Honeycomb Chocolate Chip Cookies

Brown butter, cinnamon, and honeycomb make these chocolate chip cookies a delicious, chewy treat!

Course Dessert

Cuisine American

Keyword Brown Butter, Brown Sugar, Chocolate, Cookies

Prep Time 1

Cook Time 15

Freezer Time 5

Total Time 6 15

Servings 18 cookies

Calories 249kcal

Author Colleen

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.

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.

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.

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.