Chocolate Petitfour
Recipe:
1 1/2 cup all purpose flour
1/4 cup Dutch processed cocoa powder
1/2 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temp
1/2 tsp vanilla bean paste
1 whole egg, room temp
1 egg yolk, room temp
1/2 cup milk chocolate chips, for melting (30% to 50% darkness, anything more would taste bitter)
Other topping options: chocolate jimmies, caramel, white chocolate
Directions:
In a stand mixer or bowl (if you want to use your hands), add the flour, cocoa powder, powdered sugar, unsalted butter, vanilla bean paste, egg, and egg yolk.
Mix well using the paddle attachment (or a spatula) until it forms a soft dough and it comes together. Cover the cookie dough in parchment paper and place it in the fridge for 30 minutes to rest and harden a little.
Cut the dough in half, then roll the both cookie doughs into a thin layer that’s about 1/4 inch. Note: This dough will not rise or spread, so be careful to make it a reasonable thickness because you will stack two on top of each other.
Use a cookie cutter to cut out the cookie shapes. Then place on a backing sheet lined with parchment paper.
Half of the cut cookies should have a whole in the middle for the filling.
Bake the cookies for 18-20 minutes. until the cookies harden.
Then allow them to cook completely.
While the cookies are cooling, create a double boiler to melt the chocolate. Double Boiler: get a small sauce pan and add a little water, place it on the stovetop to boil. Then place a bigger heat proof bowl on top of the sauce pan with boiling water. Place the chocolate chip inside the bowl and allow it to melt. The steam from the water under will melt the chocolate. Turn off the heat and allow the chocolate to melt, mix occasionally.
Using a small spoon, add a little bit of melted chocolate on one cookie then top it with another chocolate cookie with a middle hole in it. Place the cookies on the side and allow the chocolate to harden.
Place in an airtight container on the countertop for 3-4 days.
