Description
Scrumptiously crunchy and rich chocolate cookies filled with a sweet vanilla buttercream!
Ingredients
- FOR THE COOKIES:
- 6 ounces, weight Plain Flour
- 3-¼ ounces, weight Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Baking Powder
- ¼ teaspoons Salt
- 5 ounces, weight Unsalted Butter, Softened
- ⅔ pounds, ⅝ ounces, weight Sugar
- 1 Large Egg
- FOR THE FILLING:
- 8 ounces, weight Unsalted Butter, Softened
- ¾ pounds, 3-⅜ ounces, weight Icing Sugar
- 1 Tablespoon Vanilla Extract
Preparation
For the cookies:
Preheat the oven to 190C/375F/Gas 5. Line three baking trays with parchment paper. Set aside.
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, cream butter and sugar together for 5 minutes until light and fluffy. Add egg and beat on medium speed until just incorporated. Lower the speed and add the dry ingredients gradually until dough is well combined.
Using a small scoop or teaspoon, drop round dough balls (weighing about 15 grams or 1/2 ounces each) onto the prepared baking trays about 5cm (2 inches) apart. Press the bottom of a glass into a bowl of sugar and use to flatten the cookie dough to about 1/4 inch thick.
Bake for about 10 minutes until the cookies are firm. Transfer to a wire rack to cool completely.
For the vanilla filling:
Using a handheld or stand mixer fitted with the paddle attachment, beat butter until light and fluffy. On low speed, carefully add icing sugar. Turn up the speed and beat for 3 minutes until light and fluffy. Add the vanilla and continue to beat for at least 2 more minutes.
Transfer the filling to a piping bag and pipe about 1 tablespoon of the filling onto one of the cookies, leaving a little space around the edges. Cover with another cookie and gently press together so that the filling squeezes out near the edges of the cookies. Repeat with all the cookies.
