Time: 1 hour 25 minutes
Complexity: easily
Quantity: 9 sandwiches

These sweet, brownie-like chocolate cookies with a soft center pair perfectly with the mascarpone filling. You'll want to make this dessert again and again, and whipped cream, ice cream, or nut butter are great alternative fillings. To make these cookies kid-friendly, you can replace the rum with vanilla or almond extract. To prevent the filling from separating, use mascarpone and white chocolate at the same (room) temperature and gradually stir them together.

Ingredients:

Cookie

• 3/4 cup chopped dark chocolate
• 1/3 cup chopped dark chocolate
• 3 tbsp lightly salted butter
• 1 egg, room temperature
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup flour
• 1/8 tsp baking powder
• 1/4 teaspoon coarse salt

White chocolate filling

• 2 cups white chocolate, chopped
• 1/4 cup mascarpone, room temperature
• 1 tbsp dark rum

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

dark chocolate, dark chocolate, butter, eggs, sugar, vanilla extract, premium flour, white chocolate, mascarpone cheese, rum

We recommend

Preparation:

Step 1

• Cookie:

  
  Preheat oven to 350°F (177°C).
Step 2
• In a metal bowl, combine the two types of chocolate with the butter. Place the bowl over a pan of simmering water, creating a double boiler. Reduce the heat so the water remains hot but not boiling. Stir the contents of the bowl occasionally with a silicone spatula until the chocolate and butter are melted and smooth.
Step 3
• In a large bowl, whisk the egg, sugar, and vanilla extract until the mixture is smooth and pale yellow (about 1 minute).
Step 4
• In a separate bowl, combine the flour, baking powder, and salt. Sift and add to the egg mixture. Stir until combined. Using a silicone spatula, fold half of the melted chocolate into the batter and gently stir to combine. Add the remaining chocolate and stir again to combine.
Step 5
• Drop tablespoon-sized portions of the cookie dough onto a greased baking sheet or a greased parchment paper-lined baking sheet. Leave space between the cookies to allow for spreading during baking. You should end up with 18 cookies, and the number on the baking sheet will depend on the size.
Step 6
• Place the baking sheet in the center of the oven and bake for 4 minutes. Rotate the baking sheet 180° and bake for another 4 minutes. Remove from the oven. Let the cookies cool for 10-15 minutes before transferring to a plate.
Step 7

• Filling:

  
  Preheat the oven to 120°C (250°F). Place the chopped white chocolate in a baking dish (preferably a non-metal one) and melt it in the oven. Remove after about 10 minutes and stir. Return to the oven and continue baking until caramelized (about 10 minutes).
Step 8
• Meanwhile, whisk together the mascarpone and rum in a small bowl.
Step 9
• Place the caramelized chocolate in a medium bowl. Stir in the mascarpone mixture until combined. Refrigerate until the cookies are cool.
Step 10
• Allow the filling to come to room temperature before spreading it between the sandwich cookie halves.

Votes: 1