25 grams maple sugar (or raw sugar)
• 25 grams honey
• 1 teaspoon vanilla bean paste
• 55 grams whole egg (1 extra large, shelled weight)
• 220 grams plain flour
• 1/4 teaspoon fine sea salt
• 5 grams (1 teaspoon) bicarbonate of soda
• 200 grams dark chocolate couverture*, chopped into uneven bits
• 25 grams honeycomb (homemade or purchased), lightly crushed
• sea salt flakes, for sprinkling (optional)

Details

Servings 18
Adapted from chocolatechillimango.com

Preparation

Step 1

Preheat the oven to 180C (350F).

Line two medium to large baking sheets with silicone paper or a silpat sheet and set aside.

Weigh and measure out all your ingredients and set them out on the work bench.

If browning the butter, let it cool and set again (in the refrigerator if required) and bring back to room temperature. It should be the consistency of room temperature butter and not in liquid form.

Place the butter, sugars, honey, and the vanilla bean paste into the bowl of a mixer and beat on medium speed until light and fluffy. This can take up to 5 minutes or so. Use the paddle attachment on a stand mixer, or the standard beaters on a hand held mixer.

Scrape down the sides of the bowl, add the egg, and beat again until light and fluffy. Scrape down the sides of the bowl, as needed.

Add the flour, salt, and bicarbonate of soda, and beat on low speed until smooth. Increase to medium to high speed, for about 30 seconds.

Add the chopped chocolate couverture, and the honeycomb.

If using a stand mixer, mix in on low speed until the chocolate is evenly incorporated. Otherwise, fold in the chocolate and honeycomb using a spatula.

Scoop out a heaped tablespoons of cookie dough and place on the trays. Allow space for them to spread because they will spread out and flatten as they bake.

If you like, sprinkle a little flaked sea salt on each cookie before baking.

Bake for about 10-12 minutes. I leave them for 12 minutes in my oven but it can vary from oven to oven.

Cool on the trays for 5 minutes before removing gently to a wire rack to cool completely.

I like to move them off the tray and on to a wire rack with the baking paper. It is faster, and helps prevent you accidentally breaking cookies if they are still too warm.

Store in an airtight container for several days.

Alternatively, have a night in and eat them all!

Notes

* I used Valrhona Guanaja P125 because I love it. One of my favourites for intensity and flavour. Use your favourite, but make it a great chocolate, because the flavour of the chocolate will make or break these cookies. It always does.