5 April 2014

Honeycomb Crunch Cookies

Eve 05/04/14

Soft and chewy cookies are studded with chocolate-covered honeycomb candy. The honeycomb gives the cookies a sophisticated smokiness and when the dough is raw, it tastes exactly like cookie dough ice-cream!



Holy Moly, sweetie pies of cookies! These are the most amazing cookies I have actually tasted in my entire life! But seriously, until you makes these, you have not lived in the cookie world!!!



I cannot believe I have made these cookies. One night of making up recipes in my recipe notebook was all that it took to dream up this concoction. I have only posted 3 cookie recipes on Baking the Day and none of them are, really, the classic cookie batter we all love. Craving cookies, what else would be better than a scrumptious cookie to satisfy your sweet tooth?

 I love honeycomb so much and would do anything for a bar of it. It is easy to make in the comfort of your own home too; just a bit of kitchen alchemy! In other parts of the foodie world, honeycomb can also be known as "seafoam" as the light and bubbly texture of the candy looks like foam washed up on the seashore.

Artisan honeycomb is my favourite by far; this may sound pretty bonkers but some honeycombs have a very distinct  and profound smokiness to them, making them taste very grown up and sophisticated



These cookies are a far cry from your average chocolate chip cookie. Brown sugar sweetens the dough, giving it an earthy and molasses taste. It also makes the cookie moist and chewy.

 Using an egg yolk as well as a whole egg gives the cookies two things; structure and chewiness. I found out that if  you use egg whites, you will end up with a dry and cakey texture, while using egg yolks gives a smooth, rich and chewy texture; just what I love about these cookies. 

Some recipes call for softened butter and some call for melted. Normally, if soft butter is used, it is creamed with the sugar and eggs to make a basic start to a sponge mixture. As you can probably guess, this leads to a cakey cookie, kinda like a whoopie pie. I wanted a dense and decadence cookie so I melted my butter. Melting the fat used in a cookie recipe makes the fat more distributed around the dough. Even though in the recipe I chill the dough twice, the effect of the melted butter will still be found in the end product. 



These cookies are extremely easy to make, they just require a bit of time. It is really important to chill the dough twice! Not only does this make is easier to handle, it makes the cookies thicker, chewier and tastier. I like to chill the dough in the freezer as not only is it quicker, I find it chills the dough all the way through, not just on the edges of the bowl. 

You can even freeze cookie dough and bake it from frozen, for whenever you need a cookie fix ;) ! When chilling the dough for the second time when it is in balls, just freeze for 1 hour and when put into bags. They can be stored for up to 3 months. Just simply add an extra minute on to the baking time!




Honeycomb Crunch Cookies
Posted by Eve
Makes 18 - 20
Ingredients
  • 70g Butter, melted
  • 100g Soft light brown sugar
  • 30g Caster sugar
  • 1 tbsp. Golden Syrup
  • 1 Egg plus 1 egg yolk
  • 155g Plain Flour
  • 20g Cornflour
  • 1/2 tsp. Baking powder
  • 100g Chocolate-covered honeycomb candy, roughly chopped
Method
  1. Grease and line 2 baking trays or use a silpat mat.
  2. Mix together the butter, sugars, syrup and eggs until well combined and uniform in texture - use a whisk.
  3. Change to a wooden spoon or spatula and sieve in the flours and baking powder. Beat in well and add the candy and fold in, careful not to break it up too much.
  4. Chill the dough in the freezer for 30 minutes. Roll the dough into 18 - 20 balls, I weigh mine to keep them really accurate. My cookies weighed 27g each.
  5. Put the dough balls into the freeze on a tray and freeze for 15 minutes. Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3.  
  6. Put the chilled dough onto the tray, spread 3cm apart. Bake for 12 - 15 minutes until risen and just browned around the edges of the cookies. 
  7. Cool on the trays for 5 minutes then transfer onto a wire rack to cool. Best served with milk!

Enjoy!

Stored in an air-tight container, these cookies should keep for up to 2 weeks. Reheat in moderate oven to refresh old cookies.

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