Elinor Klivans, author of Slice and Bake Cookies, has a sinfully chocolatey cookie recipe just in time for Valentine's Day.
More information on Elinor's book SLICE AND BAKE COOKIES
Makes 32 cookie sandwiches
Measuring and mixing time 15 minutes for cookies and ganache
325 degrees F. (165 degrees C/gas mark 3) for about 15 minutes
1 3/4 cups/215 g unbleached all-purpose flour
1/3 cup/35 g unsweetened Dutch process cocoa powder
1/4 tsp salt
1 cup/225 g unsalted butter, at room temperature
1/2 cup/100 g granulated sugar
1/3 cup/35 g powdered sugar
2 egg yolks
1 tsp vanilla extract
1/2 cup/120 ml heavy cream
1 tbsp unsalted butter
1 cup/6 oz semisweet chocolate, chopped
1 tsp vanilla extract
Make the cookies.
Sift the flour, cocoa powder, and salt into a medium bowl. Set aside.
Put the butter, granulated sugar, and powdered sugar in the bowl of an electric mixer and beat on medium speed until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed.
Reduce the speed to low and mix in the egg yolks and vanilla until blended, 30 seconds. Mix in the flour mixture, just to incorporate it.
Divide the dough into two equal parts and on a large piece of plastic wrap, form each into a log 6 1/2 in/16.5 cm long and 1 1/2 in/4 cm in diameter. Roll each back and forth to form a smooth cylinder and wrap in the plastic wrap.
Refrigerate for 30 minutes and roll each again to form a more uniformly shaped cylinder. Refrigerate for at least 2 1/2 additional hours or overnight, until firm. Or, wrap aluminum foil over the plastic wrap and freeze for up to 2 months.
This frozen dough would be difficult to cut and should be defrosted in the refrigerator for at least 3 hours or overnight before it is sliced.
When ready to bake the cookies, position a rack in the middle of the oven. Preheat the oven to 325 degrees F/165 degrees C/gas 3. Line three baking sheets with parchment paper. Or, once a baking sheet is cool, it can be lined with parchment paper and filled with cookies again.
Use a large sharp knife to cut each cold log into 32 slices, about
3/16in/6 mm thick. Place the cookies 2 in/5 cm apart on the baking sheets. Bake the cookies one sheet at a time just until the tops change from shiny to dull and the top feels firm if touched lightly, about 15 minutes.
Let cool on the baking sheet for 10 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Make the filling.
In a medium saucepan heat the cream and butter over
low heat until the cream is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat, add the chopped chocolate, and let it sit in the hot cream mixture for about 30 seconds to soften.
Whisk the mixture, just until all of the chocolate melt and the ganache is smooth, about 20 seconds. Stir in the vanilla. Immediately use a fork or small spoon to drizzle thin lines of ganache over the top of half of the cookies. Let the remaining ganache cool and thicken until it is firm enough to spread on the cookies.
Turn the cookies without chocolate drizzle bottom side up. Leaving a 1/4 in/6 mm plain edge, spread about 2 teaspoons of ganache over them. Place the remaining cookies, chocolate drizzle side up, on the ganche. Serve at room temperature. Once the chocolate drizzle is firm, the cookies can be stored between layers of wax paper in a tightly covered container for up to 3 days.
Rather than a chocolate drizzle topping the cookies can be
dusted with powdered sugar. Or, melted white chocolate can be drizzled over the chocolate drizzle.