Double-Chocolate Sandwich Cookies

Name: Double-Chocolate Sandwich Cookies
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 42
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 340 grams fine-quality white chocolate, melted; 2 Tbsps light corn syrup; 118 milliliters unsweetened Dutch-process cocoa powder; 1 large egg yolk; 473 milliliters all-purpose flour; 118 milliliters heavy cream; 1 teaspoons salt; 177 milliliters sugar; 227 grams sticks unsalted butter, softened; 2 Tbsps unsalted butter, softened; 1 teaspoon pure vanilla extract; 2 teaspoons pure vanilla extract

Double-Chocolate Sandwich Cookies might be just the dessert you are searching for. This recipe serves 42. One serving contains 96 calories, 1g of protein, and 6g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 4 hours. Head to the store and pick up vanillan extract, heavy cream, dutch-process cocoa powder, and a few other things to make it today.

Instructions

Whisk together flour, cocoa powder, baking powder, and salt.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. 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.

Ingredients you will need

Vanilla

Butter

Dough

All Purpose Flour

Sugar

Wrap

Egg Yolk

Equipment you will use

Hand Mixer

Plastic Wrap

Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.

Ingredients you will need

Corn Syrup

Chocolate

Vanilla

Butter

Cream

Equipment you will use

Baking Paper

Sauce Pan

Preheat oven to 350F with rack in middle. Butter 2 large baking sheets.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Oven

Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

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. (If dough becomes too soft, return to freezer until firm.)

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).

Ingredients you will need

Sugar

Equipment you will use

Oven

Make more cookies with remaining dough and scraps (reroll only once).

Ingredients you will need

Dough

Beat ganache with an electric mixer at high speed just until light and fluffy.

Equipment you will use

Hand Mixer

Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.

Ingredients you will need

Equipment you will use

Ziploc Bags

Kitchen Scissors

Cook's notes: Dough can be chilled up to 2 days. Ganache can be made 1 day ahead and chilled, its surface covered with parchment. Bring to room temperature, then beat with mixer before using. Sandwiched cookies keep, chilled, 4 days.

Ingredients you will need

Dough

Equipment you will use

Blender