The thing about baking rich, decadent chocolate chunk cookies is not whether or not you can stop at one, when eating them. It is really a question of whether or not you can refrain from eating the cookie dough, before you have even put them into the oven to bake. I wonder if this is why it has been such a long time since I baked a batch of these (or indeed any other non-macro-friendly chocolate chunk cookie)? Possibly. I doubt they fit my macros 😉
Happily, I’m being a good neighbour and sharing these. We are putting in some new fencing, and I need to do this urgently to prevent my two curious kittens climbing over into neighbouring yards where unsuspecting chickens reside, living contentedly, chatting incessantly, and laying their eggs. Frankly, I’m more worried about the kittens, who would come off second best in a tussle with said chickens. So, in appreciation of neighbourly collaboration and spirit of co-operation, there shall be cookies for all.
You really cannot cut corners on a great cookie. Supermarket chocolate chips are just not acceptable. They are too even, they set too hard, and flavour … what flavour? I mean, chocolate that does not melt at 180C (350F) is demonic. From a hell dimension of unspeakable evil. Don’t even think of using them for this recipe. No. Do not go there. No. You really want great chocolate, cut into uneven little chunks. The small flecks melt right into the cookie dough, and the larger chunks give you an intense chocolate and textural dimension. It is a whole other level.
The honeycomb in this recipe is optional but wow, that small amount makes such a difference to the standard chocolate chunk cookie experience. The honey in the cookies comes through but the honeycomb just makes it sing operatic arias of joy on your taste buds. I used some of the honeycomb I make for my range of chocolates (I usually dip shards of it in couverture and this Easter I also made honeycomb eggs).
I’m off to sneak a cookie with my coffee. Just one. I didn’t eat the cookie dough today. Surely, I deserve a reward for that extraordinary show of restraint?
Can you hear them calling you? 😉
These cookies are decadent and just plain awesome, in the true sense of the word. Use the best chocolate you can afford to make them extra luxurious.
You can skip the step for browning the butter because they are obscenely delicious without it, but it's worth doing to tip them over the edge into outrageousness. Browning the butter adds so much extra depth to the flavour and a nutty, rich dimension to every bite.
I played around with sugars for this one. The honey is a must. I think the maple sugar gives the flavour an extra something but you can substitute raw sugar instead. Definitely use dark brown sugar. Accept no substitutes!
Get baking and enjoy!
115 grams unsalted butter, browned, cooled (or at room temperature, if you opt not to brown the butter)
150 grams dark brown sugar
25 grams maple sugar (or raw sugar)
25 grams honey
1 teaspoon vanilla bean paste
55 grams whole egg (1 extra large, shelled weight)
220 grams plain flour
1/4 teaspoon fine sea salt
5 grams (1 teaspoon) bicarbonate of soda
200 grams dark chocolate couverture*, chopped into uneven bits
25 grams honeycomb (homemade or purchased), lightly crushed
sea salt flakes, for sprinkling (optional)
Preheat the oven to 180C (350F).
Line two medium to large baking sheets with silicone paper or a silpat sheet and set aside.
Weigh and measure out all your ingredients and set them out on the work bench.
If browning the butter, let it cool and set again (in the refrigerator if required) and bring back to room temperature. It should be the consistency of room temperature butter and not in liquid form.
Place the butter, sugars, honey, and the vanilla bean paste into the bowl of a mixer and beat on medium speed until light and fluffy. This can take up to 5 minutes or so. Use the paddle attachment on a stand mixer, or the standard beaters on a hand held mixer.
Scrape down the sides of the bowl, add the egg, and beat again until light and fluffy. Scrape down the sides of the bowl, as needed.
Add the flour, salt, and bicarbonate of soda, and beat on low speed until smooth. Increase to medium to high speed, for about 30 seconds.
Add the chopped chocolate couverture, and the honeycomb.
If using a stand mixer, mix in on low speed until the chocolate is evenly incorporated. Otherwise, fold in the chocolate and honeycomb using a spatula.
Scoop out a heaped tablespoons of cookie dough and place on the trays. Allow space for them to spread because they will spread out and flatten as they bake.
If you like, sprinkle a little flaked sea salt on each cookie before baking.
Bake for about 10-12 minutes. I leave them for 12 minutes in my oven but it can vary from oven to oven.
Cool on the trays for 5 minutes before removing gently to a wire rack to cool completely.
I like to move them off the tray and on to a wire rack with the baking paper. It is faster, and helps prevent you accidentally breaking cookies if they are still too warm.
Store in an airtight container for several days.
Alternatively, have a night in and eat them all!
* I used Valrhona Guanaja P125 because I love it. One of my favourites for intensity and flavour. Use your favourite, but make it a great chocolate, because the flavour of the chocolate will make or break these cookies. It always does.