Homemadesandwich cookies are somuch better than the onesthat fill grocery-storeshelves. Here, a pair of perfectly chewy chocolatecookies are brought togetherbya luscious maltedchocolate filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20 sandwiches
Number Of Ingredients 16
Steps:
- Make cookies: Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper; set aside. Sift flour, cocoa powder, malt powder, baking soda, and salt together into a medium bowl; set aside.
- Put sugar and butter in the bowl of an electric mixer fitted with the paddle attachment; cream until pale and fluffy. Mix in egg and vanilla. Mix in creme fraiche. Mix in 3 tablespoons hot water. On low speed, mix in flour mixture.
- Drop dough onto lined sheets with a 1/2-ounce-capacity ice-cream scoop, about 3 1/2 inches apart (or use a tablespoon; gently shape dough into balls). Bake until tops flatten and cookies are just firm, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
- Make filling: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let cool until just warm.
- Put malt powder and cream cheese in a clean mixing bowl; return to mixer. Mix on medium until completely smooth. Gradually mix in half-and-half, then mix in melted chocolate and the vanilla. Refrigerate until thick, about 30 minutes.
- Return bowl to mixer; mix on high speed until fluffy, about 3 minutes.
- Assemble cookies: Spread a heaping tablespoon of filling on one cookie with an offset spatula. Press bottom of a second cookie onto filling. Repeat.
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