If you'd like to make a vegan version of these, simply replace the clarified butter with a neutral flavored oil like safflower. You can use any chocolate you like for the "fudge" but a sweeter, less dark chocolate tastes most authentic.
Complete chocolate tempering instructions are beyond the scope of this recipe, however, you can find a great tempering tutorial from Liddabit chocolatier Liz Gutman here. Also, take heart: you don't have to actually temper the chocolate. If you skip tempering, you'll have to store the cookies in the refrigerator.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
- 3 3/4 ounce all purpose flour, sifted
- 3/4 teaspoon baking soda
- 2 ounces corn syrup
- 1 1/2 ounce clarified butter (unsalted), melted
- 1/2 ounce vanilla extract
- additional flour for dusting
- 8 ounce chocolate, tempered or melted
Make the cookies: Preheat the oven to 350°F and have two parchment lined sheet pans at the ready. Using a hand or stand mixer, combine the flour, soda, corn syrup, clarified butter, and vanilla. Mix until a smooth dough forms. Use your hands to lightly knead the dough into a ball. Wrap with plastic and refrigerate for about 10 minutes.
On a lightly floured surface, use a rolling pin to roll the dough to 1/4" thickness. Run an offset spatula or thin knife between the dough and the counter, to ensure it doesn't stick in any places.
Dock the dough all over with a fork to mimic the design stamped onto real Fudge Stripe Cookies.
Use a 3" cutter to stamp out as many cookies as you can, transferring them to the cookie sheet. Use the smallest round cutter you have (or a plastic coupling from a pastry bag) to cut a hole from the center of each cookie. Gather up these holes along with the remaining cookie scraps, knead together, reroll, dock and cut again.
Bake the cookies approximately 12 minutes, or until just lightly browned all over. Cool thoroughly.
Gather the cookies into a stack. Throw away the used parchment and cover each cookie sheet with a fresh piece of parchment paper.
Decorate the cookies: Temper the chocolate (or simply melt) and transfer to a small bowl.
Drop the cookies into the chocolate one at a time, polka dotted side up. Using your fingers, gingerly lift the cookies back out and transfer each to the clean parchment. If may notice a thin film of chocolate covering the hole in the center; you can lightly blow on it to break the film, or touch it lightly with a toothpick to do the same.
Once all of the cookies have been coated in chocolate on one side, transfer the remaining chocolate to a small pastry bag fitted with a small, plan tip. You may also use a plastic baggie with a hole poked in one corner.
In either case, drizzle each cookie with five wide stripes.
If you're using tempered chocolate, it will set up on its own in a few minutes. If you're using melted chocolate, transfer the cookies to the fridge for about 5 minutes to solidify the chocolate.
In either case, after the chocolate sets, peel the cookies off the parchment and store in an airtight container. Cookies coated in untempered chocolate must be stored in the refrigerator.
3" cookie cutter, 1/2" cookie cutter, fork, pastry bag