Ingredients
1/2 c. (1 stick) unsalted butter, melted
1/4 c. (40 g.) muscovado sugar
1/4 c. (30 g.) powdered sugar
1 tbsp. (20 g.) sour cream
1/2 tsp. finely grated orange zest (optional)
Pinch of grated fresh nutmeg
1 c. (120 g.) whole wheat flour
3/4 c. (90 g.) oat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1 c. milk or dark chocolate chips
Preparation
Step 1Preheat oven to 325°. Line 2 baking sheets with parchment. In a large bowl, whisk butter, muscovado sugar, powdered sugar, sour cream, orange zest, if using, and nutmeg until smooth. Fold in whole wheat flour, oat flour, baking powder, baking soda, and salt until a smooth, cohesive dough forms.Step 2Place dough between 2 sheets of parchment and roll to 1/8" thick. Using a 2 3/4" round cookie cutter, cut out rounds (you should get about 16) and arrange on prepared sheets, spacing 1" apart. Using a fork, dock rounds all over.Step 3Bake cookies until edges are golden, 13 to 15 minutes.Step 4As soon as cookies are taken out of the oven, place 15 chips on top of each cookie. Wait until chocolate is melty, about 3 minutes, then evenly spread across cookie with an offset spatula. Let chocolate partially set, about 3 minutes more. Using the tip of offset spatula, draw ridges across chocolate in a back-and-forth motion.Step 5Let chocolate set until hardened before serving.
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!
