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Chocolate honeycomb cookies

For anyone crazy enough to find a chocolate cookie a little simple and unsophisticated, this is a scrumptious alternative that has a wonderfully malty taste thanks to the addition of honeycomb. Of course you can buy shop bought honeycomb, but for me part of the fun is using homemade, so you can use my recipe here. You’ll have some left over, but I don’t think that’ll be much of a problem!




Preheat the oven to 180°C (160°C fan) / 356°F (320°F fan).

Melt the oil slowly in a saucepan large enough to take the sugars.

Once the oil has melted, remove the pan from the heat and mix in both sugars.

Add the eggs and vanilla and beat well so everything is combined.

Sift the flours, baking powder, bicarb and salt into a mixing bowl.  Add the sugar mixture and combine.

Add the chocolate chips and honeycomb and combine by hand.

Make large heaped tablespoon-sized balls (about 2 ounces or 60g each) and place onto a lined baking sheet a few centimetres apart.  These have an even spread so about an inch to an inch-and-a-half or 3-4 centimetres apart should do it.

Cook for 10-12 minutes and then remove to a wire rack to cool.


What we hear call honeycomb goes by a bewildering array of different names around the world. In the UK it is called cinder toffee, while in Northern Ireland it is yellowman. In the USA, it can vary state by state: Wisconsin calls it angel food candy, while other states have sea foam, sponge candy, and old fashioned puff (Massachusetts). In New Zealand it’s hokey pokey, in Canada sponge toffee, and in Scotland puff candy. In Korea, where they use white sugar, it’s oritaegi.