Chocolate and peanut butter is a classic combination, but coating a buttery cookie in it takes it to the next level. Here’s our take on a Girl Scout Tagalong.
Special equipment: We’re assuming that you have basic tools like a rubber spatula, bowls, and measuring cups. The other items you’ll need are a kitchen scale and a chocolate thermometer such as CDN’s.
What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 41 percent milk chocolate Discos; they can be found at many specialty grocery stores or online.
Game plan: The cookies can be baked up to 24 hours in advance and stored in an airtight container until ready to coat.
In our experience, it’s best to avoid tempering chocolate on a hot day or to work in an air-conditioned space. Chocolate behaves best at a room temperature between the mid-60s and low 70s. Also, chocolate stays in temper for only a short time, so have everything ready to go and work quickly.
For an illustrated guide to making these cookies, see our Left-Behinds project.
For the peanut butter filling:
For the coating:
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