This week has been whoa. A lot of weird things have happened, and being my birthday week, I tried to put it all in perspective. Life can sucker punch you sometimes, and you just have to keep going, even when it’s hard and hurts.
What doesn’t hurt is having a good cookie around. These cookies are amazing, the cookie itself isn’t too sweet, but definitely full of chocolate flavor. The inside, now that is what I call a little piece of happiness. Milk chocolate that is smooth, sweet, and just comforting enough to make the car repair bill sting a little less.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
2 sticks softened unsalted butter
3/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
raw sugar for dusting
Whisk together flour, cocoa powder, baking powder, and salt.
Beat butter and sugar with an electric mixer until pale and fluffy, then add yolk and vanilla. At low speed, mix in flour mixture just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, about 2 hours
Preheat oven to 350 degrees
Roll dough out, using a biscuit cutter cut into circles and lay on a parchment or silpat lined baking sheet. Sprinkle some raw sugar on top of each cookie and bake for 15-20 minutes or until no longer shiny. Let cool for 30 minutes or until room temperature
Milk chocolate filling
2/3 cup heavy cream
8 oz cooled/melted milk chocolate
4 T softened unsalted butter
Heat cream in a pan until simmering
Take cream off heat and let cool
Add cream to milk chocolate stirring until incorporated
Add butter and mix until smooth
Let stand until firm, about 15 minutes
Using a piping bag and tip (I used star tip) pipe filling onto one cookie and add another on top. Can keep at room temperature for up to a week.