Chocolate Cookie Sandwiches with a Tea Twist
Posted by Makana Confections on 5th Mar 2025
These little treats are just as good by themselves as they are with the subtle tea infused ganache sandwiching them.
Dark Chocolate Cookies
185g all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
340g Makana’s Bittersweet Chocolate Baking Chips
85g unsalted butter
200g sugar
2 large eggs
1 ½ tsp vanilla essence
Combine flour, baking soda and salt in a medium bowl; set aside. Melt chocolate in a microwave bowl in 30 second intervals, stirring in between, until smooth. In medium mixing bowl, cream butter and sugar until light and fluffy; add melted chocolate, eggs and vanilla and mix until smooth. Gradually add flour mixture until well combined, scraping down sides of bowl as needed.
Divide dough in four parts; roll each portion in a log in plastic wrap and let chill in freezer for 30 minutes.
Preheat oven to 160C. Line baking trays with baking paper. Dough should be firm enough to handle upon removal from freezer. Slice into 1cm thick disks and place on lined baking trays. Bake for 8-10mn or until edges become firm. Let cool on cookie sheet for several minutes before transferring to wire rack.
Earl Grey Milk Ganache
230g fresh cream
2 tbsps/tea bags Earl Grey Tea
340g Makana’s Milk Chocolate Baking Chips
Combine cream and tea in small saucepan. Bring to a simmer and steep for 15 minutes. Strain cream to remove tea leaves if necessary and reheat to a simmer. Put chocolate in a small bowl and pour ½ of hot cream over chocolate. Let stand for 2 minutes and whisk until smooth and glossy, adding the remaining cream. Cool in fridge, whisking at regular intervals until ganache is firm enough to pipe or spread onto flat side of half of the cookies. Top with remaining cookies, flat side together. Store in airtight container or freeze if not inhaled on the spot.