This delectable dabbling comes from a cookbook called ‘wichcraft by Tom Colicchio. Check the book out at your local library. You might even decide to buy it if you love sandwiches as much as I do. There are some really amazing looking things in this book, but being a sweets junkie I opted for the back of the book-desserts. It was a tough decision between the chocolate sandwich cookies and the peanut butter ones, but in the end chocolate won out.
Because our grocery stores are void of cocoa nibs I had to alter the recipe right off the bat. Plus, the recipe calls for 65% cocoa bittersweet chocolate and our store only sells 60%. Not a big deal, though. It will sub straight across and unless you have a palette refined for chocolate you will never know the difference. You can also sub with semisweet chocolate (maybe add 1/4 tsp of unsweetened for a richer flavor).
The cocoa nibs were harder. For starters, I had NO idea what they were. According to the book they are little pieces of roasted cacao beans. Well, I’m fresh out of those and wanting to keep with the idea of adding a bit of extra crunch, I experimented with coffee beans and chocolate. In a coffee grinder place a Tbsp of bittersweet chocolate chips and about Tbsp ground coffee (I used a dark roast). Grind it up until it is a powder.
Now, in a stand mixer or large mixing bowl place 1 and 1/2 sticks of softened unsalted butter (just nuke it for about 20 seconds to get it soft) and the powder you just made. Mix with 2/3 cup brown sugar (dark or light) and 2/3 cup granulated sugar until everything is well mixed.
Next, in a double boiler, if you have one, or in a small pan on very low heat, melt 6 ounces of bittersweet chocolate. Add 1 tsp vanilla to the melted chocolate and add the whole mixture to your sugar mixture.
Now for the dry ingredients: 1 3/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 cup cocoa powder. Mix these all together and then add the mixture to your wet mixture until you have a smooth dough. Chill in the freezer for about 5 minutes (I forgot this step and they turned out fine).
On your countertop spread parchment paper or wax paper to cover a fairly large area. Plop the dough down on the paper. Top the dough with another layer of paper. Now get out your rolling pin and whack the dough until you no longer feel any stress about your life. Wait! I mean, gently roll the dough until it is about 1/4 inch thick. Cut dough into about 2.5 inch rounds and place onto an ungreased cookie sheet about 1/2 inch apart. Bake them for 12-15 minutes in a 350 degree oven.
Gather any leftover dough and roll it out again, cut more cookies, and bake more cookies. Place cookies on a baking rack or a paper bag to cool.
While cookies are cooling, make your filling:
4 oz. bittersweet chocolate (finely chopped–seriously, the finer, the easier it is to melt)
2 Tbsp unsalted butter
1/4 tsp salt
1/4 cup heavy cream
Place chocolate , salt, and butter in a bowl. Heat the cream in a small saucepan, or in the microwave just until it boils. Don’t overheat it or it will scorch. Pour the cream over the chocolate and butter to melt the chocolate. Stir until smooth. Let the mixture cool to room temperature.
Lay half of the cookies with the pretty side facing down. Using a spoon (or a piping bag if you have one) pour filling onto the cookies.
Complete the sandwich with the other half of the cookies. Voila! You just made sandwich cookies. They look store bought and super fancy! If you don’t plan to eat them right away store them in the fridge, or some other cool place.