Ingredients
Method
- COOKIE:
- Put flour, baking soda and salt in medium bowl and mix to combine.
- In bowl of mixer cream the butter until light and fluffy.
- Mix in the sugar and mix until pale yellow.
- Add in the egg and vanilla, mix until combined.
- With mixer on medium slowly drizzle in the melted chocolate, continue mixing until fully combined.
- Scrape down the sides of the bowl as needed.
- With mixer on low speed slowly add in the flour mixture and mix until well combined and dough forms.
- Turn out dough onto lightly floured surface and form into a bowl and flatten into a disk.
- Wrap in plastic wrap and refrigerate for at least 60 minutes.
- When ready to roll out place dough between two pieces of parchment and roll out to 1/4 inch thick.
- Transfer dough to refrigerator and chill for 60 minutes.
- Preheat oven to 350 degrees F.
- Cut out cookies and place on parchment lined baking sheet, 1 inch apart.
- Transfer to refrigerator for 15 minutes to stiffen up the dough.
- Bake until cookies are slightly firm to the touch. About 10 minutes.
- Let cook completely.
- GANACHE:
- Bring heavy cream to just a boil, pour over chocolate in a small mixing bowl.
- Let set for 60 seconds, start stirring in small circular motions until chocolate starts to melt.
- Stir in larger circles to fully mix the chocolate and heavy cream until ganache forms. *
- Let cool slightly.
- ASSEMBLY:
- Layout your cookie pairs (tops and bottoms).
- On the bottom cookie spoon on ganache leaving a 1/4 inch edge around the cookie.
- Place the top cookie on and press slightly together.
- Repeat with all the cookies.
- Let set until ganache is fully set, 3 hours minimum.
- GARNISH (optional):
- Have your cookies in front of you.
- Dip one side of cookie into melted chocolate**
- Lay on parchment lined cookie sheet, sprinkle with sprinkles.
- Repeat with all cookies sandwiches.
- Let set completely.
Notes
*If you notice ganache is not fully forming because chocolate is not melting you can microwave mixture for 30 seconds and continue stirring. Repeat if necessary.
**If your bowl is not deep enough to cover the whole half of the cookie tilt the cookie slightly to the side so the chocolate covers to the middle.
*** I used Wilton 3 inch heart cookie cutter
****If keeping these cookies in a cool place allow to come to room temperature before serving so the ganache is softer.
**If your bowl is not deep enough to cover the whole half of the cookie tilt the cookie slightly to the side so the chocolate covers to the middle.
*** I used Wilton 3 inch heart cookie cutter
****If keeping these cookies in a cool place allow to come to room temperature before serving so the ganache is softer.