“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 holiday time….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 caramelized 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 …..
Yields: 18 cookies ( to make 9 sandwiches)
Level Of Difficulty: Easy
WHITE CHOCOLATE FILLING:
- 2 cups of good quality, white chocolate, chopped
- 1/2 cup of mascarpone cheese
- 2 Tablespoons of 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 it in the refrigerator for 10-15 minutes to chill.
- 1/2 cup of semi sweet chocolate, chopped
- 1/4 cup of bittersweet chocolate, chopped
- 1/3 cup of unsweetened chocolate, chopped
- 3 Tablespoons of unsalted butter
- 1 large egg
- 1/3 cup of sugar
- 2 teaspoons of pure vanilla extract
- 1/4 cup of all purpose flour
- 1/8 teaspoon of baking powder
- 1/4 teaspoon of 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 the 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 caramelized 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!