Chocolate Nutella Sandwich Cookies Draft

How I make it

Dough

1. Cut the butter into 1/2-inch (1 cm) cubes and put them in a food processor or a stand mixer fitted with the paddle.

2. Add the flour, cocoa, cornstarch and powdered sugar and mix until coarse crumbs form.

3. Add the yolks and keep mixing only until a ball of dough forms.

4. Flatten the dough into a disk, wrap in plastic wrap and chill for 2 hours.

Shaping and baking

1. Preheat the oven to 340°F (170°C) and line two baking sheets with parchment paper.

2. Roll the dough out between two sheets of parchment, or on a surface lightly dusted with cocoa, to 1/8 inch (4 mm) thick.

3. Cut out circles with a cookie cutter or a glass.

4. Arrange the cookies on the sheets with space between them and chill for 10 minutes before baking.

5. Bake for 7-9 minutes, no longer. They are still a little soft when they come out and firm up as they cool.

6. Cool completely before filling.

Filling and coating

1. Spread a heaping teaspoon of Nutella on half the cookies and top each with a plain cookie.

2. Press the cookies gently so the Nutella peeks out at the edges, then roll the edges in the brittle or pecans.

What I've learned

• I stop mixing as soon as the dough comes together into a ball, so it stays crisp.
• I cut small cookies, 2 inches (5 cm) across, but the size is up to you and sets how many you get.
• Baking time depends on the cookie size, but I never bake them longer than 9 minutes.
• They keep in an airtight container at room temperature for about 5 days.