Chocolate Florentine Cookies
Chewy, crispy, buttery oatmeal cookies on the outside and delicious dark chocolate on the inside!
Today’s recipe is from waaaaaaaaaaay back in the archives. In fact, I think I remember this being the first recipe I ever posted. I had been blogging for several months by then, but I wasn’t posting recipes up until that point because I was still trying to sell my baked goods via my blog.
I am SO glad I gave up on that dream! Whew!
I get asked all the time “why don’t you just start a bakery?”
Oh, let me count the reasons!! Hm, how about the ridiculous hours, startup costs, needing an actual storefront, either paying employees or burning myself out, having to work out of the house, customer service, and about 8 billion other really valid reasons. But really, it comes down to this… why on earth would I trade the sweetest at-home job on the planet for all that other stuff? And, in all probability, probably make less money doing it!
Yeah, no thank you. I definitely dodged a bullet when I jumped that ship and discovered blogging! And I guess I have to give this recipe some credit for that decision ????. So here you have it– the cookie recipe that employed me as a blogger for the first time!
Ok. So maybe some of you don’t know what a florentine cookie is (I totally didn’t the very first time I stumbled across this recipe, so don’t feel bad), so let’s start with that.
Today’s (American) Florentine cookie has actually drastically evolved from the original European Florentine biscuit, which was made of dried fruit and nuts with a chocolate drizzle. As you’ll see, my recipe uses NO dried fruit and only a handful of chopped almonds to add some crunchy texture. Instead, it’s mostly made up of melted butter, sugar, and oats.
Fortunately, today’s Florentines do still include the chocolate ????. But we’re sandwiching it in between TWO cookies instead of drizzling it on top, because… well, more cookie and more chocolate. Duh.
All versions of this cookie are meant to be thin and lacy with crispy edges and a slightly chewy center. Which is why it’s really important to follow the directions in the recipe exactly and use MELTED butter, and then furthermore, to add the other ingredients to the butter while still over low heat instead of adding the butter to the other ingredients in a separate bowl.
It’s counterintuitive if you do much cookie baking, but keeping the butter warm all the way up until baking will ensure that the cookies spread thin instead of puffing up in the middle like a normal cookie would.
Plus– less dishes ????.
These cookies are so, so yummy. Especially if you’re a texture freak like me!! The chewy centers, crispy edges, crunchy almonds, and chocolate in the center all come together to create like the most perfect cookie sandwich experience ever. EVER!
Be sure to give me a tag on Instagram if you make these so I can see! And enjoy ????.
- 2/3 c. butter
- 2 c. quick oats, uncooked
- 1 c. sugar
- 2/3 c. all-purpose flour
- 1/4 c. corn syrup
- 1/4 c. milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 cup chopped almonds
- 2 cups semi-sweet chocolate, melted
Preheat oven to 375 degrees. Line a baking sheet with a silicone baking mat (preferably, but if not, use foil greased with nonstick cooking spray. Avoid parchment if possible.
Melt butter over medium-heat. Once melted, turn heat to low and mix in the oats, sugar, flour, corn syrup, milk, vanilla, and salt. Fold in the almonds.
Drop by level measuring teaspoonfuls, about 3 inches apart onto prepared cookie sheets.
Spray the tops of the cookies with nonstick cooking spray, and press a glass on each one to flatten the dough. Bake 5-7 minutes until edges are golden brown.
Let cool completely.
Sandwich a tablespoon of melted chocolate in between two cookies. Let cool completely to allow chocolate to harden (this can be sped up in the refrigerator).