Sweet: Desserts from London's Ottolenghi [A Baking Book]

Chocolate 'O' cookies

Makes 22 (if using a 2½-inch/6.5-cm cutter)

Helen set herself the challenge of making a cookie to rival the popularity of our chocolate chip cookie. These were the result and they’ve become something of a signature cookie in the shops. We find their combination of salty, sweet and spicy both delicious and intriguing.

The 'O' in the name nods three ways: first to Thomas Keller, whose own version of an Oreo inspired the base for our cookie; second to their small coin shape; and third, of course, to the big round 'O' in the name on the door.

Recipe

1. To make the cookies, place the butter, sugar and salt in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed for about 3 minutes, until light and fluffy. Sift the flour, cocoa powder and baking soda into a bowl, turn the speed of the mixer to low, then add the dry ingredients in two batches until a dough forms. Tip onto a clean work surface and knead gently until smooth and uniform. Cover the dough loosely in plastic wrap, press to form a disk, and keep in the fridge for 1 hour to firm up.

2. Preheat the oven to 325°F/160°C. Line two baking sheets with parchment paper and set aside.

3. Remove the dough from the fridge about 5 minutes before rolling, so that it has some malleability. On a lightly floured work surface, roll out the dough so that it is about 1/8 inch/3 mm thick; you can divide it in half before rolling, if that’s easier. Using a 2 1/2-inch/6.5-cm round cutter, cut out 44 circles and place them on the parchment-lined baking sheets. Bake for 13–15 minutes, rotating the sheets halfway through, until firm, then remove from the oven and set aside on the sheets until completely cool.

4. To make the ganache, place the cinnamon, orange peel and pepper flakes in a small bowl and cover with the boiling water. Set aside to infuse for 30 minutes.

5. After the water has been infusing for about 20 minutes, place the chocolate, vanilla seeds and salt in a medium bowl and set aside.

6. Place the sugar and corn syrup in a small pan and warm over medium heat, stirring from time to time, until the sugar has melted. Increase the heat to medium-high and boil until the sugar caramelizes and turns a light amber color, about 5 minutes. Remove from the heat and add the infused water and aromatics. Don’t worry if the sugar seizes in the pan; just return it to the heat and stir until the sugar has dissolved. Return the caramel to a boil, then strain the liquid over the chocolate and vanilla; the aromatics can be discarded. Leave for 2–3 minutes until the chocolate has melted, then mix together.

7. Add the butter, one piece at a time, stirring continuously until all the butter is incorporated and the chocolate is smooth. Place in the fridge for 30 minutes until the ganache is firm.

8. Spoon a heaped teaspoon of the ganache onto the underside of a cookie, then, using a knife or the back of a spoon, spread it evenly all over the cookie. Place another cookie, underside down, on top of the ganache and sandwich together. Set aside while you repeat with the remaining cookies and ganache.

The dough can be made in advance and kept in the fridge for up to 2 days, or frozen for future use.

Once baked and filled, these will keep for 5 days in an airtight container.