Double Chocolate Mousse Cookies

Summary: Minimally adapted from Abby Dodges #Irene Double Chocolate Mousse Cookie for #baketogether. They are cakey, softish, chewy, very chocolatey … and a big hit at home! Makes about 4 dozen cookies.

Ingredients:

 (For the chocolate cookies)

 •1 cup all purpose flour

 •1/3 + 1/4 cup whole wheat flour

 •1/2 teaspoon baking powder

 •1/2 teaspoon table salt

 •1/4 teaspoon baking soda

 •1/2 c unsalted butter, at room temperature

 •1 1/4 cups granulated sugar

 •1/2 cup unsweetened cocoa powder, sifted if lumpy

 •3 eggs

 •3/4 teaspoon pure vanilla extract

 •3 oz. bittersweet chocolate, melted

 (For the bittersweet chocolate filling)

 •3 ounces bittersweet chocolate, coarsely chopped

 •2 ounces (4 tablespoons) unsalted butter, cut into 3 pieces

Method:

1.Position a rack in the center of the oven and heat the oven to 350F. Line 2 or more cookie sheets with parchment or non-stick baking liners.

2.In a medium bowl, combine the flour, wholewheat flour, salt, baking powder and baking soda. Whisk until well blended.

 3.In a large bowl, combine the butter, sugar and cocoa powder and beat on medium speed until well blended, about 4 minutes. Scrape down the bowl and the beater. Add the eggs, one at a time mixing until blended after each addition. Add the vanilla along with the last egg. Continue mixing on medium until well blended, about 1 minute. Add the cooled, melted chocolate and mix until just blended, about 30 seconds. Add the flour mixture and mix on low speed until the mixture is well blended, about 1 minute.

 4.Using a 2 tablespoon mini ice-cream scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and tops are cracked and look dry, about 11 to 13 minutes. {I baked them a second time for about 7-8 minutes as my cookies were still soft} 

5.When the cookies are just out from the oven, make a small, deep well in the center of the cookies using the rounded side of a 1/2 teaspoon measure or the end of a thick handled wooden spoon. Let the cookies sit for 5 minutes then transfer them to a rack to cool completely. Fill the cookies and serve immediately or cover and keep in an airtight container at room temperature for up to 3 days or freeze up to 1 month before filling and serving.

 6.Make the filling and assemble the cookies:

 7.Melt the chocolate and the butter in the microwave or in a medium melt bowl set over a pot of simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.

 8.Scrap the chocolate mixture into a small zip-top heavy duty plastic bag (alternately, use a pastry bag fit with a small plain tip). Snip off a small piece of one corner and pipe the chocolate mixture into the wells of the cooled cookies. Set aside until chocolate firms up, about 1 hour. Serve immediately or cover and keep in an airtight container at room temperature for up to 3 days.

Dana's Notes: The above recipe is for the chocolate filling on top. The lighter colored filling is chocolate chip cookie dough. You could also use peanut butter cookie dough. Oh my...you know what would be good? Making this chocolate cookie as a drop cookie and placing a buckeye candy on top, as soon as they come out of the oven. Then place the cookies either in the refigerator or in the freezer for a bit, so the buckeye candy on top doesn't melt and lose it's shape.

Recipe Source: http://www.passionateaboutbaking.com/2011/09/baking-double-chocolate-mousse-cookies-baketogether-september-is-for-cookies.html