Chocolate fingers

João loves chocolate fingers so I decided to make them at home. I found a recipe on this website and since I’ve made several recipes from there I thought I should give it a try.

Just a few ingredients, a soft dough that comes together quickly and that makes a lot of cookies – I halved the recipe and got 50 fingers, 9cm each.

My husband loved the cookies - he doesn’t want the store-bought version anymore… ;)

Chocolate fingers

260g all-purpose flour
120g butter, at room temperature - not too soft
2 tablespoons baking powder
100g caster sugar
1 small egg, lightly beaten
500g semisweet or bittersweet chocolate – I used bittersweet and it worked wonderfully with the sweet flavor of the cookies

Pre-heat the oven to 170ºC/335ºF and line two baking sheets.
Place the sifted flour, baking powder and the butter in a bowl and rub them together with your fingertips until you have the texture of wet sand. Add the sugar, egg and mix until the dough comes together.
Grab small amounts of dough and roll into small "sausages" – line your working surface with baking paper to shape the cookies – it will be easier.
Carefully place the fingers in prepared baking sheets and bake for 15 minutes or until light golden.
Let the cookies cool in the pans then remove them carefully so they don’t break:

Now, you have to temper the chocolate – it has to be done properly, otherwise your coating won’t dry correctly and won’t be glossy and resistant to temperature changes.
Click here to learn how to temper chocolate correctly.

Using a fork, dip each cookie into chocolate and turn it to ensure even coating. “Fish them” out of chocolate and remove excess by tapping the fork at the edge of the bowl.
Place the covered cookies on a lined baking sheet and then refrigerate for 10-15 minutes – until the chocolate has set.
Store the chocolate finger in an air-tight container – I kept mine in a cookie tin and they were crunchy and delicious for 5 days.

Makes 75 chocolate fingers – I halved the recipe and still got 50.