Chocolate Sandwich Cookies

chocolate sandwich cookies

our version will be called

ORLA-OS 

INGREDIENTS - 

For the Filling:

1/2  cup heavy cream

8 ounces white chocolate, finely chopped (or use white chocolate chips)

1/4 to 1/2 teaspoon  extract (depending on which flavor you use and how strong you want it;  try either vanilla, peppermint, almond, espresso)

For the Cookies:

3/4  cup granulated sugar

1& 1/2  cup plus 3 Tablespoons all-purpose flour

3/4  cup plus 1 Tablespoon unsweetened cocoa powder

1/2  teaspoon baking soda

1 & 1/4  teaspoons salt

15  Tablespoons (7 1/2 ounces) unsalted butter, cut into 3/4-inch cubes,  AT ROOM TEMPERATURE (this is important)

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Make the filling:

In a small saucepan, bring the cream to boil over medium heat.  Remove from the heat and pour over the finely chopped white chocolate. 

 Make sure all the chocolate is covered by the cream.  Let stand for 1 minute (this is important), then whisk the white chocolate until completely melted, and no lumps.

Transfer the filling to a small bowl, add the flavor extract and let stand until room temperature.  You’ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 10 to 15 minutes, until a thick, spreadable consistency is reached.  If the filling hardens too much, it can be rewarmed in the microwave for a few seconds. 
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Make the cookie dough:

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed.  With the mixer running, add the butter a few pieces at a time.  The mixture will have a sandy texture at first

 and then will begin to form pebble-size pieces.

  As soon as the dough starts to come together, stop the mixer.  Make sure all the butter is well incorporated.  If there are large butter pockets, mix for a few seconds more.

Form and roll the dough straight from the mixer.  The dough becomes hard to work with if chilled.

Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches.  Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of  parchment paper until about 1/8-inch thick.  Using a cookie cutter, cut into 2 inch rounds. 

 Place 1/2 to 1 inch apart on the prepared baking sheet.  You can form and roll the dough scraps once after the first roll.

Bake for 12-15 minutes, rotating the sheets halfway through the baking.  Remove from the oven and cool on the sheets for 2 to 5 minutes.  They'll be too soft to move straight from the oven.  Transfer the cookies to a cooling rack and let cool completely.
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To Assemble the Cookies:

Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip OR you can just scoop the filling out by the teaspoonful.  Pipe or dollop one teaspoon of filling  in the center of each upside down cookie.  Gently, using your fingers, press the cookies together until the filling comes just to the edges.

The cookies can be stored in an airtight container for up to 3 days