Name: Spicy Chocolate Sandwich Cookies
Yield: 1
Ingredients: 1 1/2 c. all-purpose flour -; 3/4 c. unsweetened Dutch-process cocoa powder -; 1/4 tsp. Coarse salt -; 1/4 tsp. finely ground pepper -; 1 tbsp. good-quality instant espresso powder -; 1 tsp. good-quality instant espresso powder -; 1/2 tsp. ground cinnamon -; 3/4 c. unsalted butter -; 1 c. granulated sugar -; 1 large egg -; 1 tbsp. milk -; 1 1/2 tsp. pure vanilla extract -; Chocolate Whipped Cream -

Recipe information

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Servings per container:

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Ingredients for - Spicy Chocolate Sandwich Cookies

1. 1 1/2 c. all-purpose flour -

2. 3/4 c. unsweetened Dutch-process cocoa powder -

3. 1/4 tsp. Coarse salt -

4. 1/4 tsp. finely ground pepper -

5. 1 tbsp. good-quality instant espresso powder -

6. 1 tsp. good-quality instant espresso powder -

7. 1/2 tsp. ground cinnamon -

8. 3/4 c. unsalted butter -

9. 1 c. granulated sugar -

10. 1 large egg -

11. 1 tbsp. milk -

12. 1 1/2 tsp. pure vanilla extract -

13. Chocolate Whipped Cream -

How to cook deliciously - Spicy Chocolate Sandwich Cookies

1. Stage

Whisk together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in a large bowl; set aside.

2. Stage

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half and wrap each piece with plastic wrap; refrigerate at least 1 hour and up to overnight.

3. Stage

Preheat oven to 350 degrees F. Roll out dough 1/4 inch thick on a lightly floured surface. Brush any excess flour off dough with a dry pastry brush. Cut dough using a 2 1/2-inch heart-shaped cookie cutter. Transfer heart shapes to baking sheets lined with parchment paper or a nonstick baking mat, spacing 1 inch apart.

4. Stage

Bake cookies until there is a slight resistance when you lightly touch the centers, about 10 minutes. Transfer cookies to wire racks to cool completely.

5. Stage

Fill a pastry bag fitted with a 1/2-inch plain tip with the chocolate whipped cream. Pipe cream onto half of the cookies; top with remaining cookies.