You can make these oreo or fudgee-o style, depending on how you fill them. Buttercream icing with a splash of Kahlua or peppermint extract is yummy. I love a little chocolate truffle filling with a splash or Grand Marnier best personally. I’ve made large batches of these and filled them with various flavoured fillings. They’ve been very popular…
Chocolate Cookie Dough:
1 1/4 cups all purpose flour
1/4 tsp salt
3/4 cups (1 1/2 sticks) butter or margarine
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
3/4 cups Dutch process cocoa powder (fair trade)
Flavoured Buttercream:
3 tablespoons unsalted butter
1 cup (plus a tablespoon or two) icing sugar
1 tbsp liquor (Kahlua, peppermint, etc)
1 tsp vanilla extract
Truffle filling: I can’t remember my exact measurements for this, but it shouldn’t be a problem since it’s so simple. Chop your chocolate up into small pieces and add hot cream while stirring until it is a spreadable consistency. Add a splash of liquor, such as Grand Marnier, for flavour and to lengthen it’s shelf life. Delicious.
Method: The dough:
- Whisk together the flour and salt, set aside.
- Beat the butter and sugar until light and fluffy, then add the egg and vanilla blend just until combined.
- Stir in the cocoa. Next this stir in the flour mixture gradually.
- Divide the dough into two pieces, flatten these into disks and chill them in the fridge until firm (1-2 hrs). This will make the dough much easier to roll out
- The icing is simple, just add everything to the bowl and cream it. Make sure your cookies are completely cool before icing them.
