This recipe swap is happening over at i have to say... and I thought I'd put a recipe in and check out the other entries. My first time to participate in a group blogger activity! I haven't had a chance to actually make these for picture-taking purposes, so I'll just have to say loudly that these ARE VERY GOOD. I'm often asked for the recipe.
The original Chocolate Chews recipe comes from Nick Malgieri's How to Bake. I've left out his add-ins, changed the size of the cookie and added filling.
Chewy Chocolate Sandwich Cookies
8 oz. semisweet choc.
3 oz. unsweetened choc.
8 T (1 stick) unsalted butter
1 1/4 c sugar
2 t vanilla
2/3 c bleached all-purpose flour
1/2 t baking powder
1/4 t salt
1. Set racks in the upper and lower thirds of the oven and preheat to 325 degrees.
2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture.
5. Drop teaspoon-size cookies onto prepared pans (lined with parchment). Bake for about 8-10 minutes, until the cookies are just slightly firm and cracked. (Watch carefully, as baking time is adjusted for smaller-size cookies than original recipe). For smaller cookies, drop smallers balls and shorten baking time.
6. Cool on the pans.
(These cookies are best the day they're made. If they bake too long, they get dry and crumbly pretty quickly, so best to watch the first batch carefully and taste test before determining your oven's perfect bake time.)
Chocolate Ganache Filling
Classic ganache is made of equal parts chocolate and cream. Use semisweet or bittersweet or a combination of both.
(I don't know the ideal amount to make for filling these cookies, but if you have leftover ganache, it freezes very well for a long time.)
Put 8 oz. chocolate in large bowl (chopped in small pieces or use chips)
Bring 8 oz. heavy cream just to a boil.
Pour cream over chocolate. Let stand for about 3-5 minutes. Whisk until smooth.
Allow to cool and firm up a bit before filling/sandwiching your cookies.
(It may be a good idea to put the filled cookies in the fridge to help the filling set.)