Do any of you remember THIS badboy?
Yes? No? Welllllll, let me tell you, it’s Ah.Maze.Ing. (Ouf. I have to say, misspelling words, even when done for emphatic and phonetic purposes, deeply hurts my soul. Yes, true. Issues? Maybe.).
When I made this salty-caramely-chocolatey delight, I found myself with leftover tart-shell-dough…
So rather than merely tossin’ ‘er in ze bin, I rolled the leftovers up into a log, chilled it, sliced it, pricked and baked ‘em up into these Add.Or.Ah.Ble. (*shudders*) little chocolate buttons.
They were shortbread-esque and were gone in a matter of minutes.
Because that’s how we roll in this here household.
Gone. In. Mere. Minutes.
Chocolate crust dough from Salted Chocolate Caramel Tart
1. Whip up a batch of the chocolate dough (either from scratch, or use any leftovers that you might happen to have after making the decadent tarts).
2. Using a piece of either waxed paper or parchment, roll the dough up into (a) log(s). Refrigerate until firm (~2 hours).
3. Preheat your oven to 350 degrees. Line (a) cookie sheet(s) with parchment paper.
4. Remove your dough from the fridge and slice into rounds using a sharp knife. If they lose their shape during the slicing process, re-circle-ify (verb) them as you place them onto your prepared cookie sheet.
5. Prick them using a fork or a toothpick to create a design that aesthetically pleases you.
6. Bake in the preheated oven for 10-15 minutes (the time’ll depend on the size of your cookies, so check after 10 min).
7. Remove and allow to cool before removing from the cookie sheet.