I love fudge stripe cookies! They are so addicting and wonderful when dipped in milk. For the past month I have been planning on making these cookies, but there has always been something else that needed to be baked first! The last weekend of mid-winter break seemed a perfect time to whip up a batch of homemade fudge stripe cookies. Also, since I added clarified butter to my New Foods list, these cookies are the perfect excuse to try my hand at clarifying butter!
These cookies were not difficult to make and they have the familiar crunch and chocolaty-ness of the store bought brand. However, the freshness of these cookies and the deliciousness of dark chocolate is awesome! These were relatively easy with only a few ingredients and are quite tasty. The yield on the original recipe was 25, I made 9, weird. You could easily double the recipe to make more, that’s what I’ll do next time.
Fudge Stripe Cookies
Yield – 9 cookies
Adapted from Brave Tart
3 3/4 ounces flour, sifted + more for dusting
3/4 teaspoon baking soda
2 ounces corn syrup, by weight
1 1/2 ounces clarified butter*, by weight (1 stick unsalted butter)
1/2 ounce vanilla
7 ounces chocolate, I used 60% bittersweet
- Preheat the oven to 350 F.
- Add the flour, soda, corn syrup, clarified butter, and vanilla to the bowl of a stand mixer with a paddle attachment.
- Beat on medium speed until well combine, about 30 seconds. Place dough in plastic wrap and allow to rest a few minutes.
- Roll out the dough on a lightly floured surface to a 1/4″ thickness. Cut into circles with a 2 1/2″ round cutter. Cut out the middle with your smallest round cutter.
- Dock each cookie with a fork several times to make indents.
- Use an offset spatula to transfer to a parchment lined baking sheet and bake for 8-10 minutes or until they just begin to brown.
- Cool the cookies completely on a wire rack.
- Melt the chocolate in a double boiler. Drop one cookie at a time into the melted chocolate. Lift out carefully (I used my fingers) and blow into the middle to remove the chocolate film. Place on a clean piece of parchment.
- When all the cookies have had their bottoms dipped, pour the remaining chocolate into a plastic bag and clip the end. Pipe 5 stripes on each cookie.
- Let the chocolate harden before stacking.
Directions from David Lebovitz
1 stick unsalted butter, cut into cubes
- Place the butter in a small, heavy bottomed sauce pan and heat until melted.
- Skim off the foamy bits.
- When you remove most of the foamy bits, strain through a sieve with a cheese cloth or paper towel lining it.