Double chocolate crisps

Do you ever have those moments when you're walking through the market and you're oogling at the delicious and decadent Milano cookies, chocolate biscuits, and milk chocolate cigar crackers? Well oogle no more because now you can make double chocolate crisps at your home, always accessible to devour!

Double Chocolate Crisps

Recipe from macnifique.com

Cooking time: 45 minutes

Yield: 10 double cookies

Ingredients

50 g butter

120g oats

1 whole egg

130 g caster sugar (granulated sugar)

1 tbsp plain flour

1 tsp baking powder

150 g good quality dark chocolate

Directions

1. Preheat oven to 350 degrees F.
2. Combine oats, sugar, egg and melted butter. Sift in flour and baking powder and mix through. Take teaspoon sized amounts of mixture, roll into balls and space generously onto a lined baking tray. You should have approximately 20 pieces to make 10 biscuits.
3. Wet the back of a teaspoon and gently flatten the balls, they will spread, but this should allow them to spread evenly, reducing a dome in the center.
4. Place trays in preheated oven and bake for 7 minutes. Turn the trays and bake for another 3-4 minutes. They should have a nice even golden brown color so you may have to adjust your timing to suit your oven. Once ready, place into a cooling rack.
5. Chop chocolate finely and melt either over a bain marie or very gently in the microwave.
6. Once the biscuits are cool and the chocolate is melted, dip the underside of one biscuit, then place another underside onto the chocolate, adhering the two together. Leave to set. If you are impatient like me, stick them in the fridge to set. 

Nutritional Analysis:
per biscuit:  211.8 calories, 10.0g fat (5.7g saturated, 0.6g polyunsaturated, 3.0g monounsaturated), 30.7g carbohydrates, 2.1g fiber, 2.7g protein.

**Helpful tips and common mistakes

This recipe is actually very simple for a sophisticated looking cookie. Some general tips, when I was shaping the cookies I did end up with more than 20 cookies with 1 teaspoon portions. I chose to make some 1 teaspoon and others 1 tablespoon. 

Make sure to space these cookies at least two inches apart since they do spread. If you make them larger than the 1 teaspoon portion, bake them longer until golden brown. I made the mistake of taking out some of the cookies too early and they ended up soft instead of crispy. 

A bain marie is simply a bowl placed on top of a pot of simmering water. The bowl should not touch the water. This method allows the chocolate to melt from the steam from the water, and prevents it from burning. Once 3/4 of the chocolate has melted, you can turn off the heat. Stir the chocolate until the remaining pieces melt. I used dark chocolate chips; you can also choose to use milk chocolate for a sweeter biscuit. 

Make sure the chocolate has set before you serve! Have with a cup of dark coffee or tall glass of milk. These cookies were delightful; the bitterness of the dark chocolate balanced the sweetness of the biscuit. I love the crispy crunchy texture of the biscuits themselves. The teaspoon size was a perfect bite size portion while the tablespoon size was a bit too big. 

For a great gift, make these biscuits and give away in fancy mason jars.