Choco Sammies

Directions

For The Cookies

1. Melt the 7oz chocolate in a bowl placed over a pot of simmering water. When

fully melted, remove from heat and set aside to cool slightly.

2. In a stand mixer with a paddle attachment, cream the butter and sugar,

scraping down the sides of the bowl as needed.

3. Add eggs, one at a time, mixing well after each addition.

4. Slowly pour in the molasses, vinegar and melted chocolate.

5. In a separate bowl, whisk together flour, cocoa, baking soda, and salt.

6. Add half of the flour mixture to the butter mixture and mix until just

combined. Scrape down sides of bowl.

7. Mix the 3.5 oz of chopped chocolate into the second half of the flour mixture

to coat the chocolate. Add into the dough and mix until well combined with

no streaks of flour or butter.

8. Divide dough in half. Lightly flour a countertop and roll out each half to be

1/4 inch thick.

9. Place dough sheets on parchment lined pan and chill in refrigerator for 30

minutes to 1 hour.

10. Preheat oven to 350 degrees Fahrenheit.

11. With a 2 inch circle cookie cutter, cut 48 circles out of chilled dough. Dough

scraps can be rerolled once to roll out more circles.

12. Bake at 350F until cookies have small cracks on surface about 6-8 minutes.

13. Remove cookies from oven and let cool on the sheet pans.

14. Once the cookies are cooled fill with berry marshmallow fluff.

 

For The Berry Marshmallow Fluff

15. Combine sugar and corn syrup in a large pot. Add water to wet the sugar.

Cook until it reaches 240F.

16. In a separate bowl, whisk together gelatin and 1 tablespoon of water.

17. Meanwhile, whip the egg whites in a stand mixer with a whisk attachment on

low speed. Egg whites should become frothy but not reach a peak.

18. When sugars have reached 240F, add in gelatin and whisk into the hot

sugars.

19. Turn the mixer to high speed and slowly pour heated sugar mixture into egg

whites, pouring along edge of the bowl to avoid splattering.

20. Whip until the mixture has increased in volume and holds a medium peak.

21. Add the salt, vanilla, strawberry powder while mixer is on..

22. Add natural red food coloring drop by drop until it turns a light pink (or the

desired color is reached). Whip until color is fully incorporated.

23. Assemble cookie sandwiches. Place marshmallow fluff into piping bag and

pipe small dollops onto cookies or spread marshmallow fluff onto cookies

with a small spatula.

24. Store any remaining fluff at room temperature in a sealed container for up to

3 days.

*Strawberry powder can be made by grinding dehydrated strawberries in a spice

grinder or food processor until fine.