Ingredients

The following ingredients have 4 Servings
  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup + 2 tbsp all-purpose flour
  • 1/2 cup unsweetened natural dark cocoa powder
  • 12 tbsp unsalted butter at room temperature
  • 3 cups confectioners sugar
  • 1 tsp vanilla extract

Instruction

  • In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, sugar and salt on medium speed for 4-5 minutes or until light and fluffy. Beat in egg until combined. Scrape down the sides and bottom of the bowl as needed.
  • Sift the flour and cocoa powder together in a medium bowl. On low speed, slowly add flour mixture to butter mixture. Do not overmix but make sure all the flour is incorporated. 
  • Turn the dough onto a surface and push together into a flat square. Wrap in plastic wrap and place in fridge for 1 hour.
  • Preheat oven to 350°F. Remove dough and divide into 4 equal pieces. Place the dough between two pieces of parchment paper and roll to 1/8" thickness. Use a small circle cookie cutter and cut into individual rounds and place on a parchment-lined baking sheet. Leave at least 1/2" between each cookie.
  • Bake for 15 minutes, rotating the pan halfway through. Remove from oven and transfer to cooling rack.
  • While cookies are cooling, make cream filling. In a large bowl using a hand-held mixer or a stand mixer fitted with a whisk attachment, beat the butter, sugar and vanilla extract until light and fluffy, about 2-3 minutes.
  • Assemble the cookies by spreading 1/2 tbsp of filling between two cookies and press. Scrape away the excess filling to even out the sides.