Chocolate Drop Cookies with Caramelized White Chocolate Filling

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The cookies were yummy, but the batter was really runny so they came out really thin. The filling didn't work at all for me. When I tried to caramelize the white chocolate in the oven, it like seized up or something. I tried to salvage it by heating it with butter over a double boiler but that didn't work either. I ended up using nutella as the filling instead. I didn't throw them out, but I will not make them again.

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Wonderful, rich, chocolaty, great textured cookies - soft in the center, yum! My white chocolate didn't melt or caramelize in the oven though, it just turned into toffee-colored crumbs!! I let it cool & then stirred it into the marscapone cream/cheese, which worked just fine. This recipe is a keeper!

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Awesome....very easy and really tasty!

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Very good cookies but also very rich too. I absolutely love sweets but these babies pack a good sugar punch.But don't get me wrong - they're excellent. We followed the recipe to the letter and had no issues with anything. But when you add the Mascarpone it will liquify but not to worry. Do as the instructions say and put it in the fridge and it will set up nice. If the recipe is followed you won't have any issues or be disappointed. Thanks Alex!!!

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These cookies were good, but wow. After you eat a whole one, you feel like you got hit by a bus. I cut them into quarters and served them cold. The filling was hard to whisk together, it kept separating and I had to add more mascarpone to get it smooth, and it only stayed smooth a minute and then you have to whisk it again because it keeps on separating. They were great cookies, but like I said, in the end you feel like you need to go lie down for about an hour because they are some powerful stuff.

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I rated it before making sorry but I have a question. I am not a huge baker. I want to know about making these in advance. I am sure the cookies could be made but what about filling them. Thanks

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WHY WHY WHY. Peple come here to rate the chef recipes not there own, please don't change everything in recipe and then come here and rate it 2 o 3 stars that is ridiculous, I'm want to hear about the original recipes not about your recipes.

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I caught the very end of the episode where Alex made these and thought, "I gotta try those!!" Super easy, and actually yields what is says! Just a couple little notes though. I used unsweetened cocoa powder instead of solid unsweetened chocolate, to substitute (3 T powder + 1 T oil = 1 oz. chocolate. The chocolate took alot longer to caramelize then 20 minutes, I actually cooked it for 30 mins, then turned the heat up to 400* and let it go about another 5 until it was browned. Maybe that's why my filling was grainy when mixed. To fix, I just microwaved the mixture with about 1 T milk about 45 seconds. Then used my electric mixer on high to whisk it about 4-5 minutes. It came out perfectly smooth. Chilled about 5 just to set it, stuffed, and OM MY GOODNESS!!! DELICIOUS!!! I will be making these again in the future.

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I was wary of the recipe - a lot of chocolate, hardly any butter or flour. The cookies did not spread like other recipes do, they looked like little circles, with just the right amount of puffiness, and a brownielike quality that is perfect.

When you bite into the cookie, it's rich and chocolatey so full of flavor. These were amazing. Wow!

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AMAZING cookie! BTW, the way to avoid separation of the filling is to temper the cheese with slightly (SLIGHTLY cooled melted chocolate. It's the diff in temps that's the problem. Cheese should be at room temp to start, then add a tablespoon of the slightly cooled melted white chocolate. blend. Another tablespoon of chocolate, then another. then the rest of the chocolate. Once it's all blended, THEN add the rum.