Sunday, November 19, 2017

Chocolate Dreams


from Mrs. Fields cookie book
REFRIGERATE

325°F     YIELD: 2 ½ DOZEN




Cookies:
¾ cup salted butter, softened
½ cup confectioners’ sugar
¼ cup light brown sugar, firmly packed
2 large egg yolks
1 tsp. pure vanilla extract
1 ½ cups all-purpose flour
Chocolate filling:
½ cup heavy cream
1 cup (6 oz) semisweet chocolate chips
Topping:
2 Tbsp. White sugar

In a medium bowl cream butter using an electric mixer set at medium speed. Add confectioners’ and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined. Gather dough into a ball and flatten to a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for one hour.
To prepare the filling: Scald the cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from the heat. Preheat oven to 325 °F Using a floured rolling pin, roll dough on a floured board to ¼” thickness. Cut circles with a 2” cookie cutter and place on ungreased cookie sheets, 1” apart. Continue using dough scraps, re-rolling and cutting until all dough is used. Drop 1 tsp. of chocolate filling in center of each circle and top with another circle. Completely seal the edges using the tines of a fork. Bake 15-16 minutes, or until cookies are golden brown. Transfer cookies to a cool flat surface with a metal spatula. Sprinkle with white sugar, if desired.