Double-Chocolate Sandwich Cookies

  • Level: Easy
  • Total: 2 hr
  • Active: 45 min
  • Yield: about 24
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1 1/2 cups all-purpose flour, plus more for dusting

1/2 cup unsweetened Dutch-process cocoa powder

3/4 teaspoon plus a pinch of salt

1/4 teaspoon baking powder

1 1/4 cups sugar

1 stick unsalted butter, at room temperature

1 large egg

1 1/2 teaspoons pure vanilla extract

4 ounces white chocolate (not chips), chopped

1/2 cup heavy cream


  1. Whisk the flour, cocoa powder, 3/4 teaspoon salt and the baking powder in a medium bowl. Beat the sugar and butter in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and 1 teaspoon vanilla. Reduce the mixer speed to low; beat in the flour mixture until just combined. Cover the dough and refrigerate until firm, about 30 minutes.
  2. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/8 inch thick on a lightly floured surface, then cut out cookies with a 2-inch heart-shaped cutter. Arrange about 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are slightly firm, 8 to 10 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
  3. Make the filling: Combine the white chocolate, remaining 1/2 teaspoon vanilla and pinch of salt in a large bowl. Bring the heavy cream to a simmer in a saucepan, then pour over the white chocolate. Stir until smooth, then refrigerate until cold, 25 minutes. Beat with a mixer until creamy. Sandwich the white chocolate mixture between the cookies.
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