Dark Chocolate Fingers

I do like to dunk cookies and donuts into coffee. However, one is not to take the whole "dunking" thing too lightly when it comes to cookies.There is special consideration to be taken before you undergo this task. The first choice you have to make is the beverage...an ice cold glass of milk or tea versus hot tea or coffee. Then choose a cookie that will withstand the dunk. It will need to have some snap and crunchiness to it. No one enjoys soggy cookies crumbs floating in their drink.

With these crispy cookies, you will have the best of both ends.They have is a plain end for dunking and the another end for enjoying double the chocolate. The chocolate coated end is a not only delicious but the texture clash of creamy vs crunchy is hard to resist.

This recipe makes about 26 cookies. Now let's move on to the recipe so you will have that chocolate fix....

Dark Chocolate Fingers
adapted from The Perfect Afternoon Tea Recipe Book

Ingredients
4 tbs corn syrup
1/4 cup butter/cubed
5 oz dark chocolate (bar or chips)
chocolate sprinkles
1/4 cup sugar
1 cup flour
pinch of baking powder
2 tbs dutch cocoa powder

Whisk together the cocoa powder, baking powder, flour and sugar in a medium size bowl. Pour in the corn syrup and add the butter cubes. Combine using a pastry cutter or wooden spoon. Mixture should form a chocolate dough. If it is too dry, add 1 tsp of corn syrup and blend until dough consistency is achieved.

Preheat the oven to 325 degrees. Then cover the bottom interior of 2 baking sheets using parchment paper. Also, roll out 20 inches in length of parchment paper and cut. Fold over and place on a flat surface.

Place the dough between the folded parchment paper. Roll dough until it forms an even 7 x 9 inch rectangle. Unfold parchment and trim edges of dough so it is a perfect rectangle. Take the scraps and place on top of rectangle and roll lightly to smooth out top. This will keep you from wasting dough.

Next, cut the dough in half by running a sharp knife across the center, parallel to the longest side. The cut each half into 13 slices. Each slice will be a little under 3/4" wide and 3 1/2 inches long. Place 13 slices on each baking sheet, spacing evenly apart.

Place each sheet in oven to bake until crisp, which is about 15 minutes. Rotate pans halfway through baking. At the end of the baking time, transfer cookies from sheet to cooling rack.

Set up a double boiler to melt the chocolate. Once the water starts to simmer, fill the top pot with the chocolate. Also lay a sheet of wax paper on a flat surface. After the chocolate is melted and the cookies have cooled, dip one end of the cookies into the chocolate. Then lay on the flat surface to dry and put some chocolate sprinkles on top, you are ready to dunk and enjoy some chocolate!
                                              **LAST YEAR: Eggnog Chiffon Pie**

Chocolate Caramel Sandwich Cookies

I really do not make sandwich cookies all that often.  I believe it is the time factor.  My attitude is that if you are going bake something that requires a lot of time, make sure that the results are well worth it. 

These proved to be a worthwhile endeavor.  You will not find this type of cookie sitting on the grocery shelf, which makes it unusual. The flavors and textures really compliment each other.  Between the crumbly rich chocolate of the cookie and the buttery chewy caramel, these bite size morsels really do hit the spot.

This recipe states that it makes 30 cookies, but for some reason I ended up with nearly double that amount.


Chocolate Caramel Sandwich Cookies
adapted from Bon Appetit/Nov 2010 issue

Ingredients/Caramel
1/4 cup butter (cut into cubes)
2 1/4 cup of sugar
1 tbs light corn syrup
1/3 cup of honey
2 tbs vanilla extract or a lengthwise split vanilla bean
1 3/4 cup heavy whipping cream

Ingredients/Cookie
1 cup plus 1 tbs sugar
2/3 cup natural cocoa powder
1 1/2 cups of flour
1 egg
3/4 cup or 1 1/2 sticks of butter
1/4 tsp salt

Prepare an 8X8 square cake pan by brushing oil on the interior of the pan.  Then line the bottom with parchment paper and brush the surface of the paper with oil as well.

To make the caramel, fill a medium size saucepan with the sugar, cream, honey and corn syrup.  If using vanilla bean, scrape the seeds into the mixture.  Place pan over medium heat and stir until the sugar dissolves.  Increase the heat and stop stirring.  Using a candy thermometer as a gauge, let the mixture come to a boil and cook until it registers about 250 degrees.  This should take about 8 minutes.

Remove pan from heat and add butter.  If using vanilla extract, add it at this time.  Stir until butter is completely melted and mixture is smooth.  Pour into prepared cake pan.  Let caramel cool completely.

While that is cooling, the cookies can be made.  Sift together flour, salt and cocoa powder in one bowl.  In another bowl, cream together the butter and sugar until fluffy.  Add the egg and beat for 15 seconds and then scrape down sides of bowl.  Beat for an additional 15 seconds.  Using a wooden spoon or spatula, fold in the sifted ingredients.

Form the dough into a flat disc and cover with plastic wrap.  Place in refrigerator for 30 minutes. Line 3 baking sheets with parchment paper and preheat the oven to 350 degrees.

Once the dough has chilled, roll out to a 1/4 inch thickness and cut out rounds using a 1 1/2 inch  cookie cutter.  Place each round 1 inch apart on cookie sheet.  Bake cookies for about 12 minutes.  They should have a firm center when done.  Remove baked cookies from pan and place on rack to cool. Repeat the process until all the dough has been converted to cooled cookies.

Invert caramel filled pan onto smooth clean surface.  Peel off parchment paper.  Take a 1 inch round cutter and cut out caramel disks.  Place each disk on the bottom side of a cookie and top with an additional cookie, with bottom side facing caramel.  Press lightly and repeat process until all cookies are sandwiched together.
                           **Last Year: Maui Pine Cream Pie**