Honeycomb Chocolate Chip Cookies
These honeycomb chocolate chip cookies are sticky, chewy deliciousness all in one yummy bite! The brown butter and dash of cinnamon turn the melted honeycomb into a delicious toffee flavored treat.
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Extra Honeycomb
Homemade honeycomb is super dupes easy to make, but depending on your plans, you may end up with way more than you need. Which is what led me to create these honeycomb chocolate chip cookies!
I used some honeycomb to decorate my chocolate and honey cupcakes, but ended up with a large jar leftover. Naturally, I figured I’d chuck that into some cookie dough. I opted for my brown butter cookie dough with a bit of cinnamon to capitalize on the toffee/ caramel notes in the honeycomb.
Freeze & Bakes
If you’ve ever perused one of my drop cookies recipes, you may have noticed that I love to freeze my cookie dough balls and bake them straight out of the freezer. Not only does this help the cookies keep their shape and stay thick, it makes recipe development sooooo much easier.
Y’all, I probably tried baking these honeycomb chocolate chip cookies a dozen different ways. My go to method (325℉ for 20- 23 mins) left the cookie too thin and spread out. So I tried pre-heating the pan first and played with temps all the way up to 375℉!
Trouble, Trouble, Trouble
These cookies are hella good, but they do present with a unique problem. As the cookie thaws, melts, and cooks in the oven, the honeycomb melts, liquifies, and runs. Depending on the size of the honeycomb chunks in the cookie ball, and the location in said ball, each cookie can bake differently.
At the same temperature, and on the same baking sheet, you’ll end up with perfect looking cookies and others that are a bit wonky. In the end, they all taste delicious though! When I had a thin, misshapen cookie, I flipped a large ramekin over the cookie and gently wiggled it in a circle. This helps shore up the edges of the cookie and make them more presentable.
Honeycomb Chocolate Chip Cookies
But maybe I’ve gotten ahead of myself here. Let’s walk it back to the basics of this cookie recipe. We’re using browned butter, which smells like caramel and toffee had a yummy buttery baby. This pairs perfectly with the homemade honeycomb. For a visual on making brown butter, check out my pistachio biscotti recipe video.
I used a full 3 oz of honeycomb chunks in varying sizes in these cookies. That, obviously, worked just fine for me. However, for a more stable cookie dough, I suggest smaller pieces and only 2 oz. But you do you.
Related Reading: 8 Cookie Tips & Tricks You Need to Know
Top Tips for Cookies
- Use cookie scoops for perfectly portioned cookies.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
Sugar Choices
The cookie portion of this recipe uses three different sugars, white, light brown, and dark brown. That might seem a bit of an overcomplication, but each one has its own unique properties. If you’d like to learn more about common baking ingredients, grab my free Ingredient Glossary in the library.
Brown sugar has added molasses (more in dark, less in light) that adds a bit of depth and chewiness to cookies. However, it also spreads more. By using a mixture of light and dark, these cookies have a good balance of flavor and texture.
Homemade Honeycomb
Honeycomb is pretty easy to make, as long as you have a candy thermometer. It is essential that you bring your ingredients up to 290℉ – 300℉. If you don’t get that high, the candy will not set up properly. And if you go past that, your honeycomb will burn.
Honeycomb does not last long around humidity. Keep the chunks in an airtight container until you are ready to add them to the cookie dough. This does make stray honeycomb a breeze to clean up. Soak your pot in water briefly and it melts away.
For a video tutorial for homemade honeycomb, check out the one I made for those chocolate and honey cupcakes I mentioned earlier. Honeycomb is easy to make, but timing is critical.
Honeycomb Chocolate Chip Flavortown
In each bite, you’ve got toffee notes from the honeycomb and brown butter, that splash of cinnamon adds a subtle perkiness to the dough, and the chocolate chips mellow everything out. The edges of the cookies are slightly crisp, while the center of the cookies are super chewy.
Bits of honeycomb melt and caramelize along the bottom and edges of the cookie, which creates a unique flavor and texture with each bite. It’s a fun recipe that is unique without being off the wall.
Enjoy!
I hope you get a chance to whip up a batch of chewy, sticky, caramely honeycomb chocolate chip cookies. This cookie has a surprise in every bite. If you don’t want to make them all alone, why don’t you have a friend make the honeycomb, and you make the cookies, or vice versa! Send your pal this recipe and get to baking.
Honeycomb Chocolate Chip Cookies
Ingredients
Honeycomb
- 3.5 oz sugar
- 3 oz light corn syrup
- 2 Tbsps honey
- 2 Tbsps water
- 1 tsp baking soda
Brown Butter Cookie Dough
- 8 oz unsalted butter
- 9 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 3.5 oz light brown sugar
- 2 oz dark brown sugar
- 1.75 oz sugar
- 1 egg
- 1 tbsp vanilla
- 6 oz chocolate chips
Instructions
Honeycomb
- Line an 8x8 baking pan with parchment paper and set aside. It helps to spritz the pan with baking spray to help the paper stay put.
- In a medium saucepan, heat the sugar, corn syrup, honey, and water on medium until it reaches 290°F- 300°F on a candy thermometer. Do NOT go past 300℉ or your honeycomb can burn.
- Immediately remove from the heat and whisk in the baking soda. It will foam up quite a bit. Quickly and carefully pour the mixture into your prepared pan.
- Set aside to firm up for about 30- 60 minutes. Break the honeycomb up into chunks and store in an air tight container.
Brown Butter
- Make your brown butter. Place the butter in a saucepan over medium or medium- low heat. Let it melt, stirring occasionally. Continue cooking until the butter becomes a nice caramel color. Remove from the stove. Let the brown butter come to room temperature. You will need 5.5 oz of brown butter for this recipe. Add or remove butter as necessary.
Cookies
- In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon and set aside.
- In another bowl, cream together the room temperature brown butter and both sugars on a low speed until well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and vanilla to the butter/ sugar mixture and beat until combined. Add the dry ingredients to the wet and mix until just barely combined. Gently mix in the chocolate chips and 2- 3 oz of crushed honeycomb until evenly distributed.
- Use a large cookie scoop to portion the dough onto a small plate or board lined with wax paper. Freeze for an hour, then transfer the cookie dough balls to an airtight container or a freezer bag. Then freeze for at least 4 hours, but preferably overnight.
- Preheat the oven to 375℉. Line a baking sheet or two with silicone baking mats. Place frozen cookie dough balls on the prepared baking sheet two inches apart. Keep the remaining dough balls in the freezer.
- Bake cookies for 13- 15 minutes. Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
- You can make the brown butter in advance and store in an airtight container in the fridge. Pull it out about 1- 2 hours before you're ready to make the cookies.
- If you end up with less than 5.5 oz of brown butter, just add enough unsalted butter to the warm brown butter to make up the difference.
- You want the honeycomb to crushed up into a variety of sizes, mostly medium- small, but a few bigger pieces are okay.
My Favorite Products For This Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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