Made these for my loved ones this Valentine’s Day season and it was quite a success!
The recipe that I used is adapted from Once Upon A Chef
Ingredients:
Makes about 60 cookies/30 sandwiches-
For the cookies:
- 1.5 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 cup salted butter, softened (or use unsalted butter and add 1/2 teaspoon salt)
- 1 cup powdered sugar
- 1/2 cup almond flour
- 3 tablespoons granulated sugar, plus more for coating the cookies
- 2 teaspoons vanilla extract
- 1 tablespoon dark rum
For the filling:
- 1/4 cup heavy cream
- 3 oz semisweet chocolate
- 1/2 tablespoon unsalted butter, softened
Instructions:
- Mix the flour, cocoa powder, and baking powder in a small bowl and set aside.
- In a medium mixing bow, beat the butter and powdered sugar together until soft and creamy. Add the vanilla and rum, and continue beating.
- Add the dry ingredient mixture and continue beating. Add the almond flour and granulated sugar, and continue beating until fully incorporated.
- Using a spatula, smooth out your cookie batter.
- Transfer the batter to a piece of plastic wrap, wrap it, and then flatten to a disk shape.
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Refrigerate for at least 1 hour, up to a few hours if you have things to do in between. I refrigerated for ~6 hours.
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Close to when you’re ready to start baking the cookies, make the filling. Microwave the heavy cream for ~30-60 seconds until hot. Add the chocolate and butter, and let it fit for a minute or two to melt. Whisk to combine and set aside to cool - this can take anywhere from 30-45 minutes. You want the consistency to be just firm enough to spread in between the cookies.
Note: my quantity of filling exceeds what the recipe calls for - I made extra for some chocolate covered strawberries.
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Preheat the oven to 325 degrees.
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Remove the cookie dough from the fridge and cut into 3 pieces.
- Working with one piece at a time, roll into a thin-ish log.
- Cut the log into ~1/2 inch pieces.
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Line a baking sheet with parchment paper and pour some granulated sugar into a shallow bowl.
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Roll each piece of cookie dough into a ball and cover with sugar. Place it on the baking sheet, leaving some distance to spread.
- Bake for 12-14 minutes until they are puffed and cracking near the top.
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Remove from oven and let the cookies cool on the baking sheet for a few minutes, and then move them to a cooling rack or just somewhere off the baking sheet to cool completely.
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Repeat with the remaining 2 pieces of cookie dough.
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When the cookies have cooled completely and the chocolate filling has firmed enough, you will be ready to make the sandwiches.
This is what my filling consistency looked like when I was ready to sandwich.
- Pair up cookies according to size and using a knife, add the filling in between the cookies. Set aside to cool and for the filling to firm up for about an hour before serving, or refrigerate.
