Chocolate callets or chopped chocolate for stuffing the cookies
For the syrup
1 orange, cut in half
In a large bowl, add the butter and sugar and cream together with a hand mixer.
Add the eggs and vanilla extract to the creamed mixture and mix until combined.
In a medium bowl, mix the cocoa powder, flour, baking soda, and salt.
Slowly add the dry ingredients and continue mixing until incorporated.
Roll the dough into 2 logs that are about 2-inches high and 1-foot long.
Wrap them in waxed paper and place in the refrigerator for 2 hours.
Preheat oven to 180°C
Cut the cookies to 1 cm thick, place the chocolate (as much as you can fit) and gather together the sides to enclose the chocolate.
Place on the cookie sheet and bake for 9-11 minutes.
Remove on a cooling rack
In a pot add all the ingredients for the syrup, except the honey and bring to the boil.
Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove.
Stir in the honey and set aside to cool completely.
When the cookies come out of the oven, place them in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. (When syrupying the cookies it’s best do so in 2-3 batches).
Remove the cookies using a slotted spoon and place on a platter.