Oh my god, guys. These cookies are really something else. I made them twice in the span of 2 or 3 days because I couldn’t get enough. The original recipe is called Brussels cookies, and was found via Food52. I can admit to not having a clue what Brussels cookies are, but when I came across the recipe I instantly thought of those amazing chewy, crunchy, chocolatey Swedish cookies that they sell at Ikea for a small fortune (compared to everything else they sell!). Do you know what I’m talking about? Whether you have something to compare these to or not, I promise you will be blown away. They pair a crispy, chewy and almost caramely tasting thin cookie with everyone’s favorite: dark chocolate ganache. I can’t even describe the awesomeness of these fresh out of the oven and warm, with the ganache still liquid and squirting out the sides…
They actually keep fairly well too, although I admit that the first batch was gone in a day. I made mine slightly larger than the recipe called for and learned from my mistakes. Although a teaspoon-sized drop of dough hardly seems enough, it’s the perfect amount. These will spread and flatten and if you use too much dough you’ll miss out on the fabulously crispy, crunchy edges of these little oat bran cookies. The crunch will lessen after the first day, so unless you’re feeding a crowd, I recommend making a single batch. You should get anywhere from 12-20 sandwiches, depending on how small your cookies are.
The only thing I changed about this recipe was the ganache filling. By following the recipe the first time, I ended up with a very hard and lumpy ganache. I thinned it out by adding a bit more cream but it was less than perfect to say the least. I’m not sure if this was an error on my part, or something to do with the recipe. Needless to say, here I’ll give you the ganache recipe that I’ve used time and time again, and that will produce a perfectly spreadable ganache that will firm up just enough without being too firm. I hope you’ll love these as much as I did!
Crispy, chewy oat bran and dark chocolate sandwich cookies
Recipe adapted slightly from Food52
7 T butter
2 T honey
1/2 C cane sugar
3 T milk
1 t vanilla extract
1/2 C flour
1/2 C oat bran
1/4 t baking powder
1/4 t salt
7 oz dark baking chocolate
1/2 C heavy cream
2 t light corn syrup
These cookies come together quick but do require some assembly. This should make about 30 cookies, or 15 sandwiches. Preheat your oven to 325°.
Cream together the butter, honey and cane sugar until well-combined and creamy. Add the milk and vanilla extract next. The mixture will appear curdled but don’t worry. Now sift in the flour, oat bran, salt and baking powder and mix until just combined.
On a baking sheet lined with parchment, place small rounds of dough about 2 inches apart. The original recipe suggested using a teaspoon measure for the dough; mine were very slightly larger, but I do agree that a smaller cookie is desirable: they’ll flatten out more and get that beautiful, lacy-edged crisp thing going. Bake for 11-12 minutes, until very golden around the edges. Cool one minute on the baking sheet then remove and let cool completely.
While your cookies are baking, make the ganache. Heat the cream and corn syrup in a small sauce pan until it just begins to simmer. Pour over the chocolate and stir gently until all is melted. If you still have some solid pieces, place your bowl over a boiling pot of water and stir gently until completely liquified. Set aside, stirring occasionally until cookies are ready.
Now, simply spoon about a tablespoons worth of chocolate on the back of one cookie, press on a second cookie and smoosh them together until the ganache reaches the edge. The ganache will need at least 30-45 minutes to solidify slightly, but will remain melt-in-your mouth, gooey and perfect once cooled.