Directions
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Step 1
Sift together
All-Purpose Flour (3/4 cup)
,
Unsweetened Cocoa Powder (1/2 cup)
,
Baking Powder (1/4 tsp)
, and
Salt (1/8 tsp)
. Set aside.
Step 2
Using a stand mixer fitted with a paddle attachment or electric mixer beat
Unsalted Butter (3/4 cup)
until fluffy.
Step 3
Add
Granulated Sugar (3/4 cup)
and beat until incorporated. Add
Egg (1)
and
Pure Vanilla Extract (1 tsp)
and continue to beat on medium until egg is incorporated and the mixture is fluffy.
Step 4
Add dry ingredients to butter mixture and blend together until just incorporated.
Step 5
Divide dough in two, scooping out onto sheets of plastic wrap. Fold the plastic wrap over to seal and press each into a 1-inch flat disk. Refrigerate for at least 2 hours or overnight.
Step 6
Heat
Heavy Cream (4 fl oz)
and pour over
Semi-Sweet Dark Chocolate (1 1/3 cups)
Corn Syrup (1 Tbsp)
. Allow to sit for 5 minutes.
Step 7
Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
Step 8
Preheat oven to 375 degrees F (190 degrees C). Line baking trays with parchment.
Step 9
Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Dust a work surface with flour and roll dough out to 1/8-inch thickness. Cut into desired shapes and place 1-inch apart on baking trays.
Step 10
Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
Step 11
Bake cookies for 7 to 8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
Step 12
Once completely cooled, spread or pipe 2 to 3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
Step 13
Melt
Semi-Sweet Dark Chocolate (1/3 cup)
with
Corn Syrup (1 tsp)
. Pour into a disposable piping bag cut with a very small hole to drizzle chocolate designs over the cookie tops.
Step 14
Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3 to 4 or in the freezer for up to a month.
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