Chocolate-Covered Digestives
If I were only allowed to consume chocolate-covered digestives for the rest of my life, I would gladly take up the task of making them myself at home. The dough requires no resting time before baking and can be quickly and easily prepared. All you need is a round cookie cutter measuring 2 3/4 inches in diameter, or you can use a mason jar lid as a convenient substitute if one isn't readily available.To achieve the ultimate wholesome combination, the recipe incorporates both whole wheat flour and oat flour. I personally prefer to create my own oat flour at home by blending rolled oats in a high-powered blender or food processor until a fine flour-like consistency is achieved. When combined with powdered sugar, the resulting cookie obtains a flaky and airy texture. While muscovado sugar contributes a slightly crunchy texture and a hint of molasses-like flavor, dark brown sugar can serve as a suitable substitute.For the easiest and neatest way to apply the melted chocolate onto the digestive cookies, allow a few chocolate chips (or chopped pieces of chocolate) to melt on top of the cookies as soon as they come out of the oven. The residual heat will liquefy the chocolate within minutes, allowing you to use an offset spatula to spread it evenly over the cookies. The number of chocolate chips used depends on how thick of a chocolate layer you desire, but I personally find that around 15 chips work well. However, feel free to adjust according to your preference.
Ingredients
- 1/2 c. (1 stick) unsalted butter, melted
- 1/4 c. (40 g.) muscovado sugar
- 1/4 c. (30 g.) powdered sugar
- 1 tbsp. (20 g.) sour cream
- 1/2 tsp. finely grated orange zest (optional)
- Pinch of grated fresh nutmeg
- 1 c. (120 g.) whole wheat flour
- 3/4 c. (90 g.) oat flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 c. milk or dark chocolate chips
Instructions
- Preheat oven to 325°. Line 2 baking sheets with parchment. In a large bowl, whisk butter, muscovado sugar, powdered sugar, sour cream, orange zest, if using, and nutmeg until smooth. Fold in whole wheat flour, oat flour, baking powder, baking soda, and salt until a smooth, cohesive dough forms.
- Place dough between 2 sheets of parchment and roll to 1/8" thick. Using a 2 3/4" round cookie cutter, cut out rounds (you should get about 16) and arrange on prepared sheets, spacing 1" apart. Using a fork, dock rounds all over.
- Bake cookies until edges are golden, 13 to 15 minutes.
- As soon as cookies are taken out of the oven, place 15 chips on top of each cookie. Wait until chocolate is melty, about 3 minutes, then evenly spread across cookie with an offset spatula. Let chocolate partially set, about 3 minutes more. Using the tip of offset spatula, draw ridges across chocolate in a back-and-forth motion.
- Let chocolate set until hardened before serving.
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