Honeycomb Dark Chocolate Cookies
Indulge in the ultimate blend of deep cocoa and golden, crisp crunch with these Honeycomb Dark Chocolate Cookies. Featuring a soft, rich cake flour dough packed with irregular dark chocolate chunks and bits of homemade honeycomb candy, these bakery-style treats bake up with dramatic melty pockets and a sweet, caramel-like crunch in every single bite.
INGREDIENTS
Honeycomb
75 g corn syrup
100 g granulated sugar
Scant 1/2 tsp baking soda
Cookie Dough
104 g unsalted butter, cubed and softened at room temperature
1 tsp honey
50 g granulated sugar
99 g light brown sugar
178 g cake flour
1 egg yolk
1 tbsp vanilla
1/2 vanilla bean, scraped
Scant 3/4 tsp baking soda
Scant 1/2 tsp kosher salt
160 g dark chocolate shards or chunks
65 g honeycomb pieces
INSTRUCTIONS
Honeycomb
Line a baking sheet with parchment paper and keep it nearby. Once the baking soda goes in, things move fast.
In a small saucepan, combine the corn syrup and sugar. Place over medium-high heat.
Let the sugar dissolve into the corn syrup, about 5–7 minutes. Try not to stir too much once it starts bubbling.
Continue cooking until the mixture turns a very light amber color. We want it pale and just slightly caramel-y here because the baking soda will keep cooking the sugar and deepen the color.
Remove from the heat and quickly whisk in the baking soda. The mixture will foam up immediately and the color will deepen.
Pour onto the prepared baking sheet and let it sit undisturbed for about 1 hour. Do not move the tray while it sets.
Once fully cooled and hardened, break into pieces and use in the cookie dough.
Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, honey, granulated sugar, and light brown sugar. Cream until smooth and slightly lightened.
In a separate bowl, whisk together the cake flour, baking soda, and kosher salt.
Scrape down the bowl, then add the egg yolk, vanilla, and vanilla bean. Mix until combined.
Add the dry ingredients one scoopful at a time, mixing on low until a soft cookie dough forms.
Fold in the dark chocolate shards and honeycomb pieces. I like keeping the chocolate irregular and chunky here so the cookies bake up with those dramatic melty pockets.
Scoop the dough with a large cookie scoop onto a parchment-lined baking sheet. Chill for 2–3 hours, or until the dough is firm.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Space the cookie dough balls out generously and bake for 14–15 minutes, until the edges are set and the centers still look slightly soft.
Let the cookies cool on the baking sheet. While they’re still warm, decorate with extra honeycomb and dark chocolate if desired.
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Honeycomb Dark Chocolate Cookies
Indulge in the ultimate blend of deep cocoa and golden, crisp crunch with these Honeycomb Dark Chocolate Cookies. Featuring a soft, rich cake flour dough packed with irregular dark chocolate chunks and bits of homemade honeycomb candy, these bakery-style treats bake up with dramatic melty pockets and a sweet, caramel-like crunch in every single bite.
Ingredients
- 75 g corn syrup
- 100 g sugar
- Scant 1/2 tsp baking soda
- 104 g unsalted butter, cubed and softened at room temperature
- 1 tsp honey
- 50 g granulated sugar
- 99 g light brown sugar
- 178 g cake flour
- 1 egg yolk
- 1 tbsp vanilla
- 1/2 vanilla bean, scraped
- Scant 3/4 tsp baking soda
- Scant 1/2 tsp kosher salt
- 160 g dark chocolate shards or chunks
- 65 g honeycomb pieces
Instructions
- Line a baking sheet with parchment paper and keep it nearby. Once the baking soda goes in, things move fast.
- In a small saucepan, combine the corn syrup and sugar. Place over medium-high heat.
- Let the sugar dissolve into the corn syrup, about 5–7 minutes. Try not to stir too much once it starts bubbling.
- Continue cooking until the mixture turns a very light amber color. We want it pale and just slightly caramel-y here because the baking soda will keep cooking the sugar and deepen the color.
- Remove from the heat and quickly whisk in the baking soda. The mixture will foam up immediately and the color will deepen.
- Pour onto the prepared baking sheet and let it sit undisturbed for about 1 hour. Do not move the tray while it sets.
- Once fully cooled and hardened, break into pieces and use in the cookie dough.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, honey, granulated sugar, and light brown sugar. Cream until smooth and slightly lightened.
- In a separate bowl, whisk together the cake flour, baking soda, and kosher salt.
- Scrape down the bowl, then add the egg yolk, vanilla, and vanilla bean. Mix until combined.
- Add the dry ingredients one scoopful at a time, mixing on low until a soft cookie dough forms.
- Fold in the dark chocolate shards and honeycomb pieces. I like keeping the chocolate irregular and chunky here so the cookies bake up with those dramatic melty pockets.
- Scoop the dough with a large cookie scoop onto a parchment-lined baking sheet. Chill for 2–3 hours, or until the dough is firm.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Space the cookie dough balls out generously and bake for 14–15 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet. While they’re still warm, decorate with extra honeycomb and dark chocolate if desired.
