Chocolate Sandwich Cookies with Whipped Bourbon Ganache

• Baking & Spices

  • 2 cups All-purpose flour
  • 2/3 cup Dutch-processed cocoa, good quality powder
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 1/2 lb Semi-sweet chocolate chips
  • 1 Sprinkles, assorted
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 1/4 cups Heavy cream

• Beer, Wine & Liquor

  • 3 tbsp Bourbon

Found on liberatedwine.com

Ingredients

• 2 cups all-purpose flour
• ⅔ cup good quality Dutch-processed cocoa powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 1 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• ½ lb. semi-sweet chocolate chips
• 1¼ cups heavy cream
• Pinch salt
• 3 tablespoons bourbon
• Assorted sprinkles, if desired

Directions

• In a medium bowl, sift together the flour, cocoa powder and salt. Set aside.
• In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar until fluffy, about 3 minutes. Add the vanilla extract and mix to combine.
• Slowly add in the flour mixture, mixing until dough forms. The dough will be very thick.
• Pour the dough out onto a sheet of parchment paper, and use your hands to gather it into a ball, if needed. Place another sheet of parchment on top. Use a rolling pin to roll out the dough between the two sheets of parchment, until dough is about ⅛-inch thick.
• Place the rolled out dough on a cookie sheet and then refrigerate for 30 minutes. While the dough is chilling, preheat the oven to 350F.
• Cut out the cookies using a round cookie cutter and place cutouts on a parchment lined cookie sheet. You can do this on the sheet of parchment youve already used, by cutting out cookies and then removing the excess dough. Re-roll any excess dough and cut into cookies as well.
• Bake for 15 minutes or until firm and crisp. Remove from oven and let the cookies cool for 3 minutes on the hot baking sheet before transferring to a wire rack to cool completely.
• Place the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until simmering.
• Pour the hot cream over the chocolate and let sit for 3-5 minutes then stir until smooth. Add the pinch of salt and the bourbon and mix well.
• Refrigerate the ganache until it is firm all the way through, then use an electric mixer with whisk attachment to beat until light and fluffy, about 2-3 minutes.
• Pipe or spread whipped ganache on the bottom of a cookie, then top with another to form a cookie sandwich. Repeat until all cookies have been used. Roll in sprinkles, if desired.