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Mini Chocolate Cookies




Source of Recipe


From GMA's Food Editor and author, Sara Moulton


List of Ingredients




2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (not robust or blackstrap)
About 1/3 cup sanding or granulated sugar for tops of cookies

Recipe



Whisk together flour and salt in a bowl until combined.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about two minutes in a stand mixer (preferably fitted with paddle attachment) or four minutes with a handheld.

Add whole eggs, yolks and chocolate, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well.

Put oven racks in upper and lower thirds of oven and preheat oven to 350° F.

Drop teaspoons of batter one inch apart on two ungreased baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed up, about seven to eight minutes total, then transfer with a metal spatula to racks to cool completely.

Cool baking sheets and make more cookies with remaining dough on cooled sheets.

Whisk together eggs, confectioner's sugar, butter, and chocolate in the top of a double boiler or a large metal bowl set over a pot of simmering water and cook, whisking, until a thermometer registers 170° F.

Remove top of double boiler (or bowl) from pot and set in a larger bowl of ice and cold water, then stir occasionally until cold.

Remove from ice water and beat with cleaned beaters at medium-high speed until pale and fluffy, about three minutes.

To fill the cookies, spread a teaspoon filling on flat side of one cookie, then place flat side of a second cookie over filling to form a sandwich. Fill remaining cookies in same manner.

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature, for about four days.