Drizzles draw the eye to Chocolate Hobnobs, crisp oat-based cookies perfect for dipping in a hot beverage.
Chocolate Hobnobs
Makes 15
Ingredients
- ½ cup plus 2 tablespoons unsalted butter, softened and divided
- ½ cup light brown sugar
- 2 tablespoons golden syrup
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 ounces bittersweet chocolate
Instructions
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, beat together ½ cup butter and brown sugar with a mixer at medium-high speed until creamy, approximately 3 minutes. Beat in syrup and vanilla extract.
- In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt until combined. Using a rubber spatula, fold flour mixture into butter mixture until combined.
- Using a 1½-tablespoon-levered scoop, portion dough. Roll dough portions into balls between palms of hands. Place dough balls 2 inches apart on prepared pans. Flatten each dough ball into a 2-inch disc.
- Bake until edges of cookies are golden brown, 10 to 12 minutes. Let cookies cool for 1 minute. Transfer cookies to a wire cooling rack and let cool completely.
- In the top of a double boiler, combine remaining 2 tablespoons butter and chocolate. Cook over simmering water, stirring occasionally, until melted and smooth. Let cool slightly. Spoon chocolate into a small piping bag. Cut ⅛-inch tip off bag and drizzle chocolate over tops of cookies in a lattice pattern.
