My intention was to bring a little baggie of these snappy, chocolate-stuffed sandwich cookies on the plane to Philadelphia last week. Unfortunately, I ran out of time (having clean clothes trumped having cookies this time around) and had to wait until after my trip to bake them off. That being said, they are an effective travel tool, perfect for establishing goodwill with the stranger(s) sitting next to you. The poppy-flecked, brown sugar dough has a mellow sweetness, and it is my feeling that the butter browns just enough in the oven to bring the flavors together full circle. The chocolate functions as binding bridge between two wafer-thin coins.

There are a couple tricks to making these cookies extra good. The first is simple - roll the dough out very, very thin. Not parchment thin, but certainly Saltine cracker thin. The resulting cookies will be crisp, elegant, and lovely to look at. You want just a bit of chocolate sandwiched between just a bit of cookie. Too much cookie and the ratio gets thrown off.

The second important thing to be (particularly) mindful of is the baking time. You want the cookies to bake until they are beautifully golden, particularly on the bottom edges where the cookies meet the baking sheet. Don't turn your back, cookies this thin will go from blond to burned in a heartbeat.