CHOCOLATE TRUFFLE SANDWICH COOKIES

INGREDIENTS

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter

3/4 cup cocoa powder

2 cups confectioners’  sugar

1 tsp vanilla

2/3 cup buttermilk

2 cups bittersweet chocolate chips

GANACHE FILLING:

1 cup whipping/heavy cream

1 cup plus 2 tablespoons semisweet chocolate chips

DIRECTIONS

Preheat the oven to 350° and line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda and salt.

In a large bowl, melt the butter (for 20-30 seconds or so in the microwave on low power) and then whisk in cocoa powder until smooth.  

Whisk in sugar, vanilla and buttermilk, then stir in the flour mixture until well combined.  

Stir in the chocolate chips.  

Place bowl in fridge to chill for about 30 minutes (or leave covered in fridge for up to 2 days).

Scoop dough in 1″ balls onto prepared baking sheet, and bake for 10-12 minutes, until cookies are set around the edges.

 Allow to cool on baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.

GANACHE: Place chocolate in a large, heat-proof bowl. 

In a small saucepan, heat cream over medium-high heat until just about to boil, then pour over chocolate. 

Allow to sit for 5 minutes, then whisk until smooth. 

Allow to cool in fridge for about 1 ½ – 2 hours (to firm up to a piping consistency; don’t be alarmed that it will be quite runny while it’s still warm- it WILL set).

Pipe chilled ganache on the flat side of one cookie. 

Gently place the second cookie bottom onto ganache layer, pressing gently to secure the cookie sandwich.