This recipe makes slightly soft chocolate chip cookies with a faint hint of caramel from the golden syrup. If you can't find golden syrup, also called cane syrup, use light corn syrup. The cookies won't have the slight caramel flavor...
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To quote Sandra Lee, these cookies are semi-homemade. I simply dip store-bought shortbread cookies in chocolate I've flavored with pure orange oil. I could bake the shortbread cookies from scratch of course, but since I do a lot of baking, I'm okay with taking the occasional shortcut. Especially when it makes it even easier to get my chocolate and orange fix.
This is part brownie, part cookie that highlights the salty marcona almonds in a decidedly rich, chocolate body.
When I want to make use of my excessive cookie cutter collection I turn again and again to my recipe for basic cut-out cookies. Here's the recipe, along with a few variations.
As much as I love the from-scratch cookies that come pouring out of kitchens this time of the year, I have a soft spot for the "almost homemade" cookies my aunt Rita makes. For years, she's taken store-bought cookies and dipped them in chocolate—dressing them up the way the right scarf makes a casual outfit seem a little more stylish. With the help of the premade peanut butter sandwich cookies, she churns out chocolate-peanut butter gems without turning on her oven.
Does this cookie taste anything like the one offered at my high school? I have no idea. For a taste comparison, you'd have to ask someone who actually ate those cookies. But these cookies taste exactly as I imagined those cookies would taste: buttery and sweet with just a hint of vanilla. They might not be as easy to make as plucking frozen dough from a box, but they are darn close.