As we bake our way through A Treasury of NZ Baking... I have been eyeing up these biscuits ever since I first flicked through ATONZB. So a rainy queens birthday seemed like a good time to give them a go. In the intro to the recipe, Al Brown says these are seriously x-rated adult cookies and he makes a bach to take camping each summer. And I can see why. They are so decadent, you need to have had a day of outdoor activity to justify eating them.
The recipe is relatively straight forward. I cut down the admin a bit with the chocolate filling by melting the chocolate in the microwave then stirring in the cream - I don't think it suffered too much for my corner cutting. I halved the mixture, which produced about 30 cookies - or 15 once they'd been sandwiched together. I will definitely make these again, but might try making mini ones, as its quite a mission to get through a whole one!Classic Chocolate-chip Cookie Sandwich - week 11 (Al Brown)
Cookies
2 1/4 cups standard flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla essence
2 eggs
2 cups semi-sweet chocolate chips
chocolate filling
250g semi-sweet chocolate (preferably buttons)
300ml cream
Preheat oven to 190C. Stir the flour, baking powder and salt together in a bowl. In a separate bowl beat the butter, both sugars and vanilla until creamy and light. Add the eggs, one at a time and beat until incorporated. Gradually add the flour mixture, beating well Stir in the chocolate chips. Roll pieces of cookie dough into a ball and place on an ungreased baking tray. Press out to 5cm in diameter. Bake for 8 - 10 minutes, or until lightly browned. Remove and cool on a wire rack.
To make the chocolate filling, place the chocolate in a bowl with the cream. Place bowl over a pot of simmering water, making sure no water gets in the bowl. Melt them together until fully incorporated. Pour into a suitable container and set in the fridge. This will take approximately 40 minutes.
Once the filling is set, warm to a temperature that is just pipeable. Pipe the desired amount onto one cookie and press another cookie onto it. Repeat until all the cookies are sandwiched.
Al Brown recommends you eat these with a glass of ice-cold full-cream milk.
Yum I wish you'd made these when I'd been in Auckland! I too had eyed up that recipe and am sure I'd have no trouble getting through a cookie. :)
ReplyDeleteI happened on the West Coast Kitchen blog tonight and have been drooling over both of these blogs for the last hour. I spent my teen and early twenties in the North island and have been living in the US since I got married. Thanks for the great recipes and NZ memories that your posts have induced. Next time I'm over there I shall have to stock up on ingredients.
ReplyDeleteI am sure I could handle a whole one too! Although quite like the idea of mini ones for a bite-sized treat.
ReplyDeleteThese cookies were amazing and so decadent. The mini size sounds like a great idea although the problem would then be trying to stop at one. Thanks for sharing them with me Miriam.
ReplyDeleteI made these today and my intention was to make mini ones, but they spread...so it was not to be. You are correct, they are full on!
ReplyDeleteI filled half the cookies with the ganache as per the recipe, and folded the remaining ganache through some softened vanilla ice cream, and filled the leftover cookies with this to make ice cream sandwiches. They are currently sitting in the freezer awaiting your arrival!
I made these biscuits for a shared morning tea at work, they were a great hit with my flatmates and my colleagues! I didn't go as far as to sandwich them with chocolate but none the less they were delicious.
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