Rich dark chocolate wafers perfect for
melting to use as coating or for your favorite candy molds.
RECIPE:
CHOCOLATE COATED COOKIES
Cookies:
2 C Unbleached
all-purpose flour
1/2 c Cocoa powder
1/4 t. baking soda
1/4 t. sea salt
1 c unsalted butter at room temp
1 c. cane juice crystals
1 large egg
1 t. Spicery Shoppe
Vanilla Flavoring
Coating:
1 c Yucatan dark
chocolate
1 1/2 T canola oil
Sift together flour, cocoa, baking soda, and sea salt
and set aside. In large bowl, mix, at low speed on electric mixer,
together butter and cane juice until blended and lightened. Add egg
and vanilla and blend well. Gradually add flour mixture, blending
just to moisten flour and smooth batter. Cover and refrigerate at
least 20 min.
Preheat oven at 325°F. Line 2 baking sheets with
parchment paper.
When chilled, roll tablespoons of dough to form smooth
balls. Place 2" apart on prepared baking sheets. Using hand,
flatten to 2-3" rounds. Bake in middle of oven, 1 sheet at a
time, til tops firm and dull rather than glossy, about 15. min. Cool
on baking sheet 5 min then remove to wire rack
Place chocolate and oil in top of double boiler or heat
proof bowl. Place over pan of simmering water. (if bowl used do not
have touching pan). Stir until chocolate is melted. Remove
from water and let cool til slightly thickened.
Spoon the chocolate over top of cookies and smooth with
spoon. Let sit at room temp until chocolate is firm.
