Make Ahead
Ischler - The Emperor of Cookies
Popular on Food52
17 Reviews
Francine S.
January 14, 2021
I am very interested in giving this recipe a try, but I am concerned about the glaze step, do you really mix water WITH the chocolate in the pot ? I thought this would make the chocolate "seize"! When I make my Easter candy and prepare chocolate to dip the formed candies in, if the water that is in my pot to help melt the chocolate in a glass bowl (like a makeshift double boiler) gets into the chocolate in the bowl, even just a few drops, I have to throw it away -or use it for something else- and start over! Does the addition of the butter help this out?
QueenSashy
January 14, 2021
Francine, you can absolutely temper the chocolate the proper way and go with it if you prefer. This glaze is slightly different, not shiny like traditional chocolate glaze, instead it us matte and slightly softer. The way to go about it is to use very low heat (or double boiler) and add water slowly, tablespoon by tablespoon (you may not use all) until it gets incorporates and the glaze has creamy consistency. Butter prevents the glaze from looking dull and also drying out. I find that both tempering the chocolate the standard way and this alternative have ups and downs and require practice, and also there are ways that both can go wrong, so you should really go with the method you are most comfortable with.
Francine S.
January 14, 2021
Thanks for your quick reply, would definitely experiment with the chocolate glaze first, maybe try it out on Oreos first (one of the very few commercial cookies I love), then if it is successful, I would dive right in and do the entire "from scratch" recipe. may use the raspberry jam filling, one of my family's favorites!
QueenSashy
January 14, 2021
one of my grandmothers used raspberry jam instead of chocolate cream and that's totally the way to go.
Naushin A.
December 19, 2017
Thank you for sharing this recipe! This is the only one that features chocolate cream between the cookies which is how my Mother in Law makes it but she guards her recipe like a dragon haha. I can't wait to make these for my husband this Christmas!
Mae_23
August 14, 2016
Ummm... QueenSashy, may i ask if it is really really hard? Because I'm worried that I mess up while baking. Its my first time ever and its for my project
QueenSashy
August 14, 2016
No, no, no -- it is not hard, but a little bit of kitchen confidence helps with this recipe, because there are quite a few steps to it. I used to watch my mom while she was making them, and that's how I acquired practice. Cookies are straightforward, but keep an eye on the cream. Good luck!
healthierkitchen
December 10, 2013
These are absolutely gorgeous and mouthwatering! I definitely do not have the baking skills for these but they are appealing. I don't know these from my husband's family, but I did finally get a Sacher type torte down - it's my husband's childhood birthday cake!
Rivka
December 9, 2013
Hey QueenSashy, can you share a bit about the texture and flavor of these cookies? Are they flaky, doughy, crispy? Picture is gorgeous but would love to know what I'm making before I start :)
QueenSashy
December 9, 2013
Hey Rivka, the basic cookie (before you make it into a sandwich) is crispy and a bit flaky. It is also a nice treat on its own. But when you glue the two cookies with the cream, glaze with chocolate and let them rest for a day (that is a must), they soften and become very rich and creamy, almost like a mini-torte.
Devangi R.
August 12, 2013
Alexandra, we (me and my husband), I took two bites for him from yesterday's potluck to try out) really loved these cookies. I am planning to make these for a birthday surprise that we are throwing this coming weekend for my in-laws. The only thing I am concerned is the measurements part. Do you think I can measure everything in cups perfectly, I do not own weighing scale. Thanks
QueenSashy
August 12, 2013
The cream and the icing you can safely convert, no need to be deadly precise. You want to be as precise as possible with the cookie dough. I just measured all the ingredients on my scale in grams and then transferred them to cups, so here is what I would do for the dough: 210g butter = 2 sticks of butter minus one tablespoon, 300g flour = 2cups + 1/4 cup + 1/8 cup (or 3 not so generous cups of flour), 100g confectioners sugar = 2/3 cup plus a half of 1/3 cup = 5/6 cups (or one not so generous cup of sugar), and 60g chocolate = 2 1/2 oz chocolate (you are good with anything between 2-3oz).
Devangi R.
August 20, 2013
Thanks a lot ! I made these and gave them as favors. They all loved it.Recipe is a keeper. It was so nice to meet you.
Hipimama
October 26, 2012
I can not find good quality dark chocolate in Belgrade at the reasonable price. Do you think non dutched cocoa can be used as a substitute, maybe with additional butter???
QueenSashy
October 26, 2012
I think that you can, but the quantities might have to change slightly. I made the cream with cocoa before, but have not tried the cookies.
See what other Food52ers are saying.