Chocolate Sandwich Cookies

Although "hate" is a strong word, I really hate most sandwich cookies. The filling is usually sweetened shortening and vanilla. This white chocolate filling really improves the overall flavor and makes for a much better dessert! The cookies in this recipe are delicately crunchy, and the whipped white chocolate is outstanding!

Cookie Dough:

1/2 cup butter at room temperature
1/2 cup granulated sugar
1 large egg
1 cup unsweetened Dutch Cocoa Powder
1/2 cup plus 2 tablespoons all-purpose flour

In a large bowl combine the butter and sugar and cream together until light and fluffy, and the egg and mix until it is incorporated. Add the cocoa and mix until consistent.

Add the flour and mix in by hand. You want to mix the minimum amount and still get the flour incorporated.

Turn the dough onto a piece of plastic wrap, wrap tightly and place in the fridge for two hours.

Preheat oven to 350 degrees.

After removing the plastic wrap, sprinkle confectioners sugar on rolling surface. Turn the dough onto the sugar and then roll the dough into a consistent 1/4 thickness. Using a 2-3 inch wide circular cookie cutter, cut as many circles as possible. Place the circles on a parchment covered cookie sheet. Take the unused dough, and reroll it to a 1/4 inch thickness and cut more circles, each time putting them on the parchment covered cookie sheet. Continue the process until all dough is used.

Bake in a 350 degree oven for 11-12 minutes. Transfer parchment paper to a wire cooling rack.

Let cool completely before filling.

The Filling:

1/4 cup plus 2 TBS heavy cream
1/4 stick butter (2 Tbs)
1 1/2 cups White Chocolate chips

Place the chocolate chips in a stainless steel mixing bowl.

Combine the cream and butter in a saucepan and bring to a boil, making sure the butter is completely melted.

Pour the cream/butter mixture over the white chocolate chips and let sit for 2 minutes.

Mix until all the white chocolate chips have completely melted, and then let it rest until room temperature.

Using a whipping attachment on your mixer, whip until medium peaks form.

Place a reasonable amount of filling between two cookies and refrigerate for at least 45 minutes to give the white chocolate a chance to set.