Mini Chocolate Sandwich Cookies
- Ready In:
- 3hrs
- Ingredients:
- 12
- Yields:
-
200 cookies
- Serves:
- 50
ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, softened
- 2⁄3 cup sugar
- 2 whole large eggs
- 2 large egg yolks
- 3 ounces fine-quality semisweet chocolate, finely chopped, melted, and cooled
- 2 ounces fine-quality bittersweet chocolate, finely chopped, melted, and cooled (not unsweetened)
- 2 large eggs
- 1 cup confectioners' sugar
- 3⁄4 cup unsalted butter, cut into bits
- 4 ounces fine-quality bittersweet chocolate, finely chopped (not unsweetened)
directions
- Make cookies:.
- Whisk together flour and salt in a bowl until combined.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add whole eggs, yolks, and chocolate, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well.
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Drop 1/2 teaspoons of batter 1 inch apart on 2 ungreased baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed up, 7 to 8 minutes total, then transfer with a metal spatula to racks to cool completely. Cool baking sheets and make more cookies with remaining dough on cooled sheets.
- Make filling:.
- Whisk together eggs, confectioners sugar, butter, and chocolate in top of a double boiler or a large metal bowl set over a pot of simmering water and cook, whisking, until a thermometer registers 170°F Remove top of double boiler (or bowl) from pot and set in a larger bowl of ice and cold water, then stir occasionally until cold. Remove from ice water and beat with cleaned beaters at medium-high speed until pale and fluffy, about 3 minutes.
- Fill cookies:.
- Spread 1/2 teaspoon filling on flat side of 1 cookie, then place flat side of a second cookie over filling to form a sandwich. Fill remaining cookies in same manner.
- Cooks' note:.
- Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.
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RECIPE SUBMITTED BY
Lizzie_Rodriquez
United States