I made these last Friday and they were a huge hit. They are very much like whoopie pies and you can make them as large or as small as you like. I think the raspberry creme would be delicious but I had strawberry jam in the house so that is what I used. Still very very yummy. I wish I had thought of taking a picture...but I didn't. Sorry.
Bittersweet Chocolate Sandwich Cookies With Raspberry Creme
Makes about 2 dozen cookies
1 cup all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. bittersweet chocolate, chopped
1/2 stick unsalted butter
3/4 cup sugar
1 tsp. pure vanilla extract
1/3 cup unsalted butter at room temp.
1 cup confectioners sugar
4 tsp. seedless raspberry jam
Whisk flour, baking powder and salt in medium bowl.
Melt chocolate and butter in a small saucepan over low heat, stirring often, just until melted and smooth. Cool slightly so it is no longer hot to the touch.
In a large bowl, use an electric mixer on medium speed to beat eggs and sugar until light, about 1 minute. Beat in vanilla. Add cooled melted chocolate mixture and beat until blended. On low speed, mix in flour mixture just until blended. Refrigerate cookie batter for about 30 minutes to firm.
Preheat oven to 350F. Line baking sheets with parchment paper. drop rounded teaspoonfuls of batter about 2 inches apart on prepared sheets. Bake 9 minutes or until tops are rounded, slightly shiny and cracked, and centers are still soft. Slide parchment off sheets onto a wire rack and let cool for a few minutes. Transfer cookies with a spatula to racks to cool completely. Return parchments to pans and continue baking remaining cookie dough.
Prepare the raspberry creme
Using an electric mixer, beat butter, sugar and jam in a medium bowl until smooth and creamy. Add a little more sugar if needed to bring icing to a spreading consistency.
To assemble the cookies, spread about 1 teaspoon of icing on the flat side of the cookie and top with another cookie.