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Milk Chocolate Florentine Cookies

May 12, 2014

We had a potluck the other night and I decided to bake some cookies.  I let the cookie master pick his cookie of choice and he suggested either standard chocolate chip or a no-bake chocolate oatmeal cookie.  I saw this recipe and thought it would satisfy both requests with just one cookie!

Florentine cookies are typically a nutty cookie as opposed to oatmeal, but are thin, crispy, buttery cookies with some chocolate mixed in somewhere.  They are commonly a holiday cookie of course developed in Florence.

I bet a good variation of this recipe would be to use Nutella as the filling instead of melted chocolate.  Plus Nutella wouldn’t require melting and would make the assembly part a little easier and less messy.

Difficulty: Medium
Prep Time: 30 min
Cook Time: 20 (5 min per sheet)
Total Time: 1 hr 20 min (includes assembly time)
Yield: 3 to 3.5 dozen sandwich cookies
Taste: Very Good

Florentine Cookies 1

Ingredients:
2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup milk
1 tsp vanilla extract
1/4 tsp salt
1 3/4 cups (11.5 ounce package) milk chocolate chips

Procedure:

1) Preheat oven to 375 degrees F. Line baking sheets with tin foil.

2) Melt butter in medium sauce pan and remove from heat.

3) In a large bowl mix oats, sugar, flour, corn syrup, milk, vanilla extract, and salt. Add melted butter and mix well.

4) Drop dough by level tablespoon onto baking sheet 3 inches apart. Flatten dough with rubber spatula. NOTE: it’s best to keep cookie size consistent and round since you will be pairing cookies together sandwiching chocolate in the middle.

5) Bake for 5 to 8 minutes until golden brown. I found it easier to bake one sheet at a time. Normally I like cookies to be almost underdone. However, with these cookies they are meant to be crispy and it’s hard to make them sandwich cookies if they are too doughy.

6) Let cookies cool completely before removing from foil. It is easier to remove them from foil if they are more done and fully cooled. Remove by peeling cookie off foil.  A spatula did not work very well.

7) Microwave morsels in a medium, uncovered, microwave-safe bowl for 1 minute. Stir morsels. If necessary, microwave in 10 to 15 second intervals until almost all morsels are melted.

8) Spread a thin layer of the melted chocolate on the bottom (flat) part of one cookie. Place another cookie on top. You don’t need to put chocolate on both cookies, only one. You can put cookie sandwiches in the refrigerator for 15 mins or so to firm up the chocolate if you are say transporting them.

Assembled Florentine Cookies

Assembled Florentine Cookies

Source: Cookbook – 100 Best Chocolate Recipes, page 20

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