Bourbon Honeycomb Chocolate Chunk Cookies
Viviane’s measurements are in grams. I have tried to make the conversions to ounces where I thought about it–all ounces are by weight and not by volume. One ounce = approximately 28 grams. For ease of measuring in ounces, I did round some measurements. The differences in amounts on a relatively small-scale formula (roughly 28 oz including the chocolate and honeycomb) should be negligible (and these measurements worked for me.
- 4 oz (1 stick) unsalted butter, browned and then cooled/refrigerated until solid but not hard (about 68F)
- 6 oz (3/4 cup, packed) dark brown sugar (if you only have light brown sugar, add 2 teaspoons of molasses)
- 1 oz Cloister Honey Bourbon Honey, (or any honey)
- 1 teaspoon vanilla paste, (or extract)
- 3/8-1/2 teaspoon kosher salt, , to taste. Please use no less than 1/4 teaspoon.
- 1 large or extra large egg at cool room temperature, (the difference in weight between large and extra large eggs will not adversely affect your cookies. I promise)
- 8 oz (2 barely scant cups measured by whisking the flour, spooning it in the measures and sweeping off the excess with a straight edge. Do you see why you need a scale?)
- 1 teaspoon baking soda
- 8 oz total roughly chopped bittersweet, , semi-sweet and/or dark milk chocolate (feel free to use al semi-sweet or bittersweet. But don't use nothing but milk chocolate because you won't have the contrast in flavor you need to really make these cookies the best they can be. I used 6 oz of 70% chocolate and 2 oz of the 55% dark milk chocolate, both from Videri)
- 1 1/2 oz (slightly generous 1/2 cup) crushed/crumbled Bourbon honeycomb candy (or any honeycomb candy, storebought or homemade)
- sea salt for sprinkling, (optional but really lovely, especially if you choose to be skimpy with the salt in the recipe. I used a Chardonnay smoked salt because I thought the smokiness would be lovely with the bourbon. I was right. If you do have a lightly smoked salt, use it. If not, any flaky salt such as Maldon or Fleur de Sel will do)
- Preheat the oven to 350F and place racks in the upper and lower thirds of your oven.
- If you don't know how to brown butter, I can help. 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.
- 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. Cream until light and fluffy, scraping bowl as necessary. This will take about 5 minutes.
- Lightly beat the egg and add to the mixer. Beat again until light, another 2 minutes or so. Scrape the bowl as necessary.
- Whisk the flour and baking soda together and then add to the mixer. Mix on low until flour is mostly mixed in, then increase the speed to medium and mix an additional 30 seconds.
- Scrape bowl. This is a fairly stiff batter, so mix in the chopped chocolate and honeycomb by hand. I actually ended up sort of kneading the dough to make sure all the mix-ins were evenly incorporated.
- Scoop cookies onto parchment-lined pans. I scaled my dough at roughly 1.5-1.6 oz per cookie since I wanted 18 cookies. If you are feeling very anal, do what I did and weigh your dough. Then divide that weight by the number of cookies you want--12-24. I wanted 18.
- Press each mound of dough down just slightly and sprinkle with a small amount of finishing salt of your choice, smoked or otherwise.
- If you make 18 cookies like I did, bake for 6 minutes and then switch the pans and bake an addtional 5-6 minutes. Baking times will vary slightly depending on how many cookies you decide to make. When done, cookies will be golden brown around the edges and lightly brown and set on the tops.
- Remove pans from the oven and slide the parchment onto cooling racks. Don't even attempt to eat one for at least 10-15 minutes. That honeycomb will be molten, and I don't want you to hurt yourself.
- Cool completely.
- Sit on your couch and eat all the cookies. Or you can store them, tightly sealed at room temperature for up to a week. Because of the honey and molasses in them, they will stay chewy.
Prep time does not include time to brown and cool the butter or the time to make the honeycomb. You can easily take care of both of these steps a day or two before baking.
And while you’re here, please, please take my advice and buy a scale. Your baking will be so much more precise, and your results will be consistent each time you make a particular recipe. The scale I recommend, the Escali Primo, is lightweight, easy to clean, fairly inexpensive, and accurate. It also switches between gram and ounce measurements at the touch of a button. Click on the image for more information. (links are affiliate links)
Thank you so much for taking the time to read today. I hope you enjoy the cookies. And I promise I’ll have the honeycomb recipe up in the next couple of days. Take care, and have a lovely day.