Chocolate Cookies: In a heatproof bowl, placed over a saucepan of simmering water, melt the butter
and chocolate chips (or chopped chocolate). Remove from heat and let cool
to lukewarm. Then add the sugar and whisk until combined. Whisk in the egg and
In a separate
bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the flour mixture to the
chocolate mixture and stir to combine. Keep stirring (with a spatula or wooden
spoon) until the batter comes together and you have a smooth and soft dough
Divide the dough in half and let sit at room temperature for about one hour or
until firm enough to roll into a log shape.
With your hands, roll each half of
dough into a log shape that is about 5 inches (12.5 cm) long. Place the logs at
one end of a 12 inch (30 inch ) square of parchment or wax paper and roll up,
trying to keep the round log shape as you roll. Refrigerate until firm. This
will take several hours, or overnight. Check logs after about an hour, if the logs
are not prefectly round, remove from refrigerator and re-roll until you have a
nice round shape. You may have to do this a few times. At this point the logs
can be stored in an airtight container in the refrigerator for about one week or
they can be frozen for about one month. Defrost in the refrigerator overnight.
Preheat oven to
325 degrees F (165 degrees C) and place oven rack in the center of the
oven. Line a baking
sheet with parchment paper.
Cut the log into 1/4 inch (6 mm) slices. Place cookies on the baking sheets,
spacing about 2 inches (5 cm) apart. Bake for about 17-22 minutes or just firm
to the touch. Remove from oven and place on a wire rack to cool.
Take one cookie and spread about 1 tablespoon of filling on flat side of cookie.
Top with another cooke, flat side down, and gently press together.
Cream Filling: In the
bowl of your electric mixer (or with a hand mixer), beat the butter until creamy
Beat in the vanilla extract. With the mixer on low
speed, gradually beat in the sugar.
the sides of the bowl as needed. Add the milk and beat until filling is of
spreading consistency. Filling can be covered and stored at room temperature for
a day or two, or in the refrigerator for about 10 days. Bring to room
temperature before using.
Makes about 20 sandwich cookies.