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HONEYCOMB COOKIE HOW TO
HONEYCOMB COOKIE PRO

Because of the honey and molasses in them, they will stay chewy.The honeycomb pattern is one of nature's most perfect patterns. Or you can store them, tightly sealed at room temperature for up to a week.

Sit on your couch and eat all the cookies.

That honeycomb will be molten, and I don't want you to hurt yourself. Don't even attempt to eat one for at least 10-15 minutes.

Remove pans from the oven and slide the parchment onto cooling racks.

When done, cookies will be golden brown around the edges and lightly brown and set on the tops. Baking times will vary slightly depending on how many cookies you decide to make.

If you make 18 cookies like I did, bake for 6 minutes and then switch the pans and bake an additional 5-6 minutes.

Press each mound of dough down just slightly and sprinkle with a small amount of finishing salt of your choice, smoked or otherwise.

Then divide that weight by the number of cookies you want-12-24. If you are feeling very anal, do what I did and weigh your dough. I scaled my dough at roughly 1.5-1.6 oz per cookie since I wanted 18 cookies.

Scoop cookies onto parchment-lined pans.

I actually ended up sort of lightly kneading the dough to make sure all the mix-ins were evenly incorporated. This is a fairly stiff batter, so mix in the chopped chocolate and honeycomb by hand. Mix on low until flour is mostly mixed in, then increase the speed to medium and mix an additional 30 seconds.

Whisk the flour and baking soda together and then add to the mixer.

Beat again until light, another 2 minutes or so.

Lightly beat the egg and add to the mixer.

Cream until light and fluffy, scraping bowl as necessary.

Combine re-solidified brown butter, dark brown sugar (or light brown sugar and molasses), honey, vanilla and salt in the bowl of your stand mixer.

You'll have to do this step ahead because the butter needs time to chill back down in the fridge so it is somewhat firm but not hard.

If you don't know how to brown butter, I can help.Preheat the oven to 350F and place racks in the upper and lower thirds of your oven.This allows the flour to completely hydrate and for the flavors to deepen before baking.

PRO TIP: Refrigerate the dough for at least an hour and up to 36 hours before portioning and baking. Portion out between 12-24 cookies, and bake.Add the chopped chocolate and honeycomb by hand, sort of kneading it into the stiff dough.Whisk together the flour and baking soda.Beat the egg and add that, mixing well until combined.Cream together the solid browned butter, dark brown sugar, honey, salt, and vanilla until fairly light.

You, of course, can and should use your favorite semi-sweet and/or bittersweet chocolate in your cookies. The other ingredient that I used because it is both delicious and local is Videri Chocolate. The first is Cloister Honey, based in my hometown of Charlotte, NC, and their very boozy Bourbon Honey made with Woodford Reserve Bourbon.īecause why not use the best, right? Videri Chocolate Here’s a litte more info about the two “specialty ingredients” I used in this recipe. Smoked salt is especially nice to go with the Bourbon. Seriously just a few flakes are enough to provide the occasional “zing” on the tongue. flaky sea salt for finishing: I love topping cookies with just a touch of flaky salt.honeycomb candy: chopped fairly finely.A mix of dark and milk is nice, but use what you like It does not really affect the rise in this case. baking soda: I use baking soda here primarily to balance the acidic honey and molasses (found in the brown sugar).all purpose flour: provides bulk and structure.egg: provides some structure, aids in browning, and adds a little to the rise.kosher salt: brightens and focuses the flavors and counteracts any bitterness from the chocolate and Bourbon.vanilla paste or extract: rounds out the flavors and adds a nice mellow note to the cookies.dark brown sugar: you can use light brown sugar if you’d rather, or if you don’t have dark brown.You can also use 1 stick of “whole” butter if you don’t want to use browned butter. Read my post on how to make browned butter and/or watch the video in this post about browning butter. browned butter, chilled: take 1 stick of butter, brown it, then chill it until it’s solid again.The basic ingredients for these cookies are all very easy to find, and you may own most of them already. You’ll use The Creaming Method to put the dough together. Like most cookies, these aren’t really hard to make at all.

HONEYCOMB COOKIE HOW TO

HONEYCOMB COOKIE PRO