1 1/2 cups plus 3 Tbsp all-purpose flour
3/4 cup sugar
3/4 cup plus 1 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1 1/2 tsp salt
14 Tbsp unsalted butter, cut into 3/4″ cubes, at room temperature
Cream filling:
1/3 cup heavy cream
8 oz. white chocolate, chopped or chips
INSTRUCTIONS
1. For the Filling:
In a small pan, bring the cream to a boil. Remove from heat and add the chocolate. Let stand for 1 minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for 6 hours to thicken up.
2. For the Cookies:
In a large mixing bowl, combine flour, sugar, cocoa, baking soda, salt and mix on low-speed. With the mixer on, add butter, a piece at a time. The mixture will be dry and sandy at first but over 2 minutes, will form pebble-sie pieces that start to cling together.
Stop mixer and transfer dough to your board.
3. Pre-heat oven to 350F.
Separate dough into 2 pieces. Roll each piece of dough between 2 pieces of plastic wrap or parchment paper to 1/8″ inch thick.
Using a fluted cutter, cut into rounds. Scraps can be pieced together and rolled out again. Place 1/2″ apart on baking sheets lined with liners or parchment paper.
4. Bake for 12-15 minutes, rotating halfway through baking. Remove and cool in pan for 5 minutes, then transfer cookies to a cooling rack. Cool completely.
5. To Assemble: Lightly whip white chocolate cream to aerate and fluff up. Transfer filling to a pastry bag fitted with a 1/4″ plain tip.
Pipe about 1 1/2 tsp in the center of half the cookies. Top with another cookie to sandwich. Gently press down until cream comes to edges.
6. Cookies can be stored in a container for up to 3 days. Loosely cover.This was easy to make once you know how to work with the dough. I recommend using wax paper to roll the dough on, easy to remove the cookie and transfer to baking sheet.
Thanks New York Times for the recipe!
Snowman shape is sold at Bouchon during the Holidays. These are my style. Taste is very close since this recipe was posted on the NY Times and given by Bouchon Chef Thomas Keller.
