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
Half a teaspoon of baking powder
20g (¾oz) cocoa powder
100g (3½oz) white chocolate chips
100g (3½oz) honeycomb pieces
Preheat the oven to 200ºC/gas mark 6 and line a couple of baking trays with greaseproof paper.
Cream the butter and sugar together, then add the egg.
Sift the flour, baking powder and cocoa together and then add to your butter/sugar/egg combo, mixing everything in well.
Add the chocolate chips and honeycomb pieces, folding in carefully and mixing through for even distribution.
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.
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: