Chocolate Honeycomb Cookies

TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: 35 min
Cook: 20 min
 
YIELD: 12 cookies
LEVEL: Easy

ingredients

  • 1 egg
  • 1/2 cup unsalted butter, melted
  • Fleur de sel, to taste
  • Honeycomb, crumbled, recipe follows
HONEYCOMB:
  • 1 1/2 cups sugar
  • 1/2 cup honey
  • 1 tablespoon baking soda
  • 1 tablespoon vanilla extract
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Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Throw the flour, cocoa powder and baking soda into a bowl and whisk until combined. Combine the raw sugar, vanilla extract and egg in a stand mixer and mix on high speed until smooth and thick, 3 minutes. Turn the speed down to low and slowly stream in the melted butter. Add in the dry ingredients and mix on low until fully incorporated.

Drop heaping tablespoons of dough 2 to 3 inches apart on the baking sheet, and bake 7 minutes. Cool on the baking sheets about 3 minutes, and then sprinkle with the Honeycomb while the cookies are still soft. Press the Honeycomb into the cookies and sprinkle with a pinch of fleur de sel.
Line a baking sheet with lightly buttered parchment paper.

Stir together the sugar and honey in a medium saucepan over medium heat until the sugar is dissolved. Cook the sugar, monitoring with a candy thermometer, until it reaches 300 degrees F (hard crack stage), about 10 minutes.

Whisk in the baking soda and vanilla. As soon as the mixture begins to puff, about 30 seconds, pour it out in a flat layer onto the baking sheet. Let harden 30 minutes.

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4

Newest Ratings and Reviews

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  • on December 07, 2012

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    These are excellent! I made the honeycomb and used pink salt instead of the fleur de sel, but they turned out great. Very chocolatey and the honeycomb adds a great contrast. Great combination. Easy, too. Of course, I messed up and added the sugar to the dry ingredients, but, meh, they still taste good!

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  • on November 11, 2012

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    Very delicious and easy too. Cookies hold their form with a slightly
    crunchy exterior and moist cake like inside. Will make again. I omitted the fleur de sel and did not make the honey comb.

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  • on August 15, 2012

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    I adore Nadia G, and make all of her recipes all the time. She's a very talented chef,and I'm never dissapointed. I went a little heavy on the sugar pour to counter the baking soda, but these cookies turned out awesome! I made them for my boyfriend and he just took a whole batch to his roommates. I love Nadia G! Entertaining and tasty!

    people found this review Helpful.
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