Double Chocolate Sandwich Cookies

The Prepared Pantry

We love ganache and these chocolate cookies pair perfectly with this rich,
smooth chocolate. Be sure and use a good quality chocolate.
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup pure dark chocolate chips or semisweet chips
1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda

Cream the butter and sugars together with the paddle attachment of your
mixer. Add the salt, egg, and vanilla and beat until smooth. Add the
peanut butter and mix. Add the flour, cocoa, and baking soda and beat
until combined. Refrigerate the dough for 20 minutes to firm up slightly.
Divide the dough into two portions. Using wax paper, roll each portion
into logs 1 1/4-inches in diameter. Refrigerate for two hours or until
firm Preheat the oven to 325 degrees. Cut cookies into slices just thicker
than 1/4 inch. Place them on a greased baking sheet and bake 11 minutes or
until the cookies are done. Cool on a wire rack.

For the filling: Mix 1/4 cup whipping cream, one tablespoons butter, and 2
tablespoons of light corn syrup in a heavy saucepan. Heat until it
simmers. Remove the pan from the heat and immediately add six ounces of
semisweet baking chocolate chopped into pieces or six ounces of Imported
Gourmet Bittersweet Chocolate Wafers or Imported Gourmet Dark Chocolate
Wafers. Stir until the chocolate is melted into a smooth sauce. The
filling will thicken as it cools.

Baker's note: Six ounces of wafers is just over a cup; fill a one-cup
measure to 1/2 inch above the rim.

Sandy U.



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