Chocolate-Filled Sandwich Cookies

By gmbeckett

Ingredients

• Filling:
• 3/4 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups all purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp each baking soda and salt
• 90 g milk chocolate, chopped
• 90 g semisweet chocolate or bittersweet chocolate, chopped
• 1 tbsp unsalted butter, softened
• 1/3 cup whipping cream
• 1/2 tsp mint extract (optional)

Details

Servings 35

Preparation

Step 1

In large bowl, beat butter with granulated and brown sigars until fluffy; beat in egg and vanilla.

Whisk together flour, cocoa powder, baking powder, baking soda and salt, stir into butter mixture. Gather into ball; divide in half and flatten into discs. Wrap each and refrigerate for 1 hour.

Between waxed paper, roll out each disc to scant 1/4 inch thickness; transfer with paper to baking sheet. Using floured 1 1/4 to 1 1/2 inch cookie cutter, cut out shapes but do not remove scraps; freeze until firm, about 15 minutes.

Removing scraps, arrange cookies, about 1 inch apart, on parchment paper-lined baking sheet. Reroll scraps and repeat.

Bake in 325 F oven until tops are firm, 10 to 12 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.

Filling:

In heatproof bowl over saucepan of hot (not boiling) water, melt together milk and semisweet chocolates and butter. Remove from heat, Stir in cream. Stir in mint extract (if using). Let cool until spreadable, 20 to 25 minutes.

Spread about 1 tsp over bottoms of half of the cookies. Sandwich, bottom side down, with remaining cookies. Let stand until set, about 30 minutes.