Honeycomb and Milk Chocolate Cookies
A super versatile cookie recipe, with a soft centre and crisp edges - packed with crunchy goodness. Use Crunchie chocolate pieces, or make your own honeycomb with the recipe mentioned in my notes! Try to chill for 30 mins minimum for best results!
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Servings: 16
Ingredients
- 125 g Butter Melted
- 100 g Granulated Sugar
- 120 g Light Brown Sugar
- 1 Medium Egg, Free Range
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 3 tsp Baking Powder
- 150 g Crunchie Bars/Bites Roughly Chopped, OR: 1/2 batch from my recipe
- 100 g Milk Chocolate Roughly Chopped
Instructions
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and Crunchie Bars/Pieces (keep a few back for the end) and stir together.
- Let this dough chill in the fridge for at least 30 minutes.
- Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
- Scoop tsp sized balls of cookie dough – so you have 16 of similar size. Place on the trays, with about 1-2 inches in between (max 4 per tray).
- Bake for 9-11 minutes, until just golden at the edges. They may look underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Sprinkle on a few pieces of crunchie/honeycomb if there's any left!
- Repeat for all cookies and leave to cool on a wire rack before serving.