Yes, I chose this cookie because of the name and I had to find out what Chocolate Dipped Hokey Pokey Cookies would taste like. By the way, Hokey Pokey is a honeycomb toffee flavor which originates from New Zealand (a popular ice cream flavor there). Big shout out to our Kiwi friends.
This cookie comes from the great Marcel Desaulniers’s Death by Chocolate cookbook that a good friend gave me a couple of weeks ago. He’s the definitive chocolate guy and I knew the recipes would be good, or at least chocolaty which is a good thing. This is the first recipe I made from the book and if the rest of them are this good, I’m going to be baking a lot from it!
These cookies take toasted almonds (don’t skip the toasting part) and combine them with a thin, sweet batter. After baked, they turn into a crisp, but slightly chewy toffee almond cookie with a swipe of chocolate across the bottom. The taste is wonderful and unique, and fairly addictive.
I wish my photos would have done these tasty cookies justice. It makes a small batch (8 cookies), which I like, but I’m sure you can double them without a problem. They’re so easy to put together and you end up with an amazing, unique little cookie. You’ll like these Chocolate Dipped Hokey Pokey Cookies.
- 1/2 C sliced almonds
- 1/4 C granulated sugar
- 2 tbsp all-purpose flour
- 1 egg white
- 1 tsp butter, melted
- 1/4 tsp salt
- 1/4 tsp almond extract
- 3 oz semisweet chocolate pieces (or chips)
- Preheat the oven to 325°.
- Toast the almonds on a baking sheet until golden brown, 6-7 minutes. Remove from the oven and onto a plate. Let cool.
- In a medium stainless steel bowl, combine the sugar, flour, egg white, butter, salt, and almond extract. Stir the mixture until smooth, then gently fold in the almonds until coated with the batter. Set aside the batter for 20 minutes, stirring occasionally, so that the sugar will dissolve. This ensures the proper texture for the cookies.
- Place a piece of parchment paper on the baking sheet and trace 2, 6" circles. Turn the parchment paper over and divide the batter in half. Pour half the batter into each circle and spread gently and evenly to fill the circle. It will be a thin layer.
- Bake the cookies for 20 to 21 minutes until golden brown all over and remove from the oven. Cool for 2-3 minutes, then while still rather warm cut each circle into four wedges with a pizza cutter or sharp knife. Slide the parchment paper and cookies over to a rack to cool.
- While cookies are cooling, microwave the chocolate in a small microwave-safe bowl in 20 second increments, stirring between each, until smooth. Remove and stir until completely smooth and glossy.
- Dip each of the cooled cookies in the chocolate, about 1/2" up the round edge of the cookie. Return to the parchment paper and let the chocolate harden at room temperature or refrigerate for quick hardening. Store any leftovers in a tightly sealed container.
Tips and Stuff:
Use the best quality sliced almonds you can get - it really makes a difference in the taste since the almonds are 'king.'
Don't skip letting the batter sit for 20 minutes so it will be the proper texture needed.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 129Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 85mgCarbohydrates: 16gFiber: 2gSugar: 12gProtein: 3g
Nutrition Values are Approximate