“C IS FOR COOKIE. THAT’S GOOD ENOUGH FOR ME.” Cookie Monster
I have been thinking lately. Since my blog focuses primarily on desserts, I feel compelled to try to post things that are a little different or out of the box in some way. We all have our own great tried and true recipes for the perfect chocolate chip cookie, or that fabulous brownie. And we all have our family recipes that we will stick to no matter what! I may love the taste of your apple pie. And you may love the taste of mine. But come the holidays….we’re probably going to make our own apple pies. Unless…..there is a twist! And so it is with these seemingly simple chocolate sandwich cookies! I’m sure everyone reading this has a good one in their repertoire. So I thought I’d offer you a technique that I have tried for the first time. And it’s one that I’m sure you can adapt to many other recipes. You see…..that gorgeous filling in between the cookies is none other than carmelized white chocolate! Find out how to do this and what other fabulous ingredients give it this wonderful color and texture…..
…..the key is to slow roast your white chocolate in the oven for about 20-30 minutes. And while it is warm….mix in some mascarpone cheese and some rum!!! Let me share this with you …..before I burst with excitement!
WHITE CHOCOLATE FILLING:
2 cups of good white chocolate, chopped
1/2 cup mascarpone cheese
2 TBSP dark rum
Place the white chocolate in a baking dish and place in a 250°F oven for about 10-15 minutes. Stir it a bit and return it to the oven for another 10 minutes. When you remove it from the oven, it may have a dried and slightly golden appearance. And even though it may seem dry, add the mascarpone and rum and whisk till blended. It will take on a smooth texture again. Place in the refrigerator for 10-15 minutes to chill.
COOKIES:
1/2 cup semi sweet chocolate, chopped
1/4 cup bittersweet chocolate, chopped
1/3 cup unsweetened chocolate, chopped
3 TBSP butter
1 large egg
1/3 cup sugar
2 tsp pure vanilla extract
1/4 cup all purpose flour
1/8 tsp baking powder
1/4 tsp salt
Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.
Place the chocolate in a bain marie. (A bowl set over a pot of simmering water. Be sure the bowl does not touch the water.) And stir the chocolate until melted. Add the butter and stir until combined.
In a separate bowl, whisk the egg, sugar and vanilla extract and set aside.
Combine flour, baking powder and salt. Sift the dry ingredients into the egg mixture. Add the chocolate in 2 additions. The batter will have almost the texture of a brownie batter.
Using a teaspoon, drop the batter onto the pan. (I used an actual tablespoon to try and be exact so that my cookies would be the same size. I might have liked them a bit smaller so I am suggesting a teaspoon instead.) The batter spreads a lot while baking, so space them out. I only put 6 cookies to a sheet. Bake them for 6-8 minutes, depending on which size spoon you measure, and until the edges look crisp but there is still a softness to the center.
IMPORTANT NOTE: Be sure to let the cookies cool completely on the pan before transferring them to a wire rack. The cookies, when first out of the oven are pretty fragile while warm. And they will break easily if you try to remove them too soon.
When the cookies are completely cooled, match them up according to size. Spread a dollop of carmelized chocolate filling in the center and top with another cookie. Eat one right away if you can’t resist! But the filling thickens a bit as they set.
This recipe makes 12-18 cookies, again, depending on the size. So I doubled the recipe. You know…..you can never have too many cookies!
Enjoy!
Oh my, I think I’d like to eat a whole batch of these. So moist and delicious looking.
OMG! Yum! I must add these to my must-try list! Great job!
Anne – that is SO creative! I bet the filling is delicious – and the hint of rum would be amazing! Buzzed this one!
You had me at ‘slow roast your white chocolate’ — so creative and delicious!
Just call me a cookie monster… “nom, nom, nom”. Anne you are so creative! Who would have thought to caramelize white chocolate? Brilliant!!
Oh my goodness! I am loving that filling! YUMMERS
Caramelized white chocolate! You’re a genius! These cookies look fabulous, Anne!
Mmmmm….I’m a huge fan of white chocolate so I know I’d love these wonderful cookies!!!
Oh goodness, that filling has me drooling. I love how thin the cookies are, they look perfect for sandwich cookies!
This is so much fun Anne! You know the funniest thing is that when I first glanced at these inventive delights, I thought it was a burger with melting cheese – too funny
– Thank you for sharing your technique – love the idea of caramelized white chocolate… you’re full of wonderful surprises and creativity.
WOW!!! These look to die for. The filling alone sounds amazing and I could probably eat by the spoonful as long as no one was watching lol.
Ok, this is definitely “out of the box” but wow does it sound delicious! Rum, roasting chocolate…oh my I want to just eat that plain!
Caramalized white chocolate?? Oh my- I’ve never even imagined such a thing. These are gorgeous!! Now I’m bursting with excitement!
Ooooh, rum! These sound amazing!
I could just eat the carmelized white chocolate by itself, the chocolate cookies are a double bonus. Yummy!!!
Wow, those look absolutely delicious. I love the combination of caramel and white chocolate!
Sounds absolutely wonderful!!!
Love the Cookie Monster quote! I could eat an entire batch of these by myself. So delicious!
That white chocolate filling is CALLING MY NAME!
Wow! I see why you are excited about that filling. What an amazing idea! Rum, too? I think this is looking like something that could be rather addictive….
These look and sound insane! I have never seen a recipe like this, can’t wait to try it out! Anything with Mascarpone is sure to be awesome! Thanks for stopping by my blog!
Anne would you consider adding this to my “Under the Big Top” blog hop? Here is the link – http://www.savannahssavorybites.com/2011/10/sweet-potato-custard-with-ginger-snaps.html
This recipe has my mouth watering and after showing it to my kids they are willing to plow through their school work if I will promise to make them.