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Double Chocolate Sandwich Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-sandwichs-double-chocolat-10211.jpg PT30M PT24M PT1H49M
In a large bowl, with an electric mixer beat together the butter, sugar, egg and vanilla until light and fluffy, about 2 minutes. In another bowl, sift together the flour, cocoa, baking soda and espresso powder. Stir dry ingredients into the egg mixture, mixing until well combined. Using damp hands roll the dough into two logs about 2” (5 cm) in diameter. Wrap in plastic wrap and chill for at least two hours. Using a sharp knife slice each log into 30 rounds about ¼“ (6 mm) thick. Place on parchment paper lined baking sheets and bake for 22 to 24 minutes, until cookies are firm to the touch. Cool on the baking sheets for 10 minutes before removing. In a small saucepan, heat the cream until just under a boil and pour over the chopped chocolate, stirring until smooth. Stir in the softened butter. Refrigerate ganache until cool and thickened, about 45 minutes. Spoon a heaping tablespoonful of the chocolate ganache on the centre of the bottom of a cookie and spread to the edge. Top with a second cookie, bottom side in, and press gently so that the ganache just peaks out over the edges. Roll the edges of the cookie in Holiday sprinkles or crushed candy cane.
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Double Chocolate Sandwich Cookies

Double Chocolate Sandwich Cookies

Rate this recipe
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15
cookies
0:30
Preparation
0:24
COOKING
1:49
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • chocolate wafers

  • 1 cup
    (250 mL)
    unsalted butter , room temperature, softened
  • 1 cup
    (250 mL)
    Irresistibles Bio Organics sugar
  • 1
    large egg
  • 1 tsp.
    (5 mL)
    pure vanilla extract
  • 2 cups
    (500 mL)
    Selection all purpose flour
  • 1/2 cup
    (125 ml)
    Selection cocoa
  • 1/4 tsp.
    (1 1/4 mL)
    Selection baking soda
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  • 1 Tbsp.
    (15 mL)
    freshly ground espresso (optional)
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  • chocolate ganache filling

  • 1/2 cup
    (125 ml)
    35% cream
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  • dark chocolate, chopped


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  • 1/4 cup
    (60 g)
    unsalted butter, softened
  • 1/2 cup
    (125 mL)
    decoration holiday coloured sprinkles for decorating
Imprimer ma sélection

Preparation

In a large bowl, with an electric mixer beat together the butter, sugar, egg and vanilla until light and fluffy, about 2 minutes.

In another bowl, sift together the flour, cocoa, baking soda and espresso powder.

Stir dry ingredients into the egg mixture, mixing until well combined.

Using damp hands roll the dough into two logs about 2” (5 cm) in diameter.

Wrap in plastic wrap and chill for at least two hours.

Using a sharp knife slice each log into 30 rounds about ¼“ (6 mm) thick.

Place on parchment paper lined baking sheets and bake for 22 to 24 minutes, until cookies are firm to the touch.

Cool on the baking sheets for 10 minutes before removing.

In a small saucepan, heat the cream until just under a boil and pour over the chopped chocolate, stirring until smooth.

Stir in the softened butter.

Refrigerate ganache until cool and thickened, about 45 minutes.

Spoon a heaping tablespoonful of the chocolate ganache on the centre of the bottom of a cookie and spread to the edge.

Top with a second cookie, bottom side in, and press gently so that the ganache just peaks out over the edges.

Roll the edges of the cookie in Holiday sprinkles or crushed candy cane.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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