Ingredients
75g unsalted butter, chopped
250g dark cooking chocolate, finely chopped
½ cup caster sugar
1/3 cup cocoa powder
2 eggs
1 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
GANACHE
150g dark cooking chocolate, chopped
¼ cup thickened cream
Method
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Grease and line three large oven trays with baking paper.
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Combine butter and 150g of the finely chopped chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from heat. Stir in sugar and sifted cocoa until combined. Stand for 15 minutes.
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Whisk together eggs and vanilla in a small jug. Stir into chocolate mixture. Fold in combined sifted flour and baking powder. Fold in remaining finely chopped chocolate. Refrigerate, covered for 20 minutes, or until firm.
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Roll tablespoons of mixture into balls. Place, 5cm apart, on prepared trays. (About eight on each tray). Using the palm of your hand, flatten slightly.
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Cook two trays, in a moderately slow oven (160C), swapping halfway, for about 15 minutes, or until just firm to touch. Remove. Cool on trays completely. Repeat with remaining tray.
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To make ganache, combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from pan. Refrigerate, stirring every 10 minutes, for about 40 minutes, or until thick.
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Spoon 2 teaspoons of ganache onto the base of half the cookies. Sandwich with remaining cookies.
