Rose Levy Beranbaum

Double Chocolate Oriolos

Preparation info
  • Makes

    Thirty-four

    2¼ inch cookies
    • Difficulty

      Medium

    • Ready in

      20 min

Appears in
top 1000The Baking Bible
The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Named to honor Richard Oriolo, who was the art director of many of my cookbooks, these cookies are intensely chocolaty and buttery but light in texture. The cookies are terrific as they are, but the recipe is also a fine addition to Bourbon Pecan Butter Balls.

Ingredients

Cookie Dough

Makes 15.1 ounces/429 grams

VOLUME WEIGHT

Method

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F/160°C.

Toast and Break the Walnuts

Spread the walnuts evenly on