There are occasions when you just don’t have time to whip up a batch of cookies and dress it up. Nor is it always possible to find what you want at a quantity that is inexpensive That’s when I buy plain premade cookies at the grocery store and then flavor up the cookies. It’s my go-to easy peasy trick: melt baking chocolate and dip the cookie in it. Top it with crushed nuts or some other topping. Chocolate isn’t the only flavors. Try dipping store bought cookies in royal icings in different flavors and colors, and add sprinkles.
Any plain store-bought cookie can be used. I chose madeleines, a French petite cake. Here are more ideas for other flavors:
chocolate chip cookies
4 ounces of baking chocolate
8 ounces of ready-made madeleines French petite cakes
1/4 cup of crushed pecans
Place whole or broken pecans in a folded piece of parchment paper and pound to a crushed consistency. Use a meat mallet or a rolling pin. Set aside. Evenly slice the baking chocolate bar. The slices should look shredded. Add about 2 inches of water in a saucepan and bring to a simmer. Place the shredded chocolate in a tempered glass bowl, then place that on the top of the saucepan. Make sure that the bottom of the bowl does not touch the water. Stir the chocolate with a metal spoon as the chocolate starts to melt, about 5 minutes. Do not use a wooden spoon.
Dip edges of the madeleines in the chocolate and place on parchment paper. Immediately sprinkle crushed pecans on the chocolate. Then allow the chocolate harden, about 30 minutes.
Cook’s Note on Melting Chocolate:
When melting chocolate, be very careful not to allow even a drop of water come into contact with the chocolate. Or it will become gritty and a rough mass, losing its smoothness and difficult to work with. If this should happen, you can return it a relative smoothness. Surprisingly, this is done by stirring in more water. I’ve had this experience but I must confess I was never able to reach the original beautiful smoothness. For more complete information on melting chocolate, see How To Melt Chocolate by Elizabeth La Bau for the Spruce Eats.
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