Holy Moly, sweetie pies of cookies! These are the most amazing cookies I have actually tasted in my entire life! But seriously, until you make these, you have not lived in the cookie world!!!
I cannot believe I have made these cookies. One night of making up recipes in my recipe notebook was all that it took to dream up this concoction.
I have only posted 3 cookie recipes on Baking the Day and none of them are, really, the classic cookie batter we all love. Craving cookies, what else would be better than a scrumptious cookie to satisfy your sweet tooth?
I love honeycomb so much and would do anything for a bar of it. It is easy to make in the comfort of your own home too; just a bit of kitchen alchemy! In other parts of the foodie world, honeycomb can also be known as “seafoam” as the light and bubbly texture of the candy looks like foam washed up on the seashore.
Artisan honeycomb is my favorite by far; this may sound pretty bonkers but some honeycombs have a very distinct and profound smokiness to them, making them taste very grown up and sophisticated.
These cookies are a far cry from your average chocolate chip cookie. Brown sugar sweetens the dough, giving it an earthy and molasses taste. It also makes the cookie moist and chewy.
Using an egg yolk as well as a whole egg gives the cookies two things; structure and chewiness. I found out that if you use egg whites, you will end up with a dry and cakey texture while using egg yolks gives a smooth, rich and chewy texture; just what I love about these cookies.
Some recipes call for softened butter and some call for melted. Normally, if soft butter is used, it is created with the sugar and eggs to make a basic start to a sponge mixture.
As you can probably guess, this leads to a cakey cookie, kinda like a whoopie pie. I wanted a dense and decadence cookie so I melted my butter. Melting the fat used in a cookie recipe makes the fat more distributed around the dough.
Even though in the recipe I chill the dough twice, the effect of the melted butter will still be found in the end product.
These cookies are extremely easy to make, they just require a bit of time. It is really important to chill the dough twice! Not only does this make is easier to handle, but it also makes the cookies thicker, chewier and tastier. I like to chill the dough in the freezer as not only is it quicker, I find it chills the dough all the way through, not just on the edges of the bowl.
You can even freeze cookie dough and bake it from frozen, for whenever you need a cookie fix;)! When chilling the dough for the second time when it is in balls, just freeze for 1 hour and when put into bags. They can be stored for up to 3 months. Just simply add an extra minute on to the baking time!
If you make my Honeycomb Crunch Cookies Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
70g Butter, melted Stored in an air-tight container, these cookies should keep for up to 2 weeks. Reheat in a moderate oven to refresh old cookies.
How do you make Honeycomb Crunch Cookies
100g Soft light brown sugar
30g Caster sugar
1 tbsp. Golden Syrup
1 Egg plus 1 egg yolk
155g Plain Flour
1/2 tsp. Baking powder
100g Chocolate-covered honeycomb candy, roughly chopped
Try out our Honeycomb Crunch Cookies recipe and post your results below in the comments…
70g Butter, melted
Stored in an air-tight container, these cookies should keep for up to 2 weeks. Reheat in a moderate oven to refresh old cookies.