Homemade Fudge Stripe Cookies #SecretRecipeClub

It’s Secret Recipe Club Reveal Day!  In SRC, members are secretly assigned another participating blog, look through all the amazing recipes, choose one to make and then reveal!

Today, I was assigned Tracy’s blog, Pale Yellow.  Tracy is a science teacher/curriculum specialist by day and a baking blogger by night.  She loves to bake and bring to treats to her awesomely appreciate co-workers.

Though there are some savory/dinner recipes on the blog, the sweet treats are the main event over at Pale Yellow.  I very nearly made her Pumpkintini, but I didn’t have any pie crust and I felt like the swizzle sticks were a must (but I totally made pie today, so watch for that recipe coming soon!!)

Since the Pumpkintinis didn’t come together in time, I decided to tackle a homemade version of a classic: Fudge Stripe Cookies!  I mean, who doesn’t love a fudge stripe cookie?

The homemade version of the fudge stripe cookies makes a small batch, though the actual amount seems to vary a lot based on how thin the dough is rolled (I got 14 cookies, Tracy got 9, the original recipe claims 25), with a surprising ingredient list.  Instead of the typical cookie staples of butter & sugar, these called for clarified butter and corn syrup.

The end result, however, was phenomenal!  The cookies were crunchy and flavorful (in fact, I liked them even better after they sat on the counter for a couple days and got crunchier!) with just the right amount of chocolate.  Plus the small batch fulfilled my fudge stripe cookie cravings for a while!

Thank you, Tracy, for a great recipe!

Recipe Notes:

*To clarify butter, place 1 stick of butter in a small saucepan over medium heat.  Melt the butter and skim off foam as it forms.  Remove the pan from the heat before it begins to brown (browning the butter will eventually turn it into ghee, which is similar to clarified butter, but not what this recipe uses).  If desired, strain the clarified butter to remove any remaining solids.  Cool slightly before using.

*I tried to press a diamond pattern into the dough before baking.  Only the deepest patterns survived the baking process.  Luckily, these look nice smooth, too!

*I sometimes get annoyed with weighing recipe ingredients, so I added measured ingredient amounts in parentheses.  Note that these measurements will not be as exact and may cause slight fluctuation in the recipe results.

Homemade Fudge Stripe Cookies

Recipe from Pale Yellow, originally from Serious Eats

3.75 oz (3/4 cup) all-purpose flour

¾ tsp baking soda

1 ½ oz (3 ½ tbsp) clarified butter

2 oz (4 tbsp) corn syrup

½ oz (1 tbsp) vanilla extract

4 oz melted chocolate of choice, tempered if desired

Preheat the oven to 350 degrees F and line a baking tray with parchment or a silicone mat.

Place the flour, baking soda, clarified butter, corn syrup, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment.  Mix on medium-low for 1 minute or until well combined.

Press the dough into a ball, wrap in plastic wrap and refrigerate for 5-10 minutes.

Sprinkle additional flour on to a rolling mat (or waxed paper).  Roll the dough to a ¼-inch thickness.  If desired, press a diamond pattern into the dough or gently press a pattern with the tines of a fork.  Use a 2 ½-inch round cutter to cut out the cookies.  Then use a ½-inch round cutter (or the bottom of a piping tip) to cut out the center of each cookie.  Place on the prepared trays and bake in the preheated oven for 8-10 minutes or until the cookies just begin to brown.  Cool completely on wire racks.

Once cool, melt the chocolate, tempering if desired (I didn’t).  Gently dip the bottom of each cookie into the melted chocolate.  Lift and let the excess chocolate drip off.  Place the cookies on a clean piece of parchment or silicone mat to harden.

Once the cookies are all dipped, scrape the remaining melted chocolate into a piping bag fitted with a #3 decorating tip (alternately, place the chocolate in a zipper bag and cut off the tiniest bit of one corner).  Use the chocolate to pipe stripes across each cookie.

Allow the chocolate to harden, about 30 minutes (or place in the refrigerator for 10 minutes).

Enjoy with a large glass of milk!

Makes about 15 cookies

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