Brussels Cookies
User Reviews
3.6
Brussels Cookies
Description
Brussels Cookies blend all-purpose and oat flour to create a soft dough balanced by sugar, melted butter, cream, and corn syrup. Their texture is initially soft and delicate from the brief baking on a silicone mat, a key step to ensure proper spreading and baking.
The cookies bake for a short time at 375°F until flat and bubbling, with the edges just beginning to turn golden. They firm up upon cooling, making removal easier with a thin spatula. Pairs of cooled cookies are then filled with a melted chocolate layer using semisweet or dark chocolate chips, adding a rich contrast to the tender cookie.
Adjust baking time as ovens and sheets vary; watch closely to avoid overbaking since the cookies seem slightly underdone at first but set while cooling. A silicone baking mat is essential for proper spreading and texture.
Ingredients
cookies
- 2/3 cup all-purpose flour
- 1/2 cup oat flour or finely ground rolled oats (use your mini processor)
- 1/2 cup white sugar
- 1/4 tsp baking powder
- 7 Tbsp butter melted
- 2 Tbsp light corn syrup
- 2 Tbsp heavy whipping cream
- 1 tsp vanilla extract
filling
- 12 oz semisweet chocolate chips or dark chocolate chips
Instructions
- Preheat oven to 375°F. Line a baking sheet with a silicone mat, this is important. The cookies will not spread properly otherwise.
- Add the flour, oat flour, sugar, and baking powder to a bowl and whisk to combine. Blend in the melted butter, corn syrup, cream, and vanilla until a soft smooth dough forms.
- Using teaspoon as a measure, roll small balls and place them on the silicone lined baking sheet, a couple of inches apart.
- Bake for for about 6 minutes*, until they are flat and bubbling and just starting to turn golden around the edges. Let the cookies cool for about 5 minutes before removing from the pan to a cooling rack. You'll need a very thin spatula to do this. The cookies are soft and delicate but will harden as they cool.
- When the cookies are completely cool, flip them over and match them up in pairs. Lay them out on a piece of waxed paper.
- Put the chocolate in a glass measuring cup and heat in short bursts in the microwave, stirring in between until just melted.
- Spread a small amount of chocolate onto the bottom cookie, and then top it with another. You can use a small spoon and spreading knife, but do it very gently as the cookies shatter easily.
- Let the cookies sit to harden, or put them in the refrigerator. Once they are filled and chilled, they will be a little more sturdy. In fact, they taste great straight from the fridge.
Notes
- Use a silicone baking mat to ensure cookies spread correctly and bake evenly.
- Watch baking time carefully; cookies should be flat and bubbling with golden edges but not overbaked, as they firm up while cooling.
- To remove cookies, use a very thin spatula after they cool for about 5 minutes to prevent breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24sandwich cookies
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 30mg | 1% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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