Fudge Stripes Cookies
Do you have a favorite cookie from your childhood? For me, Fudge Stripes cookies rank way up there... And now you can recreate the classic cookies at home with this easy-to-make Fudge Stripes cookies recipe.
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Makes: 20 -24 cookies
Ingredients
- 12 Tbsp unsalted butter (or 8 Tbsp store-bought clarified butter)
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking soda
- ¼ tsp salt
- 6 Tbsp light corn syrup
- 2 Tbsp vanilla
- 2 cups semisweet chocolate chips
Instructions
- Pre-heat oven to 350 degrees and line two baking sheets with parchment paper or Silpat.
- If you're using regular butter, start by clarifying it. Melt butter in a small saucepan (don't stir). Remove saucepan from the heat and let butter sit for about 5 minutes before skimming off the foam on top. Then, pour ½ cup of the yellow liquid into a separate bowl, making sure to leave the remaining milk solids at the bottom of the pan.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, combine flour, baking soda, and salt. Mix in corn syrup, ½ cup clarified butter, and vanilla just until dough comes together.
- Remove dough from bowl, form into a flat disk, and wrap with plastic wrap. I like to flatten my dough as much as I can in the plastic wrap so it makes it easier to roll. Chill in fridge for about 20 minutes.
- Once chilled, roll dough out on a lightly floured surface into a large round about 1/″4 thick. With a 2 ½″ round cookie cutter, biscuit cutter, or drinking glass, cut out rounds. Use a smaller round (like a pastry tip) to cut holes in the center of each round. Gather remaining dough and re-roll into another round. Repeat until all dough is used. Place rounds on prepared baking sheets. Poke holes in cookies with the tines of a fork.
- Bake for 7-9 minutes, until cookies are starting to turn golden. Let cookies cool in pans for a few minutes before moving to racks to cool completely.
- Place chocolate in a medium heat-proof bowl set over a saucepan of simmering water (or use a double boiler). Stir chocolate occasionally until it is fully melted (see notes for tempering).
- Dip each cooled cookie into the melted chocolate and place on a parchment-covered cookie sheet to dry. After all cookies have been dipped, fill a pastry bag, plastic bag, or squeeze bottle with remaining chocolate and draw stripes over each of the cookies.
- Let chocolate dry completely before eating (you can chill in fridge to dry faster). Store cookies in airtight containers.
Notes
- Tempering your chocolate will keep it from melting when cookies are at room temperature or being handled. To learn how to temper, follow this guide.
- Fudge Stripes cookie recipe lightly adapted from Annie's Eats.
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