Blackout Chocolate Shortbread Sandwich Cookies
Rich and decadent, these Blackout Chocolate Shortbread Sandwich Cookies are so tender that they melt-in-your mouth. Two double chocolate chip roll-and-slice shortbread biscuits surround a silky bittersweet chocolate ganache. These are absolutely indulgent without being overly sweet. Yields about 24 sandwich cookies
Servings
24sandwich cookies
Servings
24sandwich cookies
Ingredients
Double Chocolate Chip Shortbread Cookies
Bittersweet Chocolate Ganache
Instructions
Double Chocolate Shortbread Cookies
  1. In a small, microwave safe bowl, heat the 24 grams of dark/bittersweet chocolate chips in the microwave until melted. Start with thirty seconds, remove and stir, put in for another fifteen seconds, remove and stir–repeat until fully melted and set aside.
  2. In the bowl of a stand mixer, or with a hand mixer, cream together the butter, granulated sugar, and powdered sugar for about 3-5 minutes on high until light and fluffy. Use a spatula to scrape down the sides of the bowl as needed.
  3. Add 1 1/2 tsp vanilla extract. Mix to combine. Then add the melted chocolate and mix until fully incorporated.
  4. In a medium bowl, whisk together the flour, almond flour, and cocoa powder (I used red cocoa for this, but you can use either regular or dark depending on just how rich you want these to be).
  5. Add the dry ingredients to the mixing bowl 1/2 at a time. Mix until combined.
  6. Using a food processor, blitz the milk chocolate chips until they are in small pieces. Stir into the dough.
  7. Take half of the dough and roll it into a log. Wrap tightly with plastic wrap. Repeat with the other half of the dough. Stick the two logs in the freezer for about 2 hours, or until solid.
  8. Preheat the oven to 350°F and line two baking sheets with parchment paper. Unroll your logs of dough. Using a serrated knife, cut rounds that are about 1/3-1/2 cm thick. Line the rounds of dough on the cookie sheet and bake for 10-11 minutes. Allow to cool on the sheet about 1 minute before transferring to a cooling rack or a cool sheet pan.
Bittersweet Chocolate Ganache
  1. Place the chocolate in a small-to-medium sized bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to boil along the edges–the bubbles should start to roll into the middle but you don’t want it to get too hot and burn! Remove the heavy cream from the heat and pour over the chocolate. Shake the bowl so that the chocolate is fully covered by the cream. Allow to sit for 1-2 minutes.
  2. Using a spatula, start at the center of the bowl and stir until the chocolate is fully melted. Stir in the salt. Allow the ganache to cool in the refrigerator until it is firm yet still spoonable/spreadable.
  3. Once the ganache is ready and the cookies are cooled, use a butter knife to spread the chocolate on the bottom side of one cookie–you don’t want it to be too thick, but you also don’t want to have too little, I like to keep my filing about the same thickness as one cookie. Place another cookie on top. Repeat until all are filled or you run out of ganache.

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