Nga Nguyen

Chocolate “O” cookies

10-year-old asked us to organize a zoom section with her friends so they could make cookies together. Absolutely!

The girls chose Chocolate “O” cookies from my favorite book by chef Ottolenghi. The end-results were absolutely yummy.

Chocolate “O” cookies

(Adapted from Ottolenghi’s Sweet)

For 11 “sandwich” cookies (or 22 single cookies)
95 g unsalted butter (cubed, at room temperature)
65 g sugar
1/4 tsp sea salt
110 g all-purpose flour
35 g Dutch-processed cocoa powder
1/8 tsp baking soda

Water ganache (optional)
1/2 cinnamon stick
shaved peel of 1/4 orange
1/4 tsp red pepper flakes
45 ml boiling water
65 g dark chocolate (roughly chopped)
1/2 tsp vanilla extract
1/8 tsp sea salt
25 g sugar
25 g light corn syrup
25 g butter (cubed, at room temperature)

To make the cookies:

  1. In a medium bowl, use a handheld mixer to beat butter + sugar + salt until light and fluffy.
  2. In a small bowl, sift flour + cocoa powder + baking soda.
  3. Slowly add the flour mixture into the sugar-butter while keeping the mixer running at low speed.
  4. Turn the dough onto the countertop and knead until smooth.
  5. Press the dough to form a flat disk.
  6. Use a plastic wrap to cover the dough and keep in the fridge for one hour.
  7. Preheat oven to 325F.
  8. Line one baking sheet with parchment paper.
  9. Roll the dough between two pieces of parchment papers so that it is about 1/8″ thick.
  10. Use a 2″-round cookie cutter to cut out 22 circles, and place them on lined baking sheet.
  11. Bake for 13-15 minutes.
  12. Let them cool on the baking sheet.

To make the ganache:

  1. In a small bowl, add boiling water to cinnamon stick + orange peels + pepper flakes. Let it infuse for 30 minutes.
  2. In a medium bowl, place chopped chocolate + vanilla extract + salt.
  3. In a small sauce pan, heat sugar + corn syrup until the sugar caramelizes.
  4. Add the infused water to the sugar mixture.
    • Note: if the caramel becomes solid, return the saucepan to the heat and stir until the sugar has dissolved. 
  5. Pour the caramel-water over the chocolate bowl. Leave for 2-3 minutes before stirring to mix.
  6. Add the butter, one piece at a time, stirring constantly.
  7. Place the ganache in the fridge until firm, about 30 minutes.

To assemble:

  1. Use a teaspoon to spoon the ganache on the a cookie.
  2. Use the back of the spoon to spread it evenly all over the cookie.
  3. Place another cookie on top.
  4. Repeat with the remaining cookies and ganache.