Page 49 - Passion4Baking The Magazine

FOR THE COOKIES: Sift together the flour, cocoa powder minutes. The time will depend on your
3 CUPS (375 g) ALL-PURPOSE and baking soda then set aside. oven, and the thickness and size of
FLOUR Place the butter and salt into a mixing your cookies. Let cool on the trays for
1 CUP + 1 tbsp (130 g) COCOA bowl and beat for about 1 minute. 10 minutes before transferring to a
POWDER Scrape the inside of the bowl with a wire rack to cool completely.
½ tsp BAKING SODA rubber spatula, add the sugar and beat Make the ganache filling. Put the
1 ½ CUP (340 g) UNSALTED BUTTER for another 3 minutes. Add the sifted cream, honey and instant espresso
2 tsp SALT flour mixture in two additions, and powder into a small saucepan and
1 ¼ CUP (250 g) GRANULATED then mix in the vanilla extract. Wrap bring to the boil.Remove from the
SUGAR the dough in plastic wrap and chill for heat and pour over the chopped
½ tsp VANILLA EXTRACT 1-2 hours. dark chocolate and diced butter in
Preheat the oven to 330°F (165°C) 2-3 additions, stirring well after each
FOR THE GANACHE FILLING: and line two baking trays with baking addition. Let cool. Cover with plastic
1 CUP + 1 tbsp (250 ml) HEAVY parchment. wrap and leave to set.
CREAM Mix together some flour with a little Transfer the ganache to a piping bag
2 tbsp (50 g) RUNNY HONEY cocoa powder and dust your work fitted with a wide, circular tip. Pipe
3 tsp INSTANT ESPRESSO surface. Unwrap the dough and roll the filling on a cookie and sandwich
POWDER out, it should be about ⅛ inch (¼ cm) another cookie on top. Repeat with
7 oz. (200 g) DARK CHOCOLATE in thickness. Cut out cookies and all the cookies.
(66% COCOA SOLIDS), CHOPPED arrange on to the prepared baking These cookies are best on the same day
⅓ CUP (75 g) UNSALTED BUTTER trays. Place the trays in the freezer for they are made. The unbaked cookies
about 10-20 minutes. can be frozen for up to one month.
Bake on the middle rack for 8-10 Yields: 25

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