Chocolate Florentine Cookies
Chocolate Florentine Cookies- these crisp, brittle cookie sandwiches have a yummy chocolate filling. They look difficult to make but are so easy.
Servings: 36
Equipment
Ingredients
- 11 tablespoons salted butter melted
- 2 cups quick cooking oats
- 1 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/4 cup light corn syrup
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups (1 bag) milk chocolate chips
Instructions
- Preheat oven to 375 degrees and line several baking sheets with foil.
- Melt butter in a medium saucepan. Remove from heat and stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt.Use a teaspoon to measure out batter and space it 3 inches apart on prepared baking sheets. Spread each mound of batter out some with a rubber spatula.
- Bake for 6 to 8 minutes or until golden brown. Place baking sheets on wire racks and let cookies sit until they are mostly cool, but still a little warm. Peel the foil off from the cookies.Note: You need to let the cookies cool enough so that they hold together when you peel the foil off, but I find that if you let them cool completely they sometimes get a little bit stuck to the foil.
- Place chocolate chips in a medium microwave-safe bowl. Microwave at 20 second increments until completely melted when you stir.
- Spread a layer of chocolate on the flat side of half the cookies. Top with remaining cookies.
Notes
Makes about 3 dozen cookies.
Cookies will keep for 3 to 4 days at room temperature. Store them in an airtight container or ziptop bags.
Nutrition
Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 14mg | Fiber: 1g | Sugar: 15g | Vitamin A: 192IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg