Good morning here we will give you a recipe chocolate sandwich cookies / crispy cocoa cookies filled with a smooth chocolate cheese cream which is interesting The way preparing it is very easy. You just need to be careful to get results from chocolate sandwich cookies / crispy cocoa cookies filled with a smooth chocolate cheese cream which has aroma and taste that can evoke our tastes.

So that the result of chocolate sandwich cookies / crispy cocoa cookies filled with a smooth chocolate cheese cream, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare chocolate sandwich cookies / crispy cocoa cookies filled with a smooth chocolate cheese cream delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings used in prepare

1. Use used about 4.5 cm diameter cookie cutter
2. Prepare 100 g (3.5 oz) unsalted butter, room temperature
3. Prepare 80 g (2.8 oz) powdered sugar
4. Prepare 20 g (1.2 Tbsp) beaten egg, room temperature
5. Prepare 150 g (5.3 oz) cake flour or all-purpose flour
6. Prepare 15 g (2.5 Tbsp) cocoa powder, sugar-free
7. Use 30 g (1 oz, 5 Tbsp) ground almonds
8. Take 5 drops vanilla oil, optional
9. Prepare Chocolate Cheese Cream
10. Use 100 g (3.5 oz) milk or bitter couverture chocolate
11. Use 200 g (7 oz) cream cheese, room temperature

Add the egg and mix to incorporate. In a small measuring cup, combine the vanilla and espresso powder and stir until the espresso is dissolved. Chocolate Chip Cookie Sandwich This list starts off with a classic - and it's classic for a reason. You'll start with two chewy chocolate chip cookies, which you'll fill with a dollop of creamy vanilla buttercream.

Step by step to make Chocolate Sandwich Cookies / Crispy Cocoa Cookies filled with a Smooth Chocolate Cheese Cream:

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2. If there are lumps in the powdered sugar, crush it. Stir well flour and cocoa. Cream butter until smooth. Add the powdered sugar in 2 parts, mix well each time.
3. Use an electric mixer to beat on low speed for 3-4 minutes until whitish. Add beaten egg in 2 parts, beat on low speed each time until smooth. Add vanilla oil and mix well.
4. Take the batter adhering to the mixer and put it in the bowl. Add ground almonds and use a spatula to mix until smooth while crushing the lumps.
5. Sift flour and cocoa mixture over the batter. Fold the flour into the dough while scooping the flour sometimes. Mix until the dough turns a cocoa color and large lumps form.
6. Place the dough on cling wrap. Fold one side of plastic wrap to cover the dough, press it to flatten. Next, fold cling wrap and dough together in half, press it. Repeat that another 4-5 times until smooth.
7. Form it into a flat square, seal it with cling wrap. Let it sit in a fridge overnight.
8. Take the dough from the fridge and leave it for 15 to 20 minutes to soften it a little. Use your hands to press it to soften a little. Please press the edge many times to prevent the dough tears. Lay cling wrap or baking paper on the work surface, place the dough on it. Sprinkle bread flour over the dough. Roll it out into 5mm / 0.2-inch thick.
9. Cut it with a cookie-cutter, place the cookie stamp on top, press down. Re-roll the dough scraps and cut and stamp.
10. Please peel off each cookie gently not to lose its shape. If you put your hand under the paper and push the cookie up, you could peel it cleanly. Arrange them on baking sheets lined with baking paper.
11. Cool in the freezer for 1-2 hours. Preheat an oven to 190℃ / 374F. Turn down the oven to 170℃ / 338 F, and bake it for 15 mins. Let it cool for a little and then put them on a rack to cool completely.
12. [For Cream] Warm the chocolate with a microwave at 600W for about one and a half minutes. Stir it to melt. Smooth and soft the cream cheese. Add chocolate and mix until smooth.
13. Spread the cream thinly on the bottom of the cookie. This will make it easier to stick when you pipe the cream on. Pipe the cream over it. Put a small amount into a piping bag, and you will pipe easily. Warm the cream a little at 600W for 15 sec if it is stiff too much. Please be careful as it separates if you microwave it too much!
14. Cover with another cookie, press gently. Repeat with the remaining. Put them into an airtight container. Chill them for 3 hours or more.
15. Done and ready to serve!

They're sweet, buttery, and perfect for sharing. Over low heat, melt chocolate and butter in a saucepan until melted together. Whisk chocolate mixture into the eggs and sugar, and then stir in dry ingredients. To prepare the filling, beat together the cream cheese, sugar, and vanilla in a small bowl until smooth. Pipe or dollop onto the center of half of the cooled cookies, and top with the remaining cookies.

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