Monday, September 8, 2008

Chocolate Florentine Cookies


These cookies were a pleasant surprise when I baked them for the first time a while back. I really didn't know what to expect, and when I first took the thin, spread out cookies out of the oven I though I'd wrecked them! The parchment paper was an absolutely necessary part of this recipe (or a silpat if you have one), because you end up peeling the cookies away from the paper once they cool. And it's important that they do cool completely; being impatient will just leave you with mangled bits of cookies. They end up chewy, with rich dark chocolate waiting in the middle. I made this batch pretty large, but you could easily make smaller bite sized cookies to please a crowd. One of my friends deemed them "magical", and if that's not an endorsement, than I don't know what is!

The recipe for Chocolate Florentine Cookies came from the Nestle Classic Recipes cookbook. It was a gift from my mother in law back before Joe and I were married, and I have found it to be a dependable cookbook for timeless, crowd pleasing recipes. There are some great sounding cookie recipes, as well as bars, cakes, and pies. If only I had more people to eat my baking, I would probably use this cookbook a lot more. It is a good one to have around though, for dependable recipes to fall back on.


Chocolate Florentine Cookies

From Nestle Classic Recipes


2/3 cup butter

2 cups quick oats

1 cup granulated sugar

2/3 cup all purpose flour

1/4 cup light or dark corn syrup

1/4 cup milk

1 tsp vanilla extract

1/4 tsp salt

11 oz package chocolate chips


Preheat oven to 375. Line baking sheets with parchment paper or foil.


Melt butter in a medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto prepared baking sheets. Spread thinly with a spatula.


Bake for 6 to 8 minutes or until golden brown. Cool completely on baking sheets placed on wire racks. Peel foil from cookies.


Carefully melt chocolate in the microwave, stirring every 10 to 20 seconds. Spread a thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.


Makes about 3 1/2 dozen sandwich cookies.

6 comments:

Joelen said...

These looks great Erin! I don't think I've ever made such a cookie but I plan to now, especially with the cooler weather!

Proud Italian Cook said...

Hi Erin, I've never made these but always wanted to. I love the way they look and taste. You're making me get into a baking mood!

A World in a PAN said...

Florentines, one of my favorites.I always buy them around Christmas - that's mostly when they are available in Paris.

Sarah said...

Even the picture makes these look crispy, but chewy, and delicious. Can't wait to try these out!

Darius T. Williams said...

All I'm saying is um...can I get a bite?

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