Name: Mini Chocolate Sandwich Cookies
Cook time: 1 1/2 hr
Total time: 3 hr
Yield: Makes about 200 sandwiches
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1 1/2 sticks (3/4 cup) unsalted butter, softened; 2/3 cup sugar; 2 whole large eggs plus 2 large egg yolks; 3 oz fine-quality semisweet chocolate, finely chopped, melted, and cooled; 2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped, melted, and cooled; 2 large eggs; 1 cup confectioners sugar; 1 1/2 sticks (3/4 cup) unsalted butter, cut into bits; 4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; an instant-read thermometer

When Abby Cohen of Oakland, California, was in college, her friend Michael Gevelber would receive these cookies in care packages sent by his Czechoslovakian mother. They taste best when made and filled 1 day ahead.

Cooks' note:

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

Recipe notes

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