Chocolate Cream Cookies

Chocolate Cookies:  In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate chips (or chopped chocolate). Remove from heat and let cool to lukewarm. Then add the sugar and whisk until combined. Whisk in the egg and vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add the flour mixture to the chocolate mixture and stir to combine. Keep stirring (with a spatula or wooden spoon) until the batter comes together and you have a smooth and soft dough (like putty). Divide the dough in half and let sit at room temperature for about one hour or until firm enough to roll into a log shape.

With your hands, roll each half of dough into a log shape that is about 5 inches (12.5 cm) long. Place the logs at one end of a 12 inch (30 inch ) square of parchment or wax paper and roll up, trying to keep the round log shape as you roll. Refrigerate until firm. This will take several hours, or overnight. Check logs after about an hour, if the logs are not prefectly round, remove from refrigerator and re-roll until you have a nice round shape. You may have to do this a few times. At this point the logs can be stored in an airtight container in the refrigerator for about one week or they can be frozen for about one month. Defrost in the refrigerator overnight.

Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper. 

Cut the log into 1/4 inch (6 mm) slices. Place cookies on the baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 17-22 minutes or just firm to the touch. Remove from oven and place on a wire rack to cool.

Take one cookie and spread about 1 tablespoon of filling on flat side of cookie. Top with another cooke, flat side down, and gently press together.

Cream Filling: In the bowl of your electric mixer (or with a hand mixer), beat the butter until creamy and smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat until filling is of spreading consistency. Filling can be covered and stored at room temperature for a day or two, or in the refrigerator for about 10 days. Bring to room temperature before using.

Makes about 20 sandwich cookies.