Hot Chocolate Sandwich Cookies
Makes about 25 cookies
  • 5 tablespoons (70 grams) unsalted butter, softened
  • 8 ounces (225 grams) semisweet chocolate, chopped
  • 3 tablespoons (15 grams) Dutch process cocoa powder
  • 3 large eggs (150 grams)
  • 11⁄4 cups (250 grams) granulated sugar
  • 1⁄2 teaspoon (1.5 grams) fine sea salt
  • 1 tablespoon (14 grams) canola oil
  • 1 teaspoon (4 grams) vanilla extract
  • 1⁄2 cup plus 1 tablespoon (71 grams) all-purpose flour
  • 3⁄4 teaspoon (3.75 grams) baking powder
  • Mint Meringue Filling (recipe follows)
  • 5 large candy canes (210 grams), crushed
  1. Preheat oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
  2. In a small heavy-bottomed saucepan, heat butter over very low heat. Add chocolate, and melt together, stirring frequently to prevent chocolate from scorching. Cook until mixture is warm to the touch but not hot. Add cocoa, and whisk until combined. Remove from heat, and keep warm. (Alternatively, in a microwave- safe bowl, heat butter and chocolate on high in 30-second intervals, stirring between each, until melted and smooth. Whisk in cocoa.)
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and salt at medium-high speed until very light and fluffy, 3 to 5 minutes. With mixer on low speed, add oil and vanilla, beating just until combined. Add warm chocolate mixture, beating until combined.
  4. In a small bowl, whisk together flour and baking powder. Gradually add flour mixture to egg mixture, beating until combined. Using a spatula, finish stirring batter. Let stand until batter firms to the consistency of a thick brownie batter, about 5 minutes. Drop batter by heaping 2 tablespoonfuls at least 2 inches apart onto prepared pans.
  5. Bake, one batch at a time, until puffed and cracked and edges are set, 8 to 12 minutes. Pipe or spoon Mint Meringue Filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling, gently pressing together until filling reaches edges of cookies. Roll cookies in crushed candy canes. Serve warm or at room temperature. Cookies are best the day of baking but will keep in an airtight container at room temperature for up to 3 days.
Recipe by Bake from Scratch at