Easiest Way to Prepare Tasty Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF. These Double Chocolate Chip Cookies are Vegan, Gluten Free, and Nut Free, so everyone can enjoy them, whether it be an afternoon snack or evening dessert. This post is sponsored by Enjoy Life Foods. I can't believe this is my first cookie recipe for the blog!

This one is SO thick and fudgy, and basically what chocolate lover dreams are made of. It's beyond soft, and so moist it puts some bakery cookies I've had to shame. Sweet, soft, extra chocolatey, marshmallow and graham cracker packed S'mores Cookies will make you fall in love with desserts all over again! You can have Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF

1. It's 140 g of gluten-free / plain flour.
2. Prepare 1 tsp of baking powder.
3. It's 300 g of dark chocolate / chips - 85% cocoa is always free-from.
4. You need 180 g of honeycomb - see my previously posted recipe.
5. You need 150 g of light brown sugar.
6. You need 50 g of granulated sugar.
7. Prepare 90 g of Stork Block margarine (the one wrapped in gold foil), cubed.
8. Prepare 1 tsp of vanilla extract.

These cookies are my go-to when I want to impress! Hello I love these Cookies I've made them numerous times but I find that the dough gets too liquidity. Double Chocolate Mocha Cookies are brownie-like cookies - they're thick, soft, flavored with just the right amount of mocha These Double Chocolate Mocha Cookies are pretty fantastic. The coffee flavor is subtle, so you taste it a little bit, but it's not overpowering.

Vickys Double Chocolate Honeycomb Cookies, GF DF EF SF NF instructions

1. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper.
2. Mix the flour and baking powder together in a large bowl and set aside.
3. Chop up 2/3 of the chocolate (200g) and crush the honeycomb quite small (a food processor on the pulse setting is ideal). Set aside.
4. Chop the rest of the chocolate and put into a glass bowl or microwavable bowl. Melt the chocolate over a bain marie or blast in 30 second increments in the microwave until melted.
5. Stir the margarine into the hot, melted chocolate until dissolved.
6. Then stir in the sugars and vanilla. It will split a little but don't worry.
7. Mix into the flour bowl.
8. Fold in the honeycomb chocolate mixture.
9. Pack the mixture into ping-pong sized balls and place onto the baking tray. This is a messy job, the kids will love it!.
10. Bake for 15 minutes then let cool on the tray for 5 minutes to set before moving to a wire rack to vool.
11. If they spread a bit too much, use a spoon to gently guide them into a nicer shape before they start to set.
12. Keep in a lidded container. Best eaten within 3 days.
13. Yum!.

Why We Love These Chocolate Crinkle Cookies Double the chocolate- chocolate chips included! These chocolate cookies aren't anything new or groundbreaking, but that's why. Double chocolate cookies require cocoa powder: dark and in abundance. Double chocolate gluten free cookies made with chickpea flour! The cookies are surprisingly good, with a nice texture and a nice chocolate flavour.

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