Just Baking

If you’re looking for something super chocolatey, these cookies are for you. They take a little bit of work and a ruler, but the end result is definitely quite worth it.

If you think of the chocolate Peak Freans sandwich cookie, these are similar, though not exactly the same. The cookies are dark with an intense cocoa flavour. They’re softer than store-bought cookies and instead of being filled with icing, they’re held together by a delicious chocolate ganache. If that wasn’t enough, one end is dipped in the ganache and then into sprinkles. Pretty darn tasty if you ask me. Add a glass of cold milk and you have the best snack ever. (Well, if you’re seven and in grade two, you do.)

So if you’re going to make them, just take your time and read the instructions. Even though I measured perfect 10 x 10 squares, some cookies came out wider than others. And when you’re done, you get to lick the extra ganache off the spoon. Yum!

Chocolate Sandwich Cookies

1 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tsp vanilla
1 3/4 cup all-purpose flour
2/3 cup cocoa powder
1/2 tsp baking powder
pinch salt
6 oz bittersweet chocolate, chopped
1/3 cup whipping cream
1/2 cup chocolate sprinkles

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.

In separate bowl, whisk flour, cocoa powder, baking powder and salt; stir into butter mixture in 2 additions. Divide in half; flatten into squares. Wrap each and refrigerate until firm, about 30 minutes.

On floured surface, roll out each half of the dough into 10-inch (25 cm) square. Cut into 4 strips; cut across strips at 1-inch (2.5 cm) intervals to make 40 pieces. Place 1 inch apart, on prepared pans. Refrigerate until firm, about 30 minutes.

Bake in top and bottom thirds of 350 °F oven, rotating and switching pans halfway through, until edges begin to darken, 8 minutes. Transfer to racks; let cool. (Make Ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for 1 month.)

Place chocolate in heatproof bowl. In saucepan, bring cream to boil; stir into chocolate until melted. Spread 1 tsp onto half the cookies. Top with remaining cookies; press to reveal filling. Dip 1 end of the cookie into chocolate then into sprinkles. Let harden on rack. Makes 40 cookies.

Source: Canadian Living Holiday Celebrations, 2007