We asked Nick Malgieri for the best chocolate cookie recipe he could come up with, and this was it.
It is adapted from "Swiss Baking and Confectionery," by Walter Bachmann (Maclaren, 1949), a Swiss pastry chef in London after World War II.
STORE: In an airtight container at room temperature for 3 to 4 days. Unsandwiched cookies may be frozen for up to 1 month; for best results, do not freeze this delicate dough. The filling can be made up to 5 days in advance; keep refrigerated and bring to room temperature before spreading.
Servings: 18 sandwich cookies
- For the dough
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 ounces semisweet chocolate, melted and cooled
- 1 3/4 cups flour (spoon flour into a dry-measuring cup and level off), plus more for dusting
- For the filling
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon light corn syrup
- 2 ounces semisweet chocolate, cut into 1/4-inch pieces
- 2 ounces milk chocolate, cut into 1/4-inch pieces
- For assembly
- Confectioners' sugar, for dusting
For the dough: Beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour, continuing to mix until the dough is smooth. Transfer to a piece of plastic wrap and press the dough into a rectangle about 1/2 inch thick. Wrap and refrigerate for about 1 hour, until it is firm.
While the dough is chilling, make the filling: Combine the cream, butter and corn syrup in a medium saucepan over medium-low heat until the mixture bubbles; this will take about 5 minutes. Remove from the heat and add both chocolates. Shake the pan gently to submerge the chocolate in the hot liquid. Let it stand for 5 minutes, then whisk smooth and scrape the filling into a bowl. Let stand at room temperature or in the refrigerator until it reaches a spreadable consistency.
When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.
If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide the dough in half and, on a lightly floured surface, roll one half about 3/16 inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on the prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save the scraps, reroll them and cut more cookies. Bake for 8 minutes, then rotate the baking sheets front to back and top to bottom; bake for 4 to 7 minutes, until the cookies are firm. Transfer the cookies to a wire rack to cool completely.
To assemble: When the cookies and filling have cooled, arrange half of the cookies bottom (flat) side up. Place a dab of filling on each and cover with the remaining cookies, placing the flat sides together. Dust the tops very lightly with confectioners' sugar before serving.
From pastry chef-instructor and cookbook author Nick Malgieri.
Tested by Jane Touzalin.
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