On Wednesday, I had a guest who is very dear to me. My best friend came back after a year in Australia with his sweetheart, and since he’d been drooling over the little pastries I’d been making for so long (it’s pretty handy having a blog ^^), I simply had to make them some little treats — chocolate ones, of course! 🙂
And to find a recipe, I went back to Virginie‘s blog. I killed two birds with one stone, as I’m entering her competition again (one more chance to win) 🙂 These cookie sticks were too sweet for my taste, unfortunately, but they were a hit nonetheless! I really love the fun little look the chocolate shell gives them! You can never have too many ^^
Ingredients & preparation
1 component · Full recipe
Cookie Dough
Ingredients
- 100 g (3.5 oz) dark chocolate chunks
- 125 g (4.4 oz) light brown sugar (reduce to 100 g (3.5 oz))
- 150 g (5.3 oz) plain flour
- 80 g (2.8 oz) soft butter
- 2 small eggs
- 1 tablespoon milk
- 1 teaspoon cinnamon
- 100 g (3.5 oz) chocolate
- 1 tablespoon milk
Preparation
1
Preheat the oven to 180°C / 350°F.
2
In a bowl, mix together the butter, sugar and cinnamon.
3
Add the egg(s) and mix again.
4
Stir in the flour, then the dark chocolate chunks.
5
Add the milk and mix one final time.
6
Fill small rectangular moulds (I used financier moulds, both small and medium sizes).
7
Add a few extra chocolate chunks on top (optional).
8
Bake for 10 to 15 minutes.
9
Meanwhile, melt the chocolate in a bain-marie.
10
Once the cookie sticks are baked, carefully unmould them.
11
Quickly rinse and dry the moulds.
12
Spoon a teaspoon of melted chocolate into each mould cavity, then immediately place a cookie stick on top.
13
Press down gently and refrigerate for 30 minutes.
14
Ideally, remove from the fridge 30 minutes before serving.
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