I was scrolling through photos of things I made earlier this year when I saw these chocolate-drizzled cookies I baked last February. These cookies are slightly different from typical cookies in that vegetable oil is used instead of butter and they are sweetened with corn syrup instead of sugar. I liked them well enough, but if I had to choose, I would prefer these cookies I posted earlier. But these chocolate-drizzled cookies are pretty good too. They are not too sweet, and if I had to do the recipe over again, I would probably make it sweeter and add a little bit more corn syrup, but that’s just me.
They sort of remind me of digestives I discovered in a little British tea shop out in the middle of farmland not far from here. It’s an intriguing and unusual term for cookies or biscuits—the word digestives. I later learned, digestives are semi-sweet biscuits that were first known to be made around the 1800s with sodium bicarbonate as one of the ingredients, hence the belief, or rather, the idea to market them as having antacid properties. These chocolate-drizzled cookies remind me of digestives since they both could be a little sweeter. But again, that’s just my personal taste.
It’s a fairly easy recipe, and it doesn’t take long at all. I just wish it had a little more oomph.
A quick and easy way to decorate the cookies without having to make them look perfect is to melt semi-sweet chocolate in a double boiler, allow it to cool slightly, and then pour it in a piping bag or Ziploc bag. Snip off a tiny corner and just drizzle away. The chocolate will set if you refrigerate the cookies for a few minutes.
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ cup corn syrup
- ½ cup vegetable oil
- 2 tablespoons vanilla extract
- 4 cups semi-sweet chocolate chips
- Pre-heat oven to 350 F.
- Sift the flour and baking soda.
- Combine the corn syrup, vegetable oil and vanilla in a mixing bowl and beat until blended.
- Add the dry ingredients and beat until it adheres together to form a dough.
- Shape the dough into a disc and wrap in plastic wrap and refrigerate for about 30 minutes.
- Sprinkle work surface with flour and roll the dough to about ¼-inch thickness.
- Use a cookie cutter around 2 inches in diameter to cut circles from the dough. Use a 1-inch circle to cut out the center.
- Reroll the scraps and cut out as many cookies as you can.
- Place the shaped cookies on a baking sheet lined with parchment paper, and then use a fork to lightly prick the surface of the cookies.
- Bake for 8 – 10 minutes. Allow the cookies to cool on a wire rack.
- Melt semi-sweet chocolate in a heatproof bowl over a pot of simmering water.
- Allow the chocolate to cool for a few minutes then pour into a piping bag or a Ziploc bag and snip off one corner.
- Drizzle the chocolate over the surface of the cookies in circular or zigzag patterns.
- Refrigerate the cookies just until the chocolate is set.
- Store at room temperature in an airtight container.