| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 18 cookies |
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder, plus more for dusting
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- A pinch of kosher salt
Instructions
- For the cookies: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, salt and baking soda. In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined; it will still be a bit crumbly. Pour the mixture onto a work surface and give it a few kneads to bring it all together. Divide in half, shape into flat discs, wrap in plastic wrap and place in the refrigerator for an hour (or up to two days).
- Dust your surface and the top of the dough with plenty of cocoa powder. Roll out the dough to 1/2 inch thickness and cut out 2 1/2-inch rounds. Transfer them to the baking sheets, 1 inch apart (using a small offset spatula helps with this step). Re-roll the scraps and cut out more rounds.
- Bake the cookies until the tops are no longer shiny, about 20 minutes. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
- For the filling: With a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar and salt until combined. Fill a piping bag with the filling. Place half of the cookies on a plate or work surface. Pipe a blob of filling onto the tops of each of these cookies and then place another cookie on top, pressing slightly. Refrigerate for a few minutes to allow the filling to firm up. Enjoy! Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 350 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 133 mg |
Reviews
Excellent dark cookie. Easy to make, though a bit messy. The flavor and texture are both good. I did not make the filling.
These weren’t very difficult to make,but I wasn’t overly impressed with the taste of them. However, my husband thought they were good..just “a little plain”.
These were delicious! I halved the recipe to make 8 cookies (4 sandwiches), and I subbed 1:1 gluten free flour for the all purpose flour. They turned out really nice.
mmmmmmmmmmmmmmm
These cookies are so very chocolatey and delicious that they do not even need a filling. A little bit messy to roll out but worth it. I made them and then put them in the freezer and take one out every other day and break off a couple of bites a day. Satisfies any chocolate craving and wins out over any chocolate cookie I have ever had. I did make the filling and put a little on sometimes and it is extra yummy.
Looks delicious.