January issue of Food & Wine had many wonderful milk chocolate recipes. One was milk chocolate cookies sandwiching malt buttercream. It had a malt power in the filling and Michael doesn't like malt so I wasn't sure what I was going to do but I knew I wanted to do heart shaped sandwich cookies as I really haven't ever made sandwich cookies before. So I asked a good friend for a recommendation and she suggested coffee butter cream. The recipe in Food & Wine didn't have the chocolate drizzle on them but I thought they needed a little something more. So added dark chocolate drizzle. Kathie suggested them dipped in white chocolate - I just didn't have any white chocolate so did the dark chocolate drizzle.
This cookie dough was really awful to work with but they taste really good. The recipe doesn't have eggs in it so it just didn't bind together well. It was very crumbly and didn't roll out well. But I eventually got through it. I wouldn't make these again unless Michael requested them or it was a very special occasion. These are just not cookies to whip up to have cookies. They are work. But they were perfect for Michael as a Valentine Day gift. He loves them. Oh and these aren't cookies to make for a crowd. I got 21 cookies out of them (each sandwich cookie of course using 2 cookies.)
Cookie Ingredients
1 1/2 sticks unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
6 ounces milk chocolate, melted and cooled slightly
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper (if you want - I didn't - I just sprayed baking sheets with cooking spray as I can't get away without it in the altitude)
2. In a large bowl, using an electric mixer, beat the butter with the brown sugar and granulated sugar until smooth. Add the melted chocolate and vanilla and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking soda and salt. Add the dry ingredients to the bowl and beat at low speed just until incorporated. Roll the dough between 2 sheets of parchment paper to a scant 1/4-inch thickness and refrigerate until firm, about 15 minutes.
3. Using a 2-inch round cookie cutter, stamp out as many rounds as possible and transfer to the baking sheets, 1 inch apart. Gather the scraps and chill, with the cut-out rounds, for 10 minutes. Reroll the scraps and stamp out more rounds. (obviously I used several sizes of heart cookie cutters)
4. Bake the cookies in the lower and middle thirds of the oven for about 10 minutes, until dry and set; shift the pans halfway through baking. Transfer the cookies to a rack and let cool completely.
The buttercream filling - I just did a regular buttercream. I don't really use a recipe for it anymore. And then I just added some coffee.
Here is the original recipe on Food & Wine website.
Had an extra odd cookie and so just frosted it with the buttercream and drizzled it with the chocolate.
