Makes 24 cookies
Cookie Dough
Ingredients
- 4 tablespoons softened unsalted butter
- 1/2 cup plus 2 tablespoons sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup plus 1 tablespoon all-purpose flour
- 1/3 cup plus 1 tablespoon cocoa powder
- Cookie Filling (recipe below)
Directions
- Combine the butter and sugar in a bowl. Using an electric beater or wooden spoon, cream the butter and sugar until thickened, but not fluffy.
- In a small bowl, combine the egg yolk, vanilla, and baking soda. Add to the butter mixture and mix until smooth.
- In a medium bowl, sift together the salt, flour, and cocoa powder. Add to the butter mixture and mix until combined. It may look dry.
- Preheat the oven to 350°F.
- Turn the mixture out onto a clean work surface and knead into a ball. Divide in half. Dust the surface with cocoa powder and roll the dough to 1/4-inch thick. If you’d like, roll the dough with a textured rolling pin for a decorative pattern.
- Cut 24 cookies with a 2-inch round cutter. Transfer to a parchment paper-lined baking sheet. Bake until the cookies appear matte, about 15 minutes. Cool on the pan for a few minutes, then transfer to a wire rack to finish cooling. Repeat with the second piece of dough for 48 total cookies.
- Pipe the filling onto half of the cookies, then top each cookie with another to create a sandwich. Set the cookies aside to rest for at least 25 minutes before serving.
Cookie Filling
Ingredients
- 1 1/2 sticks unsalted butter, softened and cubed
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 2 cups confectioners’ sugar, sifted
Directions
- Melt the butter in a small saucepan over low heat. Strain the butter into the bowl of a stand mixer, and add the vanilla, salt, and confectioners’ sugar.
- Mix on low speed for about 1 minute, then gradually increase the speed to high and beat for another 2 to 3 minutes. The mixture should be slightly thick and smooth.
- Transfer to a piping bag and use immediately.
