Sunday, May 17, 2015

Double Chocolate Oriolos

Can you imagine a very good cup of hot chocolate as a cookie?
Rose's Double Chocolate Oriolos are very much
like that.
A humble cookie in itself, it packs quite a lot of 
chocolate punch.

This chocolate cookie power house is simplicity itself, just six ingredients.

Blitzed together in the food processor.

Turned out and wrapped in plastic for a quick chill 
in the frig.

Rolled into balls, smashed with a sugar coated glass, 
baked for a very short while and gently removed to cool.
I find this dough scraper works like a charm on fragile cookies.

I made a second batch and baked them much less to see if the
texture would change.  They were softer and chewier, but
crumbled easier.  It's worth it because the flavor
really shines through. 

Inspired by Kim's gorgeous cookies with
larger sugar crystals, I pulled out 
The Polish Princess gold sugar sprinkles.

And there you have it.
A plate of intensely chocolate buttery cookies.
Those who are not a fan of dark chocolate may find
the flavor overwhelming and even think they taste burnt. 
Those that do like dark chocolate love them.
Cookies can be very subjective.


The Baking Bible by Rose Levy Berenbaum
is available on Amazon and Barnes and Noble 



  1. Your cookies look great with the gold sugar sprinkles! I love these cookies too! So yummy!

  2. I love the gold sugar sprinkles you used too… and I loved these cookies as well, a bake again recipe :)

  3. Sparkly biscuits are the best! I love this dark almost dry chocolate taste.

  4. The gold sprinkles make them look so festive!

  5. your totally right these cookies are so intense in flavor, that it so hard to stop eating them....

  6. Beautiful - love your to-the-point directions. If you get a chance, I'd love for you to stop by and visit my post..

    Patricia @ ButterYum

  7. Beautiful cookies and a great description of the way they taste. Definitely a cookie for chocolate lovers!