During my last pregnancy, my all time favorite thing was the McVities Dark Chocolate Digestives. As quarantine wore on, they became harder and harder to find in the grocery store. I remember finding them at one little grocery store near our old rental apartment and I bought 5 sleeves of them at once. Then I would only allow myself to eat 2 a day to make them last as long as possible. About a month ago I realized that the grocery stores have them back now and I instinctively bought a whole bunch of them. They are still delicious even though I am no longer pregnant. If you haven’t had a dark chocolate digestive before they taste like the best part of a S’more – a thick crunchy graham cracker like layer and a very thin coating of dark chocolate on one side. The boys call them chocolate side cookies. All of this lead me to realize that I wish I knew how to make digestives, so that if they ever become scarce again, then I can make my own. I will say ahead of time, that I prefer the store bought version, but if they go missing again, this will for sure be a delicious replacement.
The ingredients for this recipe are 8 tablespoons of chilled cubed butter, 1/2 cup of wheat germ (I found this next to the oatmeal at the grocery store), 6 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon course sea salt, 1 1/3 cups whole wheat flour, 1/4 cup of milk (I used heavy cream because it is what I had in the refrigerator), 2 ounces dark chocolate and 1 teaspoon coconut oil.
To get ready to bake, I preheated the oven to 350 F degrees and lined a large baking sheet with parchment paper. In my food processor I placed the wheat germ, sugar, baking powder, course sea salt and whole wheat flour. I pulsed the mixture a few times to combine everything. Then, I placed the very cold butter in the food processor and let it run until it looks like the butter disappears. Next, I added the milk to the mixture and pulsed it until the dough looks damp and crumbly.
I dumped the dough onto my dough mat and used the mat to fold and press the dough together until it formed a cohesive dough. I generously floured the dough with more whole wheat flour and rolled it out quite thin. Then, using a 2 inch round cutter I cut out as many cookies as I could from the dough. I used an offset spatula to move the cut rounds from the mat to the parchment lined cookie sheet. Once they were on the cookie sheet, I docked them three times with a fork. I used the mat the fold any extra scraps together and floured them and rolled them out and cut out as many cookies as possible. Once all the cookies were cut, on the cookie sheet and docked, I baked them for 15 minutes and let them cool on the baking sheet. This helps them to crisp up as they cool.
While the cookies cooled, I put the chocolate chips and the coconut oil in a small bowl over a small pan with some water in it. I put the double boiler over low heat so that the water could simmer and gently heat the chocolate and melt it. Once most of the chocolate was melted, I pulled the bowl off of the pan and mixed it until all of the chocolate was fully melted. Then, I let the chocolate sit for about 3 minutes to slightly thicken up. This helps make it easier to spread on the chocolate on the cooled cookies. I used an offset spatula to spread a thin layer of chocolate on the back of the cookies and set them chocolate side up on the cookie sheet to allow the chocolate to harden. You can also chill the cookies to harden them faster in your refrigerator if you want.
One of the things about these cookies that I find so unique is the texture. They are very short and crunchy. I don’t make many cookies like them and they are such a nice change of pace from some of the other treats that I have been creating. Also, the combination of the wheat germ and whole wheat flour give these cookies a nice nutty and rich flavor. The salt in these cookies adds another savory note that is very nice against the sharp and sweet dark chocolate coating. These are extra delicious with a nice cup of coffee. I am sure that they would make a wonderful addition to any tea time if I ever go full fledge Great British Bake Off…oh man….now I’m having the most wonderful ideas about a theme party that I need to throw! I hope you give these cookies a try, I promise they will be an awesome change of pace to your baking routine.
Recipe: Dark Chocolate Digestives
- 8 tablespoons chilled cubed butter
- 1/2 cup of wheat germ
- 6 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon course sea salt
- 1 1/3 cup whole wheat flour
- 1/4 cup milk or cream
- 2 ounces dark chocolate
- 1 teaspoon coconut oil
- Preheat the oven to 350 F degrees and line a large baking sheet with parchment paper.
- In the food processor, pulse the wheat germ, granulated sugar, baking powder, sea salt and wheat germ. Add the butter and run the processor until it disappears. Add the milk and pulse until the dough is damp and crumbly.
- Dump the dough out onto a dough map or parchment paper and use the mat to fold and press the dough on itself. Change sides and continue folding and pressing until a cohesive dough forms. Flour the dough generously and roll out to a thin layer.
- Use a 2 inch cookie cutter and cut out as many cookie as possible. Use an offset spatula to transfer the cutouts to the cookie sheet. Refold the scraps, flour and cut out as many cookies as possible. Once all the cookies are on the cookie sheet, dock each cookie 3 times with a fork.
- Bake the cookies for 15-18 minutes and cool the cookies completely on the cookie sheet to allow the cookies to crips.
- Using a double boiler, melt the chocolate and coconut oil together. Allow the chocolate to cool for 3 minutes and then use an offset spatula to spread a thin layer of chocolate on the back side of each cookie. Place the cookies, chocolate side up on the baking sheet and allow the chocolate to harder or place them in the refrigerator to harden faster.
Recipe adapted from bon appetit