I am a small human being. Anything that you consider tiny or mini is most likely normal sized to me, or even too big. Let me help you to have a better idea with some brutal facts.
I am 5’1″ tall and am still growing. Good for me right? Not exactly if the growth is towards to the sides! Thanks to the great land of America!
Kids sections and alteration stores are my must-go places when it comes to shopping for clothes. (That’s why I hate it!)
I draw way too much attention whenever I ride my bike on the street. Sometimes I doubt that it’s because my bike looks super pimped out or it’s because it’s a kid’s bike. Probably both.
My hands are too small to play piano properly and my body length is not suitable for a normal guitar. So ukulele it is!
Based on all the facts, anything made by these tiny hands tend to turn out to be a mini version. Here is a typical example – Chocolate Cookie Sandwiches.
They are 1 inch by 1 inch square cookies with a thick layer of melted dark chocolate in between. They are small but they are solid. They are nothing like what you would expect them to be.
Instead of being chewy like most of the chocolate related desserts, the cookies are solid and crunchy, which makes the chocolate filling extra soft and hearty.
I love the contrast between the solidity of the cookies and the softness of the chocolate fillings. When you bite into one of them, the cookie breaks out easily in your mouth and it’s immediately followed by the silky chocolate flavor.
They are very chocolaty but not too sweet.
They have got this tiny little bit smoky taste that makes them very special.
They go perfectly well with milk. Yes, perfectly!
They are small in size but strong in flavor.
What can I say? Never judge or underestimate anything or anyone by size. Being small can be very powerful and delicious! It may change your life and you will be surprised! 😛
Chocolate Cookie Sandwiches
- Yield: 16 Sandwiches 1x
- Category: Desserts
- 1 cup cake flour, firmly packed
- 2 tablespoons cocoa powder
- 4 oz unsalted butter, divided
- 1/3 cup confectioner’s sugar
- 1 egg yolk
- 1 3.5 oz Ghirardelli Chocolate Intense Dark Bar (or 1 cup bittersweet chocolate chips)
- On a cutting board, mix cake flour and cocoa powder. Cut 3 oz butter into cubes and place them on top of the flour mixture. Use both of your hands to break the butter cubes into the flour mixture until they’re evenly distributed.
- Add confectioner’s sugar (powdered sugar). Continue using your hands to mix the sugar evenly into the flour mixture.
- Add egg yolk. Fold the egg yolk into the flour mixture. Knead a few times until it’s evenly spread out. Add more cake flour if the dough is too wet (depends on how big your egg yolk is).
- Shape the dough into a rectangle (rough size: 10″ x 1″ x 1″). It reminds you of play doh, doesn’t it?
- Freeze the rectangle dough for 30 minutes until it’s solidified. Cut into 32 pieces (about 1/3 inch thick).
- Preheat your oven to 350°F.
- Lay the cookies on a cookie sheet covered with Aluminum foil. Keep 1/2 inch distance between each one. Bake for 13 minutes.
- In the meanwhile, prepare the chocolate filling. Roughly break the chocolate bar into pieces and put them in a bowl. Add 1 oz butter and microwave for 30 seconds or until the chocolate is completely melted. Stir until smooth. Allow cool.
- Pour the chocolate filling into a quart-sized Ziploc bag; press all air out, seal and snip corner off end.
- When the cookies are done, let them sit for 5 minutes to cool down. Squeeze a thick layer of the chocolate filling onto one cookie and gently place another cookie on top to lock the filling. Do the same with the rest of the cookies. Let them set and enjoy with milk.