Honeycomb Dark Chocolate Sea Salt Brown Butter Cookies
Rich, nutty, sweet and chewy cookies speckled with crush honeycomb candy and dark chocolate chips.
Servings: 10 cookies
Ingredients
- 100 g unsalted butter
- 1 tsp instant coffee
- 75 g dark brown sugar granulated is ok.
- 100 g turbino sugar +50g if you like your cookies sweeter.
- 1 egg
- 1 tsp kosher salt
- 1/8 tsp cream of tartar
- 1/4 tsp baking soda
- 150 g all purpose flour
- ~60 g dark chocolate 80% dark or more
- ~40 g honeycomb candy store brought or homemade
- flakey sea salt
Instructions
- Brown butter in a pan on medium high heat, stirring occasionally. Remove from heat and dissolve in instant coffee. Set aside and let cool.
- Add turbino and brown sugar to the butter mixture followed by egg. Cream together until smooth and glossy.
- Combine salt, baking soda, flour and chopped chocolates and honeycomb candy and evenly fold into the butter mixture.
- Form balls with the cookie dough and place them on a parchment or plastic-lined tray. Leave small gaps between each cookie dough ball. Sprinkle with flakey sea salt and Cover loosely and let rest in the fridge at overnight or up to 3 days. The longer you refrigerate the less spread you'll get in the cookie when you bake it.
- Preheat the oven to 325°F. Transfer the cookie dough to a parchment lined baking sheet and bake for about 18 minutes or until the edges are done and the center has just set. We want the cookies slightly under baked. If you have any uncertainty, remove them earlier rather than later.
- Optional: If you want chewy thinner cookies, halfway through the bake and right after removing the baking tray from the oven, gently drop the baking tray on your counter or stove top to flatten the cookies and create ridges.
