Ingredients for the Cookies
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1/2 cup |
| Light brown sugar | 1/2 cup |
| Light corn syrup or honey | 1 teaspoon |
| Almond flour | 3/4 cup |
| Fine salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Large egg white | 1 |
Creating the Cookie Base
The foundation of these cookies includes butter, light brown sugar, almond flour, salt, corn syrup, egg white, and a dash of vanilla, resulting in a harmonious blend of flavors and textures.
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Preparation Instructions
- Begin by melting butter in a saucepan over medium heat, then whisk in brown sugar and corn syrup.
- Bring the mixture to a boil and cook for about a minute.
- Transfer the hot butter-sugar blend to a heat-safe bowl, add almond flour and salt, and allow it to cool for 5 minutes.
- Add vanilla and egg white to the cooled mixture, whisking until combined.
- Let the cookie batter rest for 10 minutes while preheating the oven to 350°F and lining cookie trays with parchment paper
- Use a teaspoon to portion out the cookies, spacing them apart to allow for spreading while baking.
- Bake for 7 to 9 minutes until golden around the edges.
- Cool the cookies on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Crafting the Filling
| Ingredient | Amount |
|---|---|
| Dark, milk, or white chocolate chips | 8 ounces |
| Heavy cream | 1/3 cup |
| Vanilla extract | 1 teaspoon |
- Combine chocolate and cream in a heat-safe bowl and microwave in 45-second intervals until melted.
- Stir in vanilla and let the mixture cool for 10 minutes until thickened yet spreadable.
Assembly and Serving
Spread the chocolate mixture onto one cookie and sandwich another on top to create a delightful treat. These cookies can be enjoyed for up to 3 days at room temperature or a week when refrigerated in an airtight container
