This honeycomb and white chocolate chip cookie recipe is lovely, even if I do say so myself! Baking the cookies longer will result in delicious crispy treats, whilst a shorter time in the oven will ensure a softer and crumblier texture. If you prefer, you can substitute anything you like for the honeycomb and white chocolate chips, such as fudge chunks, milk chocolate chips and so on – just make sure you use roughly the same quantities.


150g (5oz) unsalted butter
125g (4oz) brown sugar
150g (5oz) plain flour
1 egg
Half a teaspoon of baking powder
20g (¾oz) cocoa powder
100g (3½oz) white chocolate chips
100g (3½oz) honeycomb pieces

Step 1

Preheat the oven to 200ºC/gas mark 6 and line a couple of baking trays with greaseproof paper.

Step 2

Cream the butter and sugar together, then add the egg.

Step 3

Sift the flour, baking powder and cocoa together and then add to your butter/sugar/egg combo, mixing everything in well.

Step 4

Add the chocolate chips and honeycomb pieces, folding in carefully and mixing through for even distribution.

Step 5

Put tablespoons of mixture on the baking trays, making sure there’s a good gap between each, then put in the oven for 12-18 minutes, depending on how chewy or crispy you want them.

Step 6

Once out of the oven, leave them to harden for a few minutes before transferring them to a wire rack. They taste great warm too, so don’t leave them to cool too long!

If you take them out of the oven a few minutes sooner, they will end up looking something like this:

Leaving them in longer will result in crispier cookies with crunchy honeycomb: