Who doesn't love a good, chewy chocolate chip cookie. I sure do but baking a huge batch of cookies isn't always ideal, either we gobble them up and feel sick or they go to waste! That's where small batch baking comes in handy, like my emergency brownie recipe which makes 4 single serve gooey brownies (in cupcake cases!). Sometimes less is more right? ;) Unless you're like me and make these 3 times in 3 days... I was perfecting the recipe!!

I originally bought the honeycomb for another recipe but decided to add them to these instead and they turned out so good! you see those darker, caramelised patches on the cookies? that's melted honeycomb, yum! 

I've made these quite a few times now and one thing that is key for maximum chewiness is baking time! 10 minutes is perfect in my fan oven but you may need to experiment. I thought they were way too underdone for my first batch but 3 minutes longer in the oven and they cooled to be completely crunchy. They will seem underdone when you take them out but let them cool and they will firm up and flatten out to be so so chewy and delicious, trust me! 

You will need: 

1/4 cup plus 2 tablespoons plain flour
1/8 teaspoon baking powder
a pinch of salt
3 tablespoons butter
1/4 cup brown sugar, firmly packed
2 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons well beaten egg
1/2 cup chocolate chips
2 or 3 tablespoons honeycomb pieces


1. Preheat your oven now if not following step 6 to 180ºC (fan oven) and line a baking sheet with parchment paper.

2. In a bowl, mix together the flour, baking powder and salt.

3. In a second bowl melt the butter in a microwave for a few seconds then add the white and brown sugars and vanilla extract then mix together.

4. Crack the egg into a cup and beat together, then add two tablespoons to the butter/sugar mix and combine.

5. Stir the flour into the mix and add the choc chips and honeycomb.

6. optional refrigerate the mixture for half an hour, this really improves the cookies texture and chewiness! 

7. Divide into balls (this amount makes about 6 medium sized cookies) and bake for 10-12 minutes. Remember less is more! take them out when they are browned on the edges and soft in the middle

Best eaten when still a little warm, mmmmm.