Chocolate Sack Cookies are really easy to make with rich chocolate folded on the inside. That’s only one of the reasons this recipe is so special.
There is a baked dessert treat called a Chocolate Sack that you fold up, bake and then slice. Well, I thought why not try to make a whole bunch of little sacks and call them cookies? So … I tried it and am very happy. Now there’s no slicing and you can pop the whole chocolate filled morsel right in your mouth.
The elegance is still there so it is perfect to make for any special day. Right off the bat, the holidays, Valentine’s Day, Easter and Mother’s Day come to mind.
At my husband’s first bite he said ‘that was tasty’ which is funny coming from him. First of all the lingo. Then because it was a volunteered food opinion. I guess he realizes I’m looking for feedback. I mean, I’ve shoved so many things in his mouth while asking ‘What do you think?’ all at the same time.
There’s another cookie recipe that is very special on my blog and it’s called Shortbread Chocolate Sandwich Cookies. The reason I want to tell you about these is because they are also never fail to impress. They’re very different from these little purses but – just in case you want to add to your fancy cookie repertoire – check them out.
These Chocolate Sack Cookies are really easy to make but they do take more time than plopping a dollop of dough on a cookie sheet. The process makes you feel like a professional baker. There’s no whipping or folding in ingredients – there’s just making cute little sacks filled with an irresistible mix. That’s what makes them special – and makes you feel special for that matter.
Chocolate Sack Cookies
- One sheet of puff pastry makes 48 cookies.
- If you want to make 96 cookies double all of the ingredients but still only buy one box of the pastry sheets.
- Mix the melted butter, Grand Marnier and walnuts together and set aside. This will be your walnut mixture.
- Take one pastry sheet out of the freezer package to defrost for about 20 minutes.
- Put the other sheet back in the freezer to use another time.
- Divide the sheet into thirds which is very easy to do because you just separate them at their natural creases.
- On a lightly floured surface roll out one of the thirds pastry sheet to a rectangle shape that measures 4" x 16".
- Cut down the center of that sheet, lengthwise.
That will give you 16 little squares.
- So, you can see that you will get 48 little squares with all three sheets. I work one sheet at a time though. This way the dough keeps pliable.
- Now on the little squares. Put 5 chocolate chips and a little pinch of the walnut mixture in the center of each square
- Lay an ungreased cookie sheet next to your squares as you work on this next step.
- You are going to make little sacks (purses).
- At each square - pick up the opposite corner of the square and pull up to meet at the center.
- Do this with the other opposite corners so that you have all four corners at the top.
- Pinch together and twist a bit for a seal.
- At this same time push pinch and push down the top edges so the make a little contained pouch.
- Set on the ungreased baking sheet as you finish each sack/purse.
- Bake at 425 degrees Fahrenheit for 10 to 12 minutes.
- Let cool on a rack.
- Sprinkle with powdered sugar and you have very special and festive little cookies.
IF FREEZING: Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and just set out. They defrost in no time.