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Cream together the butter, sugars and golden syrup, once the mixture has been creamed, add the beaten egg in two halves along with the vanilla extract and make sure that everything is well combined. Preheat the oven to Gas Mark 4 and line your baking trays with greaseproof paper.Ģ.

* You could make it using one of my recipes Honeycomb or Cinder Toffee or you could buy it from a shopġ. (If you want to half the recipe so that you have fewer cookies)Ģ00g Milk Chocolate, chopped or use Chocolate Chips (I used 100g chopped chocolate & 100g chocolate chips) Leave the cookies to cool on the baking tray (preferably by a window) for at least 20 -30 mins after baking to let them set.Makes 30+ Cookies – depending on the size Take the cookies out of the oven when the edges are slightly golden and the middle is still pale.Alternatively you can skip the pan banging and just bake the cookies for 12-14 mins straight. This helps give them extra crispy edges! Then pop them back in the oven for a further 6 minutes. Similar to the triple choc cookies, after 8 -10 minutes (10 mins if baking cookie dough from frozen) in the oven, take your cookies out and slam them down and up on a heatproof surface 4-6 times. Line your baking tray with greaseproof paper and place your cookie dough balls on a baking tray at least 3-4 inches apart (about max.

Add in your white choc, honeycomb and biscoff biscuits and mix them so they are well incorporated into the dough. Add the flour, baking powder, baking soda and salt and mix until your cookie dough forms a nice smooth consistency. Add the egg and vanilla extract and mix until well combined. In a large bowl, beat together the butter and sugars (white & brown) until light and fluffy.