Chocolate with Carmelized White Chocolate Sandwich Cookies

WHITE CHOCOLATE FILLING: 

2 cups of good white chocolate, chopped

1/2 cup mascarpone cheese

2 TBSP dark rum 

Place the white chocolate in a baking dish and place in a 250°F oven for about 10-15 minutes.  Stir it a bit and return it to the oven for another 10 minutes.  When you remove it from the oven, it may have a dried and slightly golden appearance.  And even though it may seem dry, add the mascarpone and rum and whisk till blended.  It will take on a smooth texture again.  Place in the refrigerator for 10-15 minutes to chill.

COOKIES:

1/2 cup semi sweet chocolate, chopped

1/4 cup bittersweet chocolate, chopped

1/3 cup unsweetened chocolate, chopped

3 TBSP butter

1 large egg

1/3 cup sugar

2 tsp pure vanilla extract

1/4 cup all purpose flour

1/8 tsp baking powder

1/4 tsp salt 

Preheat your oven to 350°F.  Line 2 baking sheets with parchment paper. 

Place the chocolate in a bain marie.  (A bowl set over a pot of simmering water.  Be sure the bowl does not touch the water.)  And stir the chocolate until melted.  Add the butter and stir until combined.

In a separate bowl, whisk the egg, sugar and vanilla extract and set aside. 

Combine flour, baking powder and salt.  Sift the dry ingredients into the egg mixture.  Add the chocolate in 2 additions.  The batter will have almost the texture of a brownie batter. 

Using a teaspoon, drop the batter onto the pan.  (I used an actual tablespoon to try and be exact so that my cookies would be the same size.  I might have liked them a bit smaller so I am suggesting a teaspoon instead.)  The batter spreads a lot while baking, so space them out.  I only put 6 cookies to a sheet.  Bake them for 6-8 minutes, depending on which size spoon you measure, and until the edges look crisp but there is still a softness to the center. 

IMPORTANT NOTE:  Be sure to let the cookies cool completely on the pan before transferring them to a wire rack.  The cookies, when first out of the oven are pretty fragile while warm.  And they will break easily if you try to remove them too soon. 

When the cookies are completely cooled, match them up according to size.  Spread a dollop of caramelized chocolate filling in the center and top with another cookie.  Eat one right away if you can’t resist!  But the filling thickens a bit as they set. 

This recipe makes 12-18 cookies, again, depending on the size.  So I doubled the recipe.  You know…..you can never have too many cookies!

 

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