Chocolate on My Mind

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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