OSTOMY BAG COOKIES
I can’t give you a particularly sane reason for this recipe, other than that I happened to be thinking about stuffed cookies and ostomy bags at the same time. As you do. Anyway, I used sugar cookies dough here because I love the crunchy-sugar-crisp-on-the-outside-soft-on-the-inside texture and vanilla flavor, but you can substitute any cookie dough you wish. Same goes for the filling, so long as it’s some shade of brown 😉
Makes 24 cookies
- 24 flat squares of chocolate
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups plus ⅓ cup granulated sugar, divided
- 14 tbsp (0.8 cups) unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp sea salt
- Preheat the oven to 350 F°. Line 2 large baking sheets with parchment paper.
- In a large bowl, beat butter and sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla extract.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Turn the mixer to low speed and gradually beat in the flour mixture until just combined.
- Using a rubber spatula, fold the mixture several times to ensure all of the flour mixture is incorporated.
- Place 1/3 cup granulated sugar in a small bowl.
- Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and roll each half into a sausage shape, and then flatten. Sprinkle 5 or 6 grains of sea salt on one half.
- Place one square of chocolate on the bottom half of cookie dough, on top of the salt.
- Cover with the other piece of cookie dough. Seal the edges with your fingers and shape into a lozenge shape.
- Roll each lozenge in the sugar to coat it, place a mini chocolate chip “filter” at the top, and place on a prepared baking sheet.
- Bake until the edges begin to brown, 13-15 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
- Using a spatula, remove the cookies from the baking sheet and let cool on a rack.