Many are the changes that this virus has brought into our lives, and recently I was reminded of how we seem to have lost the luxury of spontaneity. We are required to plan for everything. A trip to the grocery store takes much longer and some local stores are now only open on weekdays, or only in the morning. And when you have a new love for baking then you really have to think of all the possible ingredients you might need.
I decided to bake some Chocolate Sandwich Cookies. Unfortunately, after starting working on the cookie recipe, I realized that I didn’t have the white chocolate it called for. I quickly surveyed my pantry and found some milk chocolate chips, and thought it would be close enough. I guess our ingenuity might just be on the flip side of our loss of spontaneity…
So, I am giving you my version of the recipe, but know that you can substitute the milk chocolate chips for the same amount of white chocolate. ENJOY!
Chocolate Sandwich Cookies
Chocolate filling
- Milk chocolate chips 1/2 cup and 1 Tablespoon (125 gr)
- unsalted butter 1 Tablespoon (15 gr)
- heavy cream 1/2 cup (125 gr)
Chocolate Shortbread
- Simona’s Flour Mix 1 2/3 cups (260 gr)
- unsweetened cocoa 1 cup and 1 1/2 Tablespoon (87 gr)
- baking soda 3/8 tsp
- unsalted butter 1 cup (227 gr)
- salt 2 tsps
- granulated sugar 3/4 cup and 1 Tablespoon (161 gr)
For the filling – Melt the chocolate and butter together. Meanwhile bring the cream to just under a simmer. Pour the cream over the melted chocolate and whisk to combine. Refrigerate for at least four hours, until completely chilled.
For the shortbread – Place the flour, cocoa, and baking soda and whisk to combine. Place the butter in a bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed until smooth. Add the salt and mix for another 15 to 30 seconds. Add the sugar and mix for 2 minutes, until fluffy. Scrape down the sides and the bottom of the bowl.
Add the dry ingredients in two additions, mixing on low speed after each. Mix until the dough begins to come together. Mound the dough on a piece of plastic wrap on the work surface, and push it together into a 6-inch square block. Wrap it and refrigerate for at least one hour, until firm.
Preheat oven to 325 degrees F. Line three baking pans with parchment paper.
Unwrap the dough and place it between two pieces of plastic wrap. With a rolling pin roll out the dough to a 1/8″ thick sheet. Use a 2 inch fluted cutter to cut rounds from the dough. Arrange the rounds on the baking sheets, and bake for 12 to 16 minutes, turning the pans around halfway through baking, until the cookies are fragrant with small cracks on the surface. Set the pans on a cooling rack and cool for 10 minutes, then transfer the cookies to the rack to cool completely.
Place the filling in the bowl of the mixer fitted with the whisk attachment, and beat until airy and smooth. Place the filling in a pastry bag with a plain or star tip. Turn half the cookies over and pipe the filling on them. Top each with a second cookie and press gently.
The cookies are best the day they are baked, but they can be refrigerated for up to a week.
