‘wichcraft’s Chocolate Cream’wich
Makes 1 dozen sandwich cookies.
For the Cookie:
•1/3 cup cocoa nibs
•3/4 cup (1 1/2 sticks) unsalted butter, softened
•2/3 cup brown sugar
•2/3 cup granulated sugar
•6 ounces bittersweet chocolate (64% cocoa), melted in a double boiler
•1 tablespoon vanilla extract
•1 3/4 cups all-purpose flour
•1 teaspon baking soda
•1/2 teaspoon kosher salt
•1/2 cup unsweetened cocoa powder
For the Filling:
•4 ounces bittersweet chocolate (64% cocoa), finely chopped
•2 tablespoons unsalted butter
•1/4 teaspoon kosher salt
•1/4 cup heavy cream
Preheat oven to 350°F.
To make the cookies, grind the cocoa nibs in a coffee grinder or food processor until a fine powder. In a bowl of a stand mixer with the paddle attachment, combine the butter, ground cocoa nibs, and the sugars on medium speed until well mixed. Add the melted chocolate and the vanilla. Sift together the dry ingredients and add to the bowl. Mix into a smooth dough and chill in the freezer for 5 minutes.
Transfer the dough to a large surface covered with a layer of parchment paper. Top with another layer of parchment and gently roll the dough into a 1/4-inch-thick sheet. To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough. Replace the parchment, flip the dough, and release the parchment on the other side. Cut the dough into 2 ½ inch round cookies and space 1/2 inch apart on an ungreased cookie sheet. Gather any leftover scraps of dough and roll and cut as described above. Repeat until you have no dough left. Bake the cookies for 15 minutes, turning the pan 90 degrees halfway through baking, until you can smell the toasted chocolate. Transfer the cookies to a cooling rack. Cool completely. Once cool, the cookies should be crisp.
To make the filling, place the chocolate, butter, and salt into a medium mixing bowl. In a small saucepan, bring the cream to a boil and pour one-third of the cream over the chopped chocolate to melt the chocolate. Add the rest of the cream and stir until smooth. Let cool to room temperature.
Place half of the cookies with the top side (the most attractive) down. Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies. Gently press down. Serve immediately or store the cookies in a cool place.
Recipe reprinted from the book ’wichcraft by Tom Colicchio with Sisha Ortuzar. Copyright © 2009.
Naomi paired these cookies with almond sables. The recipe can be found in Chewy Gooey Crispy Melt in Your Mouth Cookies by Alice Medrich.