Dalmata Cookies
10.24.2023, recipes, notes
Hello from the Notes on Toast bakehouse. Recently I’ve been testing out the homemade versions of industrial cakes found at Oxxo. Oxxo is a chain convenience store found all over Mexico. It’s where you go to buy staples, chips, soda, candy…all sorts of snacks. Essentially like Family Mart in Japan or a bodega in New York…
Last week I shared Gansito cookies. Today you’re receiving the Dalmata cookie recipe. Like Gansitos, Dalmatas are small, individually wrapped Mexican snack cakes created by Marinela (Bimbo’s pastry subdivision) in 1957. The original Dalmata is made up of a light chocolate cake filled with smooth milk chocolate filling and coated with white chocolate and chocolate chips.
Here is my cookie version of Dalmatas: two of Dorie Greenspan’s World Peace cookies sandwiching a crunchy hazelnut chocolate filling and white chocolate coating. I decorated them with a few chocolate chips which technically are supposed to mimic a Dalmatian’s spots.
Last week I shared Gansito cookies. Today you’re receiving the Dalmata cookie recipe. Like Gansitos, Dalmatas are small, individually wrapped Mexican snack cakes created by Marinela (Bimbo’s pastry subdivision) in 1957. The original Dalmata is made up of a light chocolate cake filled with smooth milk chocolate filling and coated with white chocolate and chocolate chips.
Here is my cookie version of Dalmatas: two of Dorie Greenspan’s World Peace cookies sandwiching a crunchy hazelnut chocolate filling and white chocolate coating. I decorated them with a few chocolate chips which technically are supposed to mimic a Dalmatian’s spots.
Makes 12 sandwich cookies
World Peace Cookies by Dorie Greenspan
170g flour
28g cocoa powder
1/2 teaspoon baking soda
155g unsalted butter, cut into cubes, at room temperature
134g packed light brown sugar
50g sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
142g bittersweet chocolate, chopped into fine slivers
World Peace Cookies by Dorie Greenspan
170g flour
28g cocoa powder
1/2 teaspoon baking soda
155g unsalted butter, cut into cubes, at room temperature
134g packed light brown sugar
50g sugar
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
142g bittersweet chocolate, chopped into fine slivers
Sift the flour, cocoa and baking soda together. In a separate bowl, beat the butter and sugars together until soft and creamy. Add the salt and vanilla.
Add all the dry ingredients and mix until combined. Toss in the chocolate slivers and fully incorporate. The dough might be crumbly, but bare with it, this is normal.
Turn the dough out onto a work surface and gather it together, and working into a ball. Divide the dough in half and shape into two separate balls. Wrap these tightly in plastic and refrigerate them for at least a couple of hours.
Remove the dough from the fridge 20-30 min before baking and preheat your oven to 325°F 175°C.
Roll the dough out to about 1/4 inch thickness. Cut out the sandwich circles* and bake for 10-12 minutes. Do not let the cookies brown! They are ready right before they begin to brown. It takes practice to know when to take them out, but when it doubt remove from the oven and let them cook on the hot tray for a few minutes. Allow the cookies to cool completely before sandwiching them.
*Depending on the size of cookie cutter you use, you may have leftover dough. I used a 5.5cm diameter cutter. The dough freezes very well rolled in a ball and wrapped in film. You can then thaw, roll out and bake as usual.
Add all the dry ingredients and mix until combined. Toss in the chocolate slivers and fully incorporate. The dough might be crumbly, but bare with it, this is normal.
Turn the dough out onto a work surface and gather it together, and working into a ball. Divide the dough in half and shape into two separate balls. Wrap these tightly in plastic and refrigerate them for at least a couple of hours.
Remove the dough from the fridge 20-30 min before baking and preheat your oven to 325°F 175°C.
Roll the dough out to about 1/4 inch thickness. Cut out the sandwich circles* and bake for 10-12 minutes. Do not let the cookies brown! They are ready right before they begin to brown. It takes practice to know when to take them out, but when it doubt remove from the oven and let them cook on the hot tray for a few minutes. Allow the cookies to cool completely before sandwiching them.
*Depending on the size of cookie cutter you use, you may have leftover dough. I used a 5.5cm diameter cutter. The dough freezes very well rolled in a ball and wrapped in film. You can then thaw, roll out and bake as usual.
The white chocolate coating of the Dalmatas is just 250g of chopped white chocolate melted over a hot bath. Try to keep the chocolate slightly lukewarm to coat the cookies. This helps maintain a fluid consistency which is easier to handle when dipping the cookies into it.
To assemble, take half of your cookie rounds and dip the top side of each into the melted white chocolate. Decorate with dark chocolate chips before the chocolate sets. Try flaky salt if you wish. Lay them out on a rack for a few minutes.
For the hazelnut filling:
Beat 2 parts unsweetened hazelnut butter (I used Cravers) to one part powdered sugar, add cocoa powder and salt to taste. Cream well until easy to spread. You can create the filling in a small bowl and using a metal spoon. I’ve tried using both crunchy and smooth hazelnut butter and tweaking the amount of cocoa powder. You ca
Beat 2 parts unsweetened hazelnut butter (I used Cravers) to one part powdered sugar, add cocoa powder and salt to taste. Cream well until easy to spread. You can create the filling in a small bowl and using a metal spoon. I’ve tried using both crunchy and smooth hazelnut butter and tweaking the amount of cocoa powder. You ca
