Description
Experience the perfect balance of a brittle, deep chocolate wafer and a smooth vanilla-infused cream filling. These homemade sandwich cookies use black cocoa and a methodical sanding technique to achieve an authentic snap and classic dark color.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup black cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cool and cubed
- 1 large egg
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla bean paste or extract
- 1 pinch fine sea salt
Instructions
- Combine flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar in a food processor and pulse until evenly distributed.
- Add cubed butter and pulse until the mixture resembles fine breadcrumbs, then add the egg and process until the dough begins to clump.
- Scoop dough into small portions, roll into balls, and flatten on parchment-lined trays to 1/8-inch thickness.
- Refrigerate the trays for at least 10 minutes to stabilize the fat and allow the flour to hydrate properly.
- Bake at 375°F (190°C) for 9 to 10 minutes, rotating trays halfway through, until fragrant and firm.
- Beat the filling butter and vanilla until voluminous, then gradually incorporate sifted powdered sugar and salt until smooth.
- Apply a teaspoon of filling to the center of a cooled wafer, top with another wafer, and press gently to the edges.
Notes
Using black cocoa is the critical factor for achieving the signature dark color and alkalized flavor profile of a professional sandwich biscuit. If the dough becomes too warm during the shaping process, chill it briefly to ensure the cookies maintain their sharp edges and do not spread excessively during the bake.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American