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cane sugar honey unsalted butter vanilla milk whole wheat flour bran baking powder salt semi-sweet chocolate cream
Viewed: 85 - Published at: 9 years agoIngredients
- 1/2 cup cane sugar
- 2 tablespoons honey
- 7 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1/2 cup white whole wheat flour
- 1/2 cup oat bran
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces dark or semi-sweet chocolate
- 1 teaspoon cream
Method
- Heat the oven to 325F. Line two baking sheets with parchment paper.
- In a bowl, cream the butter, sugar and honey until light and fluffy, about 3 minutes. Stir in vanilla and milk. Sift in the flour, oat bran, baking powder and salt; mix the dry ingredients into the butter mixture, on low, until well blended.
- Scoop rounds (1 teaspoon for 2 inch round cookies; a bit more if you want yours larger) and place on the prepared baking sheet, leaving at least 3 inches between the cookies (they will spread!). Bake for about 10 to 12 minutes, until the cookies are golden around the edges. Let the cookies cool on the baking sheet for 1 minute... they will flatten considerably as the cool. Then carefully move to a wire rack. Cool completely.
- Place the warm, melted chocolate in a bowl and stir in the cream until well combined, slightly thick and glossy. Spread the melted chocolate on the flat side of one of the cookies, and then sandwich with another. Let the cookies set before serving.
- Note: Add little mint or orange peel to the chocolate for new flavors, or try drizzling a tiny bit of salted caramel sauce on the chocolate before sandwiching the cookies for an insanely delicious bite.
- Also, if you want to only bake a few cookies at a time, you can store this dough well covered in the refrigerator for a couple of days. Just be sure to bring it to room temperature before baking, or your cookies won't spread properly.
