Chocolate sandwich cookies with white chocolate cream
For the cookies
- 2 cups all-purpose flour (spooned and leveled)
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1 cups (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
For the filling
- 4 oz (113 g) white chocolate
- 5 tablespoons (70 g) butter, room temperature
- 1 1/2 tablespoons cream (or milk)
- 1/2 teaspoon vanilla
- 1 1/2 cups (180 g) powdered sugar
For about 20 sandwich cookies
Preheat oven to 350°F. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.
Divide dough into two portions, flatten into disks and wrap in plastic wrap. Transfer to refrigerator to chill at least 1 hour, or overnight.
Remove 1 disk of dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick.
Use a 2-inch round cookie-cutter to cut as many rounds from the dough as possible. Arrange the cookies on a parchment-lined cookie sheet (choose one that fits in your freezer), and transfer to the freezer for 30 minutes before baking. Repeat with the remaining disk of dough.
Preheat the oven to 180°C (350°F). Transfer the baking sheets to the hot oven and cook until lightly golden, about 9-11 minutes. Set aside to cool.
Meanwhile, prepare the filling: Coarsely chop the white chocolate and melt in the microwave. Set aside to cool, 5-10 minutes. Meanwhile, beat the butter and cream until smooth. Add the vanilla and melted white chocolate then gradually beat in the powdered sugar. Beat for an additional 60 seconds, so filling is smooth.
Transfer to a pastry bag fitted with a large round tip. Pipe filling onto cookie, gently press a second cookie on top. Filling will firm up some as they sit.
