When I was growing up, my Mum and I baked a lot of cookies together, and one of my favorites was the Chocolate Thinsees from a cookbook called Golde’s Homemade Cookies. These were a dark chocolate cookie made of a soft batter and topped with chopped nuts, and during baking they spread out thin and became satisfyingly chewy, yet soft, with a texture almost more like cake than cookie. Sounds odd, but I loved them and as soon as I was old enough to use the oven by myself, I made them all the time – they were totally addictive.
A few weeks ago I had some mandarin oranges languishing in my fruit bowl, and I decided that orange-flavoured cookies would be the best way to use them up. I pulled out my copy of Golde’s cookbook, and came across the Chocolate Thinsees recipe. Chocolate and orange is a tried and true combination, but I didn’t have any of the semi-sweet chocolate that the recipe called for. I did, however, have some white chocolate, so I decided to make White Chocolate Orange Thinsees and top them with Brazil nuts. It was a good call.
These thin, crisp cookies are sort of like French tuiles, but with a chewier texture. They weren’t quite as cake-like as I remember, but they were just as addictive – they barely lasted a whole day, and by the time the last batch came out of the oven, I had already eaten so many that I have no idea how many I actually made. Golde suggests that these make a great tea cookie. I suggest that you make them immediately and just try to stop yourself from eating them by the handful!
White Chocolate Orange Thinsees
Adapted from Golde’s Homemade Cookies by Golde Hoffman Soloway
Preheat oven to 300˚F.
In the microwave or over a double boiler, melt:
2 oz white chocolate, roughly chopped
Set aside to cool slightly.
In a medium bowl, cream together:
1/2 cup unsalted butter, soft
2/3 cup brown sugar
1 tbsp orange zest
When light and fluffy, stir in the melted white chocolate, then add:
1/2 tsp vanilla extract
Mix until well blended, then stir in:
1/2 cup all purpose flour
Mix well. The batter will be quite soft.
Drop the batter by teaspoonfuls on a baking sheet lined with a Silpat or parchment paper. The cookies will spread a lot in the oven, so leave a few inches of room between them – I found six per sheet to be plenty. Sprinkle the cookies with chopped nuts (about 3/4 cup total) – I used Brazil nuts.
Bake in the 300˚F oven for 15-18 minutes, until light brown at the edges and set in the middle. Let the cookies cool on the baking sheet for 2 minutes before removing them to a cooling rack with a thin spatula. If they have all run into each other to form one giant cookie, cut them apart with a sharp knife before removing them from the baking sheet.
I dare you not to eat them all in one day!
PS – It was brought to my attention that I’ve been nominated for the “Kreativ Blogger Award” by Sibella of Baking with Sibella. Thank you Sibella, I’m very flattered! However rather than listing seven things about myself and nominating seven other blogs, I would encourage you to visit Sibella’s lovely blog and check out her gorgeous baking – I’m especially taken with her Non Plus Ultra cookies.