Step 8: Finish the cookie edges
Though this ice-a-big-cookie-and-cut-to-size method has the advantage of making it easy to mass-produce cookie tiles, it has the disadvantage of creating crumbly unfinished cookie edges. To fix this and to make the tiles a little bit fancier, the edges are finished with a coating melted chocolate.
At the end of the project I found the chocolate edges to be a mixed blessing, but all things considered I think I'd do it again. On the one hand they add chocolate to the otherwise plain cookie (yum!) and create a nice visual grid for the look of the table. On the other hand, as the chocolate warms the cookies can be really messy to handle. No kidding. *Really* messy. However if you're keeping the cookies in the fridge and taking them out to eat, the chocolate is pure win.
My first plan for coating the edges was to make a pot of melted chocolate and dip them. However I found that even when melted and kept over warm water the chocolate was too gloppy to make the results of dipping look neat. The better solution I came up with was to use a knife to spread molten chocolate across the edges in the manner of peanut butter.
To give the chocolate edging time to harden first do one edge of all the cookies, then the opposite edge, etc. Elevate each newly coated edge while it dries to prevent sticking and smudging. If you finish one set of edges and no cookies are ready for their next edge, you can pop the cookies into the freezer for 5 minutes to harden up the chocolate quickly.
Be prepared to make an awesomely huge chocolate mess. At the end of this step my apron and all my dish towels were practically rigid with chocolate, and there was a coating of sugar across the table, all the chairs, and one of the cats.
At the end of the project I found the chocolate edges to be a mixed blessing, but all things considered I think I'd do it again. On the one hand they add chocolate to the otherwise plain cookie (yum!) and create a nice visual grid for the look of the table. On the other hand, as the chocolate warms the cookies can be really messy to handle. No kidding. *Really* messy. However if you're keeping the cookies in the fridge and taking them out to eat, the chocolate is pure win.
My first plan for coating the edges was to make a pot of melted chocolate and dip them. However I found that even when melted and kept over warm water the chocolate was too gloppy to make the results of dipping look neat. The better solution I came up with was to use a knife to spread molten chocolate across the edges in the manner of peanut butter.
To give the chocolate edging time to harden first do one edge of all the cookies, then the opposite edge, etc. Elevate each newly coated edge while it dries to prevent sticking and smudging. If you finish one set of edges and no cookies are ready for their next edge, you can pop the cookies into the freezer for 5 minutes to harden up the chocolate quickly.
Be prepared to make an awesomely huge chocolate mess. At the end of this step my apron and all my dish towels were practically rigid with chocolate, and there was a coating of sugar across the table, all the chairs, and one of the cats.
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