white sugar150 g; or powdered sugar 1 cup (120 g)¾ cups
large egg1
pure vanilla extract2 tsp
chocolate chips100 g; for ganache½ cup
heavy whipping cream, hot60 ml¼ cups
pure vanilla extractfor ganache½ tsp
Steps
1
Sift flour, cocoa powder, and salt into a medium bowl and whisk together until well combined.
2
Using a stand mixer or hand mixer, beat softened butter and sugar on medium speed for 2 minutes, scraping down the sides and bottom of the bowl.
3
Add egg and vanilla extract, and beat for 1 minute until well incorporated.
4
Add dry ingredients in two additions on low speed until just combined. Transfer dough to a large bowl and knead by hand for about 1 minute until smooth.
5
Divide dough into 2 equal portions. Place first portion on parchment paper and flatten by hand into a medium disc. Cover with another piece of parchment and roll with a rolling pin to make a large circle (30 cm diameter). Transfer to a baking sheet and place in freezer for about 10 minutes to firm.
6
Using a round cookie cutter, cut dough into circles. Transfer to a baking sheet, cover, and refrigerate.
7
Repeat with the second dough portion, using a smaller cutter to cut a hole into the center of each circle. Cover and refrigerate.
8
Gather dough scraps, combine, and re-roll to cut additional cookies.
9
Bake in a preheated 200°C (400°F) oven on the center rack for about 13 minutes or until light golden. Cookies with holes require less time. Transfer to a cooling rack to cool completely.
10
Melt chocolate chips in a double boiler. When chocolate begins melting, add hot cream and stir constantly until smooth and glossy. Remove from heat and stir in vanilla. Let cool for about 20 minutes.
11
Place 0.5 to 1 teaspoon of chocolate ganache in the center of base cookies, then gently press a hole-cut cookie on top.
PrimedTableBETA
