Chocolate Cream Cookies Recipe & Video

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A lovely deep chocolate flavor. A buttery crisp texture. And a delicious buttery sweet cream filling. That is a Chocolate Cream Cookie. This is a sandwich cookie at its best. I must say, they are highly addictive. And while the kids may want to dunk theirs in a tall glass of cold milk, I prefer mine with a strong cup of coffee.

This recipe is one I adapted from Joanne Chang's excellent baking book "Flour", which includes recipes from her popular Boston bakery by the same name. This Chocolate Cream Cookie starts with a chocolate cookie which is quite similar to a chocolate wafer cookie. The batter contains both semi sweet chocolate and unsweetened cocoa powder. You can use either semi sweet or bittersweet chocolate chips or you can cut up your favorite bar of semi sweet chocolate. The cocoa powder can be either Dutch processed or regular unsweetened, but my preference is Dutch processed (Valrhona). I love how we do not use an electric mixer to make this batter. It is more like a brownie batter as you just mix everything together in one big bowl until it comes together to form a smooth soft dough (like putty). What's interesting it that once the batter is made, it is divided in half, and left to sit on the counter for about an hour or until it is firm enough to roll into a 5 inch (12.5 cm) log shape. Now, due to the texture of the dough, when you roll it, it has a tendency to flatten, so the shape is more oblong than round. But don't worry, this can be recitified. Just roll each log in a piece of parchment or wax paper and place in the refrigerator. Then, after about an hour of chilling, simply remove each log from the refrigerator and re-roll into a round shape and place back in the refrigerator (you may have to repeat this step a few times until you get a nice round shape) until the logs are firm (several hours or preferably overnight). At this point the logs can be stored in the refrigerator for a week or they can be frozen for about a month. That means you can have cookies on demand so you don't have to bake the entire log at once. Slice off as many thin rounds as you like and bake just until firm to the touch. Let cool and as you wait make the creamy sweet filling which is actually a confectioners frosting made with confectioners sugar (powdered or icing), butter, vanilla extract, and a little miilk. The good thing is that the filling, like the cookies, can be made and stored in the refrigerator for about 10 days. Just bring to room temperature before using.