Double Chocolate Sandwich Cookies

We all need some comfort in this crazy time. I find myself baking and running, baking and running and of course sharing all the goodies with our friends, neighbours and colleagues. I think that sharing love with our beloved is so important those days, try it.

Cookies is the best thing to share, everybody loves cookies and if they come with tons of chocolate it’s even better. Please write me in a comment which cookie do you love the most?

This time I decided to take a recipe of my amazing friend Pierre HERME and add something of my own. Instead of “simple” crazy chocolate cookies, I decided to make double chocolate sandwich cookies! Not only a perfect cookie but also dark chocolate ganache inside. And the result – very dangerous!

You can also put some vanilla or hazelnut ice cream betwenn 2 cookies, instead of the chocolate ganache, a perfect dessert for hot days.

 

Double Chocolate Sandwich Cookies
about 15 double cookies

Ingredients
175 grams flour
30 grams cocoa powder
1/2 tsp baking powder
160 grams unsalted butter (very soft)
120 grams brown sugar
50 grams superfine sugar
1 tsp vanilla extract
1/2 tsp Fleur de Sel
150 grams dark chocolate 70%, chopped

Chocolate ganache:
150 grams heavy cream
150 grams dark chocolate 70%, chopped

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Preparation
1. Sift the flour, cocoa and baking powder together.
2. In a large bowl beat the butter and sugar. Keep beating while adding vanilla and salt.
3. Add the dry ingredients (flour, cocoa and bakind powder) and beat slowly.
4. Add the chopped chocolate and mix until the ingredients come together into a ball of dough.
5. Turn the dough out onto a work surface, knead to bring it together and divide the dough in half.
6. Create 2 cylinders from the dough in a diameter of 3.5-4cm.
7. Warp eacy cylinder in a plastic wrap and refrigerate for at least an hour.
8. Preheat the oven to 170 degrees Celsius, line 2 baking sheets with parchment paper.
9. Slice the dough into 1cm discs. Place on the baking sheets leaving enough space between them (they spread in baking).
10. Bake 12 minutes, the cookies won’t look done, but that’s ok! 
11. Remove from the oven and transfer the baking sheet to a cooling rack, let the cookies rest.
12. Ganache: Heat the cream until simmering. Pour the hot cream over the chocolate, wait a few seconds, then stir with a spatula to make a smooth ganache. Wait about 30 mintutes before using (don’t use the ganache if it’s too hot).
13. Pipe a layer of ganache onto the flat side of half the cookies (you can use a pastry bag or a teaspoon).
14. Place remaining cookies on top and press gently.

Bon-Appetit
Sharon