Spicy Chocolate Sandwich Cookies
Source of Recipe
Pretty Pink Butterfly
List of Ingredients
Spicy Chocolate Sandwich Cookies
1 1/2 cup(s) all-purpose flour, plus more for work surface
3/4 cup(s) unsweetened Dutch-process cocoa powder
1/4 teaspoon(s) coarse salt
1/4 teaspoon(s) finely ground pepper
1 tablespoon(s) good-quality instant espresso powder
1 teaspoon(s) good-quality instant espresso powder
1/2 teaspoon(s) ground cinnamon
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 cup(s) granulated sugar
1 large egg
1 tablespoon(s) milk
1 1/2 teaspoon(s) pure vanilla extract
Chocolate Whipped CreamRecipe
Whisk together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in a large bowl; set aside.
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
Mix in egg, milk, and vanilla.
Reduce speed to low.
Add flour mixture; mix until just combined.
Divide dough in half and wrap each piece with plastic wrap; refrigerate at least 1 hour and up to overnight.
Preheat oven to 350 degrees F.
Roll out dough 1/4 inch thick on a lightly floured surface.
Brush any excess flour off dough with a dry pastry brush.
Cut dough using a 2 1/2-inch heart-shaped cookie cutter.
Transfer heart shapes to baking sheets lined with parchment paper or a nonstick baking mat, spacing 1 inch apart.
Bake cookies until there is a slight resistance when you lightly touch the centers, about 10 minutes.
Transfer cookies to wire racks to cool completely.
Fill a pastry bag fitted with a 1/2-inch plain tip with the chocolate whipped cream.
Pipe cream onto half of the cookies; top with remaining cookies.
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