Double-Chocolate Sandwich Cookies
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt2 tbsps
Unsalted Butter (softened)3 cup
Sugar1 large
Egg Yolk2 tsps
Pure Vanilla Extract1 cup
Heavy Cream1.5 tbsps
Light Corn SyrupDirections:
1
Make dough: Whisk together flour, cocoa powder, baking powder, and salt
2
Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla
3
At low speed, mix in flour mixture in 3 batches just until a dough forms
4
Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours
5
Whisk together flour, cocoa powder, baking powder, and salt
6
Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla
7
At low speed, mix in flour mixture in 3 batches just until a dough forms
8
Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours
9
Make ganache while dough chills: Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate
10
Stir in butter and vanilla until smooth
11
Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes
12
Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate
13
Stir in butter and vanilla until smooth
14
Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes
15
Cut and bake cookies: Preheat oven to 350°F with rack in middle
16
Butter 2 large baking sheets
17
Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick)
18
Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes
19
Repeat with remaining dough
20
Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart
21
(If dough becomes too soft, return to freezer until firm
22
) Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes
23
Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool)
24
Make more cookies with remaining dough and scraps (reroll only once)
25
Preheat oven to 350°F with rack in middle
26
Butter 2 large baking sheets
27
Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick)
28
Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes
29
Repeat with remaining dough
30
Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart
31
(If dough becomes too soft, return to freezer until firm
32
) Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes
33
Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool)
34
Make more cookies with remaining dough and scraps (reroll only once)
35
Assemble sandwich cookies: Beat ganache with an electric mixer at high speed just until light and fluffy
36
Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors)
37
Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches
38
Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour
39
Beat ganache with an electric mixer at high speed just until light and fluffy
40
Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors)
41
Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches
42
Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour