These are marvellous multipurpose wonders. They serve their purpose at tea, in a snack break or joined with a scoop of ice cream for a delicious dessert. Recipe makes about 20 depending how big your spoonfuls are! They keep well for up to one week in an air tight cookie jar.
200g unsalted butter
300g caster sugar
3 eggs
3 honeycomb bars (crunchie)
100g chocolate chips
300g self raising flour
80g cocoa
1 tsp vanilla extract
1 tsp baking powder
chilli flakes or sea salt - optional
Heat oven 180c. In a food mixer, beat butter and sugar till pale and creamy. Add, vanilla then the eggs one at a time. Remove K attachment and add sifted flour, cocoa and baking powder and using a wooden spoon, stir till ingredients are combined. Do not over mix. Roughly chop the honeycomb bars and add to the mixture with chocolate chips. Give few stirs to achieve an even mixture then using two spoons, drop spoonfuls of cookie batter on a buttered baking tray. Leave enough space from one to another as they spread during cooking time. If you wish, sprinkle with a touch of chilli flakes, or small pinch of sea salt for that additional kick! Bake for about 20 minutes. Remove and let them cool in tray. Store in an air tight container.
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