Decadent Chocolate Cookies by Kirsten Tibballs

Directions

• Vanilla Ganache
• In a saucepan boil the cream, vanilla, inverted sugar and butter. (If you don’t have inverted sugar, you can use honey.)
• Pour over the two couvertures in a bowl and whisk to combine.
• Cover with plastic wrap touching the surface of the ganache and cool at room temperature until it reaches a piping consistency.
• Chocolate Cookies
• Preheat the oven to 160°C.
• Line 3 standard baking trays with Silpat mats or baking paper.
• Combine the flour, cocoa powder, cream of tartar, bicarbonate of soda and salt in a bowl. Set aside. (If you can’t get cream of tartar, you can replace it by adding a small amount of lemon juice into the butter.)
• Melt the butter in a small saucepan or the microwave.
• Once fully melted, stir in the chocolate, and combine until smooth. If the chocolate doesn’t completely melt from the heat of the melted butter, you can apply a little bit more heat. Leave at room temperature to cool.
• In the bowl of a stand mixer fitted with a whisk attachment, place the eggs, caster sugar and brown sugar and whisk for 5-6 mins until pale and light.
• Change to a paddle attachment and add the dry ingredients, until just combined.
• Add in the cooled chocolate and butter mixture and combine. Transfer the mixture into a piping bag fitted with a 12mm plain piping tube.
• Pipe approximately 30mm discs onto your lined trays, leaving room between to allow for spreading.
• Bake for 8-9 mins at 160°C until risen and with a cracked on top. Leave to cool on the trays.
• Once cool, turn over every second biscuit. Place the ganache once set into a piping bag with a 12mm plain piping tube.
• Pipe onto the turned over biscuits and then sandwich together.