Oxaca Chocolate Sandwiches
Course:
Dessert, Cookies
Cuisine:
Mexican
Time:
Prep Time: 40 mins., Cook Time: 12 mins.
INGREDIENTS:
Cookies:
- 1 cup ground Oaxaca chile chocolate
- ¾ cups butter (1 ½ sticks), softened
- 1 ½ cups sugar, with a separate bowl of more for pressing cookies
- 1 teaspoon cinnamon
- 1 large egg, room temperature
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ½ cups all-purpose flour
Filling:
- 1 teaspoon vanilla extract
- 2 tablespoons of ground cinnamon
- 1 cup of softened butter
- 3 cups of powdered sugar
DIRECTIONS:
Cookies:
- Preheat oven to 375°F.
- Grind down the chocolate with a zester if you purchased a bar, otherwise put chocolate in a bowl and set aside.
- Cream butter and sugar together, add in cinnamon. Add in egg. Mix in baking soda, baking powder and chocolate. Mix in flour.
- Using a 1¼ inch ice cream scoop, place dough on a parchment lined baking sheet five inches apart.
- Sprinkle sugar over the top of the dough balls.
- Gently press a flat-bottomed glass into each ball, flattening it into ¼ inch thick discs.
- Bake until cookies are firm, approximately 10-12 minutes, and transfer to wire rack for cooling.
Filling:
- Combine ingredients in a mixer and beat on medium until well-integrated.
- Take one cookie and spread with frosting, to the edge and up to ½-inch thick, place another cookie on top making a sandwich.