Ingredients Jump to Instructions ↓

  1. 2 1/2 cups whole wheat pastry flour

  2. 1 teaspoon baking powder

  3. scant 1 teaspoon salt

  4. 2 tablespoons 1 teaspoon poppy seeds

  5. 6 ounces (1 1/2 sticks) unsalted butter, room temperature

  6. 2/3 cup good-quality brown sugar / natural cane sugar

  7. 2 large egg yolks

  8. 1 tablespoon vanilla extract

  9. 2-3 tablespoons milk

  10. 1 tablespoon big flaky sea salt

  11. 1 tablespoon turbinado sugar

  12. 6-7 ounces dark chocolate, chopped

  13. special equipment: a 1 1/2-inch cookie cutter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 - racks in the top 1/3 of the oven.

  2. In a medium bowl whisk together the flour, baking powder, salt and poppy seeds. Set aside. In a separate bowl, either by hand or with an electric mixer, beat the butter until it is fluffy and creamy. Add the sugar and mix some more, scraping the sides of the bowl once along the way. Mix in the egg yolks and vanilla extract, scraping the sides again if needed. Being careful not to over-mix, stir in the flour mixture by hand. If the dough is on the dry side stir in the milk as well. Turn the dough out onto the counter-top, kneed it once or twice (just so it comes together) and form one large ball. Cut the dough into four quarters, then shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least a half an hour.

  3. Roll out the dough thin as can be on a lightly floured surface - wafer thin, about 1/8-inch, and stamp out using the cookie cutter. Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar. Bake for about seven minutes on a parchment-lined baking sheet or until the cookie edges are golden brown. Remove from oven and cool completely on a rack.

  4. When you are ready to assemble the cookies, place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt. Spread about 1/2 teaspoon of melted chocolate onto the center of the flat side of one cookie. Top with another cookie - matching flat side to flat side. Repeat with the remaining cookies, setting them aside to let the chocolate set.

  5. Makes 2 dozen 1 1/2-inch sandwich cookies.


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