At least, that's my best guesstimate. Because I ate not one, but two of these heavenly wonders. After dinner tonight, I wanted a little something sweet. Okay, I really wanted a warm, chewy, fresh-baked chocolate chip cookie. But, horror! We were out of chocolate chips. Not just almost out, but completely out. I'll have to add that to my Sam's Club list for this week. That, and another 10 lbs of flour and some cocoa. Because I've been doing THAT much baking recently. Yeah. Ten pounds right on my ass.
Anyway, we were out of chocolate chips, but we had half a container of Hershey's cocoa powder and a bag of confectioner's sugar. Then, I remembered this recipe that a friend had shared a while back. I just had to go there. Now I have a whole tray of cookies waiting to be iced. Am I complaining? Heck no.
Here's the recipe, but you really need to hop on over to smitten kitchen to read the author's funny little tales that go along with each recipe. She really is my favorite internet cook.
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
- Set two racks in the middle of the oven. Preheat to 375°F.
- In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
- Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
- To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
- To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.