What do we love more than a sweetheart on Valentine’s Day? A double dose of chocolate! You can keep the rolled out dough in the freezer for many weeks until you’re ready to punch your cookies out and bake them.
Ingredients
Chocolate Sandwich Hearts
7ouncesbutter
1/3cup+2Tbsp brown sugar
¼cuppowdered sugar
2Tbsphoney
2-1/3cupsall-purpose flour
¼cupcocoa powder
1tspKosher salt
1egg white
2Tbspcocoa nibs or sprinkles
Chocolate Filling
3ouncesbutter
4ounceschocolate of your choice
Instructions
Chocolate Sandwich Hearts
Cream the butter, sugars and honey with the paddle attachment of your stand mixer (or use softer butter and cream in a bowl with a wooden spoon). Add dry ingredients and mix until a dough forms.
Roll your dough out between two sheets of parchment paper (they should each be about the size of your cookie sheet) using a rolling pin. Place your dough between the sheets of paper onto a cookie sheet and chill until firm.
Preheat oven to 350F.
Slide the cooled dough onto your counter. Peel back the top sheet of parchment paper and place it back on the cookie sheet. Cut out your cookies with a cookie cutter. Cut out a window using a smaller cutter in the center of half of the cookies.
Beat the egg white with a fork and brush over the top of each cookie with a cut out. Sprinkle cocoa nibs or sprinkles over the egg white (this is optional, but gives the cookies a little extra love)! Bake for 10-12 minutes or until the cookies begin to feel dry on the edges. Allow to cool completely on the cookie sheet.
Once cooled, spread chocolate on half of the cookies. Top with a second cookie.
Chocolate Filling
Melt the butter and chocolate together in the microwave or over a double boiler. Cool until spreadable.