Double Chocolate Oriolos
At this time of year, you can never have too many chocolate cookies.
I stand by that thought unequivocally.
While versions of this chocolate-frosted, chocolate cookie abound, these particular “Double Chocolate Oriolos” are more modest in size, making them a perfect treat to indulge in without overindulging.
The recipe is from “The Cookie Bible” (Houghton Mifflin Harcourt), of which I received a review copy, by legendary New York baker Rose Levy Beranbaum.
The collection includes recipes for cookies of every sort: drop, cut-out, bars, sandwiches, chocolate-dipped, and more.Read more