Chocolate-Covered Digestives

If allowed to eat only chocolate-covered digestives for the rest of my life, I would happily make them myself at home. The dough needs no rest before the bake and is fast and easy to whip together. All you need is a 2 3/4" round cookie cutter, which can be easily substituted with a mason jar lid if you don’t have one on hand.

For the ultimate wholesome mix, there is whole wheat flour as well as oat flour. I like to make my own oat flour at home with any rolled oats blended in a high-powered blender or food processor until a fine flour forms. When combined with powdered sugar, the cookie attains a flakier, airier texture. The muscovado sugar provides both a slightly crunchy texture and molasses-like flavor, but dark brown sugar will do well here as a substitute.

The easiest and cleanest way to melt chocolate onto your digestive cookies is to let a few chocolate chips (or pieces of chopped chocolate) melt on top of the cookies while they’re fresh out of the oven. The residual heat will liquefy the chocolate in a matter of minutes, after which you can use an offset spatula to smooth it over into an even layer. How many chocolate chips is dependent on how thick a layer of chocolate you want: I like about 15, but you do you!

To create the characteristic ridges on the chocolate, let the chocolate solidify for a couple of minutes after you smooth it over, then use the tip of the offset spatula to etch your desired patterns in. Because the chocolate is not properly tempered and contains no stabilizers, I recommend storing these cookies separated by layers of parchment in an airtight container in either the fridge or freezer. The colder temperatures will prevent the chocolate from melting, especially during the hotter months of the year. If you'd like to try tempering chocolate, our recipe for rainbow cookies offers a step-by-step tutorial and tips!

Once you’ve made a batch, drop us a comment and let us know how you liked ‘em!