Recipe by Tornado Ali
"Waves of chocolate melt in your mouth upon tasting these filled cookies." Whenever I make these cookies, people offer me money to make them their own personal stash! From "Something's Chocolate" by Patricia Tatro Opler.
Top Review by kiwidutch
This is the very first time I've ever made a biscuit (cookie) recipe where there is no sugar creamed into the butter in the first step... I followed the instructions to the letter and the taste of these is great... quite different to my other biscuit recipes, but very nice indeed. I think that I probably made a bit of a dogs breakfast on the presentation because in hindsite maybe my cookies should have been a bit thinner, and my icing on the top thickened up so fast that I bearly had time to get it onto the cookies before it set, but heck, who cares ? these went down a treat. Thanks ! Note: this is an update on my previous 4 star review... I handed the last of the batch to several family members and a neighbour and they practiaclly came scratching at the door for more, my neighbour begged me for the recipe, I made some more for visitors and they were inhailed... so 4 stars didn't seem at all adequate after all, I'm very pleased to upgrade my rating to a well deserved 5 stars !! To say that these have been a crowd pleaser is a definiate understatement. Everyone agrees that the combination of the cookie, filling and icing flavours are a hit. Brilliant recipe, Thanks again :)
- 1 cup unsalted butter, softened
- 1⁄3 cup whipping cream
- 2 cups all-purpose flour
- white sugar, to coat cookies
- 1 1⁄2 ounces semisweet chocolate
- 1⁄4 cup unsalted butter
- 3⁄4 cup powdered sugar
- 2 ounces semisweet chocolate
- 1 tablespoon unsalted butter
Directions See How It's Made
- Preheat oven to 375°F.
- Blend one cup butter with the cream and flour; stir well. Chill this dough, wrapped tightly, for 2 hours minimum.
- Roll the chilled dough out to a thickness of 1/3" on a lightly floured surface. Cut the dough into 1" to 1 1/2" circles. Toss the cookies circles in white sugar to coat.
- Place circles on a lightly greased cookies sheet and prick each one twice with a fork. Bake cookies until puffy and light golden on the edges, about 7-9 minutes. Cool baked cookies for 5 minutes before placing them on a cookie rack to complete cooling.
- Prepare the filling: Melt 1 1/2 oz. semisweet chocolate. Beat 1/4 cup butter with powdered sugar. Blend in the melted chocolate. Sandwich pairs of cookies together with a thin spread of the filling.
- Prepare the glaze: Melt 2 oz. of semisweet chocolate with 1 tablespoon of unsalted butter and stir until smooth. Mixture will be quite thin.
- Drizzle this thin chocolate glaze over the filled sandwiches to create uneven stripes across the cookie tops.