Name: Chocolate Crème Sandwiches From Dorie'S Cookies
Cuisine: International
Ingredients: FOR THE COOKIES; 2 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 13 tablespoons unsalted butter, cut into chunks, at room temperature; 2/3 cup sugar; 3/4 teaspoon fine sea salt; 1 large egg white, at room temperature; 1 teaspoon pure vanilla extract; FOR THE FILLING; 6 tablespoons unsalted butter, cut into chunks, at room temperature; 1 1/4 cups powdered sugar; 2 teaspoons pure vanilla extract; 1/4 teaspoon fine sea salt

Ingredients

FOR THE COOKIES

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

13 tablespoons unsalted butter, cut into chunks, at room temperature

2/3 cup sugar

3/4 teaspoon fine sea salt

1 large egg white, at room temperature

1 teaspoon pure vanilla extract

FOR THE FILLING

6 tablespoons unsalted butter, cut into chunks, at room temperature

Method

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1.
A word on cocoa: The darker the cocoa you use for these, the darker and more like Oreos your cookies will be. I use cocoa powder made by Valrhona; it's very dark brown with hints of red. If you want an even darker color, you can use a combination of black cocoa (available online from King Arthur Flour) and Dutch-processed cocoa powder. As with all cookies, it's the taste that counts. Because cocoa has no fat, it will never have the richness of your favorite chocolate, but it will give rich flavor to whatever you're baking, so choose your cocoa as carefully as you choose your chocolate. TO MAKE THE COOKIES: Whisk the flour and cocoa together. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Add the egg white and mix for 2 to 3 minutes, scraping the bowl as needed, until the white, which will curdle the mixture at first, is fully incorporated and the mixture is once again smooth. Mix in the vanilla. Turn off the machine, add the flour and cocoa all at once and pulse until the risk of flying flour has passed. Turn the mixer to medium and mix until you have a dough that holds together and forms clumps when pinched - it shouldn't come together in a ball. Scrape the dough out onto a work surface and knead it until it comes together. Divide the dough in half and flatten into disks. Working with one piece of dough at a time, roll the dough between pieces of parchment paper to a thickness of 1/8 inch. Slide the dough, still between paper, onto a baking sheet - you can stack the slabs - and freeze for at least 1 hour. GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Have a 2-inch-diameter cookie cutter (or the cutter of your choice) at hand. Working with one sheet of dough at a time, peel away both pieces of parchme

Chocolate Crème Sandwiches From Dorie'S Cookies

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