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- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 egg
- 2 teaspoons vanilla
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 recipe Chocolate Ganache
1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, salt, and pepper; beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.
2. In a small bowl whisk together flour and cocoa powder. Gradually beat or stir into egg mixture. Divide dough into two portions. Shape each portion of dough into a 1-1/2-inch-diameter log (about 8 inches long). Wrap each log in plastic wrap and chill about 1 hour or freeze about 30 minutes or until firm enough to slice.
3. Preheat oven to 350 degrees F. Working with one roll at a time, unwrap chilled dough and cut into slices about 1/4 inch thick. Place slices 2 inches apart on an ungreased cookie sheet.
4. Bake for 8 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
5. For each three-cookie stack, spread 1 teaspoon Chocolate Ganache evenly over the bottom side of one cookie. Top with a plain cookie, bottom side down. Spread with 1 teaspoon Chocolate Ganache. Top with another cookie, bottom side down. Pipe remaining Chocolate Ganache over tops of cookie stacks. Chill about 30 minutes or until set.
- Layer plain cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before stacking and serving. Or place stacks in an airtight container; cover. Store in the refrigerator for up to 2 days.
- 6 ounces chopped bittersweet chocolate
- 1/3 cup whipping cream
1. In a small microwave-safe bowl combine chocolate and whipping cream. Microwave on 100 percent power (high) for 1 minute. Stir until mixture is melted and smooth. Let stand about 30 minutes or until mixture thickens enough to spread. Makes about 1 cup.
- cal. (kcal) 252,
- Fat, total (g) 14,
- chol. (mg) 39,
- sat. fat (g) 9,
- carb. (g) 32,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 19,
- pro. (g) 3,
- vit. A (IU) 292,
- vit. C (mg) 0,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 133,
- Potassium (mg) 138,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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