Boston Cream Cookies

Ingredients

• Heavy cream (1/2 cup)
• Semi-sweet chocolate (1 cup, chopped)
• Vanilla custard (1 cup)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)
• Egg (1 large)
• Granulated sugar (3/4 cup)
• Unsalted butter (1/2 cup, softened)
• Salt (1/2 teaspoon)
• Baking powder (1 teaspoon)
• All-purpose flour (2 cups)

Instructions

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, and salt. Stir to evenly distribute the baking powder and salt throughout the flour.
3. In a separate large bowl, cream together the softened butter and granulated sugar with a hand mixer or whisk until the mixture is light and fluffy. This process aerates the butter, resulting in a lighter cookie.
4. Beat in the egg and vanilla extract into the butter mixture until well combined.
5. Gradually add the dry ingredients into the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the dough, which can make the cookies tough.
6. Using a spoon or a cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
7. Bake for 10-12 minutes, or until the edges are golden brown. The cookies will continue to cook slightly on the hot baking sheet even after you take them out of the oven.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps the cookies finish setting and makes them easier to handle.
9. Once the cookies are cool, spoon or pipe a dollop of vanilla custard onto the flat side of half of the cookies.
10. Pair each custard-topped cookie with a plain cookie, flat sides facing each other, pressing gently to create a sandwich.
11. To make the ganache, place the semi-sweet chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
12. Dip the top of each cookie sandwich into the chocolate ganache, allowing any excess to drip off.
13. Place the dipped cookies on a wire rack to allow the chocolate to set.
14. Once the chocolate has hardened, your Boston Cream Cookies are ready to be enjoyed! Store any leftovers in an airtight container.