Recipe courtesy of Nadia G
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Chocolate Honeycomb Cookies
Total:
1 hr 15 min
Prep:
20 min
Inactive:
35 min
Cook:
20 min
Yield:
12 cookies
Level:
Easy
Total:
1 hr 15 min
Prep:
20 min
Inactive:
35 min
Cook:
20 min
Yield:
12 cookies
Level:
Easy

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 cup fine raw sugar
  • 1 teaspoon vanilla extract
  • 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

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.

Honeycomb:

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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