Swiss Chocolate Cookies

Your basic Chocolate Orgasm! These are almost fudge. Very rich. VERY yummy.
Recipe called for a rectangle, I think rounding would look prettier. or, does someone make a log mold?? lol - pampered chef must have something... or maybe Martha

Dough:
1 ½ sticks unsalted butter
4 oz dark hersheys chocolate chips - melted
1 ¾ cup flour

Topping :
½ cup heavy whipping cream
1 tablespoon butter
1 tablespoon corn syrup
4 oz milk chocolate chips

To make dough: Beat the butter until softened, beat in 4 oz melted chocolate Then flour. Continue to mix in until dough is smooth and even. Scrape dough into plastic wrap and press into rectangle log (1” thick) . Wrap & chill until firm

To make topping: In a saucepan combine cream, butter and corn syrup and bring to a boil over low heat. Remove from heat and add chocolate chips. Shake pan to submerge chocolate into hot liquid, whisk until smooth. Let set at room temperature until spreading consistency.

Dough: On floured surface, cut dough 3/16” inch thick – place in oven at 350F for 12 to 15 minutes.
When cookies have cooled – top with filling (can make into sandwiches)
Approx 24 cookies
2007 Made by Cari A.

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.