Yield: 45 Sandwich Cookies
For the Chocolate Cookies
- 4 ounces (1 stick) unsalted butter, softened
- 3 1/2 ounces (1/2 cup) granulated sugar
- 3 tablespoons Lyle's Golden Syrup (or light corn syrup)
- 1/2 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt, or 1/8 teaspoon table salt
- 1/4 teaspoon coconut extract (optional)
- 5 3/4 ounces (1 1/4 cups) bleached all purpose flour
- 1 1/4 ounces (1/3 cup plus 1 tablespoon) Dutch-process cocoa powder, plus more for dusting
For the Filling
- 6 ounces (1 1/2 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon Diamond Crystal kosher salt
- 8 1/2 ounces (2 cups sifted) powdered sugar
- 1 tablespoon Dutch process cocoa powder
To Make the Cookie Wafers
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, sugar, golden syrup, baking soda, salt, and coconut extract.
- Mix on low until the ingredients are just combined, and then mix on medium speed for about five minutes, until light and fluffy. Scrape the bowl as needed.
- In another bowl, sift together the flour and cocoa powder. Sprinkle this mixture over the butter mixture while mixing on low until just combined.
- Remove the dough from the bowl and knead briefly by hand until you have a cohesive dough.
- Divide the dough in half and flatten each piece into disks. You can use the dough immediately or refrigerate it to use up to a week later (be sure to bring it back to room temperature)
- With a rack in the middle, heat the oven to 350 degrees F. Live two baking sheets with parchment paper.
- Roll out one piece of the dough between two pieces of cocoa dusted parchment paper to 1/4 inch thick. Dust the top of the dough generously, and roll the dough to 1/8 inch thick with the PastryMade rolling pin. (We advised to chill the dough first up to 30 mins)
- Using a 1 1/2 inch round fluted cookie cutter, cut the dough into rounds. Use an offset spatula to transfer the rounds to the baking sheet.
- Gather up the scraps and repeat.
- Repeat with the other disk of dough.
- Bake the cookies, one sheet at a time, for 15 minutes. Cool on the pan.
To Make the Filling and Fill the Cookies
- In a 2 quart saucepan, melt the butter over medium-low, and then cook, stirring constantly, while the butter sizzles and makes popping sounds. If you see any browning, reduce the heat to low.
- When the butter no longer pops, strain it into the bowl of a stand mixer.
- Add the vanilla, salt, powdered sugar, and cocoa powder.
- Mix on low until just combined. Switch the speed to medium and beat for five minutes.
- Transfer the filling to a pastry bag fitted with a 1/2 inch tip.
- Pipe a scant tablespoon onto the center of half of the cookie wafers and top with the rest of the wafers. Twist them lightly to spread the filling.
- Place the cookies in an airtight container and let rest for 30 minutes, until the filling is set.
- Store the cookies in an airtight container for up to a week. They can also be frozen.