You never thought sandwich cookies could be better until you try them with chocolate wafer cookies and creamy chocolate filling. We love ganache and these chocolate cookies pair perfectly with this rich, smooth chocolate. Be sure and use good quality chocolate.
Chocolate Slice and Bake Cookie Recipe
Yeild: 2 dozen cookies or 9-12 sandwich cookies
- 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 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.
- 1/4 cup whipping cream
- 1 tablespoon butter
- 2 tablespoons light corn syrup
- 6 ounces semisweet baking chocolate or chocolate wafers
- Mix the whipping cream, butter, and light corn syrup in a heavy saucepan. Heat until it simmers.
- Remove the pan from the heat and immediately add the semisweet baking chocolate chopped into pieces or 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.