Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Double-Chocolate Sandwich Cookies
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- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: about 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 153
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 86 mg
- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: about 24
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 153
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 86 mg
Ingredients
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Directions
- 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.
- 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.
- 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.
