Use chocolate fèves for wonderfully melty puddles of chocolate in each cookie. Caroline Schiff, executive pastry chef at Gage & Tollner, brings us these earthy, chocolatey slice-and-bake cookies.
Place the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag. Melt the ...