CHOCOLATE SANDWICH COOKIES WITH WHIPPED GANACHE RECIPE
These dark chocolate and sea salt cookies are the classier cousin of chocolate chip cookies. Dark chocolate gives them a rich, luxurious taste, and sea salt creates a'sweet-salty-I need more' loop!
Before mixing ingredients, make sure your butter is soft. It will become fluffy and give chocolate shortbread its lovely texture.
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After making the dough, chill it in the fridge for an hour before rolling it out. This dough is very soft and nearly impossible to work with right away.
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Gentle - Chocolate shortbread dough is soft, so use a cookie lifter to gently transfer cut-out dough shapes to your cookie sheet.
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Don't Overbake—Bake time depends on dough thickness and cookie cutter size. Watch the cookie surface to see when it's baked. The dough will have a sheen when unbaked; when this disappears, the cookies are ready.
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Make sure your chocolate shortbread is completely cool before moving it. They finish baking and harden slightly.
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If your ganache is too soft to fill chocolate sandwich cookies, chill it for 10 minutes and try again.
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Buttercream Frosting—chocolate or vanilla—should be thick so the filling doesn't ooze out the sides of the cookie when you bite.