Chocolate Honey Butter Cookies

For the Butter Cookies

• In a stand mixer or using a hand blender, cream butter and sugar until pale yellow and fluffy. Add egg and vanilla and beat until fully incorporated. Add sifted flour, baking soda, cream of tartar and salt. Blend until dough comes together. Do not overwork the dough.
• Split the dough in half and form into 2 logs. Cover in plastic wrap, roll to smooth out any lumps and place in the fridge overnight.
• Pre-heat oven to 375°F.
• Remove chilled dough from plastic and roll in sprinkles or sanding sugar. With a sharp knife, slice cookies about 1/4-1/2 an inch thick. If you get any breakage, just piece the dough back together.
• Transfer to a parchment-lined baking sheet and bake for 10 minutes or until lightly golden brown.

• Add sugar, honey, and 2 tbsp of water to a large sauce pot. Melt, without stirring. Swirl the pan as needed. Boil the sugar until it reaches 300 degrees. Turn off the heat, whisk in the baking soda, and immediately transfer to a parchment lined sheet pan. Allow it to cool for 30 minutes.
• Break apart the honey comb into smaller pieces.

• Transfer melting chocolate to a heat-safe bowl and microwave 30 seconds at a time, stirring in between, until melted.
• Dip the butter cookies into the melted chocolate,  and transfer to a wire rack lined sheet tray. Sprinkle honeycomb and flaky salt over the melted chocolate. Transfer to the fridge or freezer to set the chocolate.