I’m proud to be a chocoholic. I’ve tried weaning myself off this addiction. Once I managed to avoid chocolate for two weeks, but that was a long time ago. Without the invention of chocolate chips, I might have succeeded.
A 12-ounce bag of chocolate chips is incredibly versatile. Eating a handful now and then is one way to empty the bag. Making Chocolate Chip Cookies is another way.
Now I’ve come up with a third way: a Triple-Layer Chocolate Cookie.
I was inspired by a popular packaged British snack. It’s basically a very thin layer of bland-tasting cake, a layer of orange jelly and, on top, a layer of dark chocolate.
My version uses a home-made shortbread as the base, topped with a layer of apricot jam, which is then decorated with chocolate chips. The heat of the jam doesn’t melt the chips, but it does cause them to stick.
Triple-Layer Chocolate Cookies – makes about 20 cookies
1/2 cup (1 stick) cold butter
1/2 cup sugar
1 cup flour
1/2 teaspoon salt
Possibly 1/4 teaspoon water + more if needed 1 cup apricot jam
About 3/4 cup semisweet chocolate chips
Place an oven rack in the middle position and begin preheating the oven to 300 degrees.
Get out your muffin pan(s) and set aside.
Put the butter and sugar in a food processor and pulse 10-15 times until the mixture is crumbly. Add the flour and salt and pulse for about 10 seconds to incorporate the flour. Transfer to a bowl.
If the mixture is too crumbly to shape, add 1/4 teaspoon water, or a bit more if needed. Gently bring the dough together into a mass. Take 1 tablespoon dough and, using your hands, press it into a 2-inch disc about 1/4-inch thick and place it in a muffin pan space. Repeat until the muffin pan(s) are full.
Bake for 30-35 minutes, or until the tops of the cookies are firm and just beginning to brown. You may need to make several batches using the same pan(s).
Once the cookies are baked and cooled, use a knife to loosen each one and transfer to a plate. At this point you can store the undecorated cookies in an airtight container until you’re ready to complete them. Or you can proceed directly to the next step.
Melt the apricot jam in a small pot. Once it has become liquid, remove from the heat and spoon 1 – 1 1/2 teaspoons hot jam onto the top of each cookie. Immediately place 8-10 chocolate chips into the jam. The hot jam will keep them in place. Let cool before serving.
Store in an airtight container or wrapped in foil or plastic wrap.
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