Crinkle Cut Crisp & Honeycomb Choc Chip Cookies

The wholesome cookie has had a salty makeover. I love a salty sweet treat and I loved the idea of honeycomb and crunchy, salty crinkle cut crisps together. The perfect conveyor for this? A chocolate chip cookie. These are soft in the middle and crisp around the edge. The honeycomb becomes chewy as it bakes in the oven and the crisps stay salty and crunchy. Pair all of that with some gooey dark chocolate and you have a bloody good cookie.

Ingredients- makes 18

Honeycomb:
100g caster sugar
75g honey
1 tsp bicarbonate of soda 

Cookie dough:
130g unsalted butter, room temperature
170g light soft brown sugar
100g caster sugar
1 egg
1 egg yolk
280g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
85g dark chocolate chips
85g honeycomb, broken into pieces
80g crinkle-cut ready salted crisps, lightly crushed/broken
Flaky salt & extra chocolate for garnish

Method

For the honeycomb:

*A note: you'll need to work quickly adding in the bicarbonate of soda into the hot caramel. Make sure you have everything ready. Please be very careful as the honeycomb is extremely hot.

Line a large baking tray with baking paper. Place the honey and sugar into a medium-sized saucepan. Place it on medium heat. Swirl the pan occasionally until the sugar and honey have melted together. Cook the mixture until it reaches 160°C. It should be golden and the room filled with the scent of honey. Take the pan off the heat and immediately add the bicarbonate of soda and whisk in. The mixture will froth and bubble up. As soon as the bicarbonate of soda has been whisked in, tip the honeycomb out onto your prepared tray. You need to work quickly here to avoid the honeycomb burning or deflating too much in the pan. Leave to cool for at least 1 hour before using. 

For the cookie dough:

Prepare a baking tray with parchment and set aside. Cream the butter and sugars together until pale and fluffy. Add in the egg and egg yolk. Beat until combined. In a separate bowl; mix the flour, baking powder and bicarbonate of soda. Add the dry ingredients into the butter mixture and mix until you have a dough. Add in the broken honeycomb, crisps and chocolate chips. Mix until everything is evenly distributed. Weigh each cookie at 50g and roll into a ball. Place onto the lined baking tray, cover and place into the fridge for at least 2 hours (I prefer to make them one day and bake the next.)

To bake the cookies, start by preheating your oven to 160°C. Place the cookies onto a lined baking tray, leaving plenty of space between them. I usually bake four cookies per baking tray. Bake for 10 minutes or until golden around the edges but soft in the middle. Take the cookies out of the oven and, using a large cookie cutter, scoop them back into a neat circle by pushing the edges in with the inside of the cutter. While the cookies are still warm, sprinkle with flaky salt and place three chocolate chips on top. Leave to cool. Best eaten on the day they’re baked but can be stored in an airtight container at room temperature for 5 days. These also freeze very well.