Solid outside and soft inside – these chocolate cookie sandwiches are small in size but strong in flavor. They go perfectly well with milk!
- 1 cup cake flour, firmly packed
- 2 tbsp cocoa powder
- 4 oz unsalted butter, divided
- 1/3 cup confectioner's sugar
- 1 egg yolk
- 1 3.5 oz Ghirardelli Chocolate Intense Dark Bar (or 1 cup bittersweet chocolate chips)
- On a cutting board, mix cake flour and cocoa powder. Cut 3 oz butter into cubes and place them on top of the flour mixture. Use both of your hands to break the butter cubes into the flour mixture until they’re evenly distributed.
- Add confectioner's sugar (powdered sugar). Continue using your hands to mix the sugar evenly into the flour mixture.
- Add egg yolk. Fold the egg yolk into the flour mixture. Knead a few times until it's evenly spread out. Add more cake flour if the dough is too wet (depends on how big your egg yolk is).
- Shape the dough into a rectangle (rough size: 10" x 1" x 1"). It reminds you of play doh, doesn't it?
- Freeze the rectangle dough for 30 minutes until it's solidified. Cut into 32 pieces (about 1/3 inch thick).
- Preheat your oven to 350°F.
- Lay the cookies on a cookie sheet covered with Aluminum foil. Keep 1/2 inch distance between each one. Bake for 13 minutes.
- In the meanwhile, prepare the chocolate filling. Roughly break the chocolate bar into pieces and put them in a bowl. Add 1 oz butter and microwave for 30 seconds or until the chocolate is completely melted. Stir until smooth. Allow cool.
- Pour the chocolate filling into a quart-sized Ziploc bag; press all air out, seal and snip corner off end.
- When the cookies are done, let them sit for 5 minutes to cool down. Squeeze a thick layer of the chocolate filling onto one cookie and gently place another cookie on top to lock the filling. Do the same with the rest of the cookies. Let them set and enjoy with milk.