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“These make sublime cookies for ice cream sandwiches (especially if you use Mint Ice Cream, Philly-Style). From Maida Heatter's Great Book of Chocolate Desserts.”
READY IN:
50mins
YIELD:
30-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Sift together dry ingredients and set aside.
  3. Cut butter into ½-inch slices, and add to medium saucepan over low heat.
  4. Add the chocolate, sugar, and corn syrup, stirring until smooth.
  5. Remove from heat and let cool for 5 minutes; add vanilla extract and egg, stirring until smooth.
  6. Gently add in flour mixture, until once again smooth.
  7. You can go ahead and bake them off right here, but I prefer to refrigerate the mixture for 20 or so minutes; the cookies will hold their shapes better.
  8. Drop a rounded teaspoonful of batter onto a silpat or parchment paper-covered baking sheet, pressing down slightly to flatten.
  9. The cookies puff up as they bake, and will be finished when they have flattened, about 10-15 minutes.
  10. I like to under bake these just a bit, but be careful about over baking--the chocolate will taste burnt.
  11. Let the cookies sit for a minute on the sheets before removing to a cooling tray.
  12. Store airtight.

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