Thursday, April 21, 2011

Chocolate Florentines



A couple of weeks ago I had a birthday request that didn't involve buttercream or cupcake liners. The birthday girl had requested some 'Florentines'.


I said 'For sure! not a problem!', and then proceeded to jump right onto google to figure out what a 'florentine' was!




These are awesome cookies! They are quite light, and have an amazing crunchy and slightly chewy texture. They came together so easily, and baked up in only 5 minutes!




These cookies are so simple, they are just like a very thin oatmeal cookie.


I decided to put milk chocolate on the back of a third of the cookies, semi-sweet chocolate on the back of another third, and to leave the remaining cookies plain.




My favourite were the cookies that had semi-sweet chocolate, but everyone had their own favourites :) You can definitely customize these for your group (or yourself!).


Definitely do not crowd these cookies on the pan.  They spread from a tiny teaspoon of dough, into a cookie that is up to 3" in diameter!




These were awesome cookies. It was fun to make something I had never heard of before, and they were so addicting after that first bite.


The original recipe is from allrecipes.com, and I made just under 4 dozen cookies with it.


Chocolate Florentines

  • 2/3 cup melted butter or margarine
  • 2 cups rolled oats (quick-cooking)
  • 2/3 cup flour
  • 1/4 tsp salt
  • 1 cup white sugar
  • 1/4 cup corn syrup
  • 1/4 cup milk
  • 1 tsp vanilla
  • about 2 cups of chocolate chips
  1. Preheat the oven to 375 F and line a few cookie sheets with parchment paper
  2. Mix together the oats, flour, salt, and sugar
  3. Add the melted butter and mix well
  4. Mix in the corn syrup, milk, and vanilla and mix until a dough forms
  5. Place 1 tsp of batter onto the prepared baking sheets for each cookie. I only placed 6 - 7 cookies per sheet and they just had enough room to spread.
  6. Bake for 5 - 7 minutes, watching carefully in order to remove them as son as the edges start to brown
  7. Let cool completely on the cookie sheets
  8. Melt the chocolate chips in a heat-proof bowl in the microwave and spread on the back of each cookie
  9. Let dry face-down until the chocolate sets
  10. Enjoy!

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