Ingredients:

  • 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 ounces (approximately 85g) semi-sweet chocolate, coarsely chopped (for ganache)
  • 3 Tablespoons (45 ml) heavy cream
  • 3 ounces (approximately 85g) semi-sweet chocolate, coarsely chopped (for drizzle)
  • Optional: splash of vegetable oil or melted coconut oil (for drizzle)

Instructions:

  1. Whisk together flour, baking powder, and salt.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in egg and vanilla.
  4. Gradually add dry ingredients until just combined. Add 1 tablespoon of flour if too sticky.
  5. Divide dough in half, roll each to 1/4-inch thickness on floured parchment paper.
  6. Stack rolled doughs, separated by parchment, wrap, and refrigerate for 1-2 hours.
  7. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  8. Cut out 32 circles with a 2-inch cookie cutter from each slab. Reroll scraps.
  9. Cut a 1-inch hole in the center of 32 of the cookies (donut cookies).
  10. Bake whole cookies for 10 minutes, donut cookies for 9 minutes (rotate sheets halfway through). Cool completely.
  11. Heat cream until just boiling. Pour over chopped chocolate for ganache. Stir until smooth. Cool and thicken for 10 minutes.
  12. Spread about 1/2 teaspoon of ganache on each whole cookie. Top with a donut cookie and gently press.
  13. Melt remaining chocolate for drizzle. Add oil or coconut oil if needed. Drizzle over cookie sandwiches. Let chocolate set completely (about 30 minutes).