White Chocolate and Honeycomb Cookies - Recipe - Food Blog

White Chocolate & Honeycomb Cookies

I’ve taken inspiration from BA’s Best Cookies, made a few alterations and added some delicious honeycomb for a new level of flavour.

Once upon a time, BA’s Chris Morocco make what is hailed to be the best cookies in the world. Do I believe him? Hells yeah, it’s Chris Morocco. He has the senses of a ninja so if he says something tastes good, he no lyin’. I took inspiration from Chris’s recipe – mainly the burnt butter, which is something i’ve messed around with before in cake, and added some extra little goodies in there to really pimp up the deliciousness. Not better. Just different. Honest, Chris.

INGREDIENTS:

Yields: 12

170g butter
200g plain flour
1/2 tsp bicarbonate of soda
1 tsp salt
180g light brown sugar
70g granulated sugar
1 egg + 2 egg yolk
vanilla bean paste
100g plain chocolate
50g white chocolate
1 crunchie bar

METHOD

Preheat the oven to 190°C/370°F.

Melt the butter in a medium pan until it’s browned – it will foam up after a few minutes and you’ll smell a nutty, caramel like aroma. Leave to cool for a few minutes and add the sugar, whisking together until it’s fully combined. Add the eggs and whisk until smooth and glossy.​

In a separate bowl, add the flour, salt and bicarbonate of soda and whisk together. Fold this into the egg and sugar mixture until it’s all incorporated. Add the chocolate (apart from the honeycomb!) and fully combine.​

White Chocolate and Honeycomb Cookies - Recipe - Food Blog

Once done, use a dessert spoon to scoop out the batter – approx a golf ball shape and place 4-5 balls of batter onto a baking sheet lined with greaseproof paper. Leave a decent amount of space between each one as these bad boys will spread. Place some of the honeycomb chocolate atop each one and bake for 12 minutes. ​

Repeat until all the cookies are finished – you’ll get around 14 cookies from this batch. Enjoy with some milk, of course. How else?​

For BA’s Best cookies recipe, click here

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