|butter — softened
|cake wheat flour
|bicarbonate of soda
|chocolate — chopped, plus extra melted for drizzling
|honeycomb — leftover or see notes
|Maldon salt — optional, for decorating
Preheat an oven to 190°C and line a baking tray with baking paper. Set aside.
Mix flour, bicarbonate of soda, baking powder and salt together. Set aside.
Cream butter and sugars together.
Beat in egg and vanilla essence until combined.
Mix in dry ingredients, just until combined.
Add chocolate chips and mix well.
Using a small cookie scoop, portion the dough or roll the dough out into small balls.
Take one dough ball and roll flat, place a large chunk of honeycomb in the middle and flatten another cookie dough over the honeycomb, making sure the honeycomb is fully encased in the cookie dough.
Arrange them on a baking tray and bake for 10 minutes or until they just start to brown. Allow to cool on the pan for 2 minutes before removing.
Optional to decorate: drizzle with melted chocolate and sprinkle with honeycomb and Maldon salt.
If you prefer chewier cookies, bake for only 8 minutes. They will be very soft when you take them out of the oven so be sure to let then cool down on the baking tray before moving them.
Allowing the cookie dough to chill in the fridge before shaping and baking allows the flavour to develop more. This cookie dough also freezes well, but freeze before adding the honeycomb. Add the honeycomb just before you intend to bake.
If you don’t have leftover honeycomb, you can make a fresh batch using this honeycomb recipe or buy two Cadbury Crunchie and break them into large chunks.