For 20 units

Butter without tempered salt
220 g

Sugar
150 g

Vanilla
5 ml

Dark chocolate
200 g

Eggs L
1

Pastry flour
210 g

Cocoa powder
90 g

Salt
5 g

Sodium bicarbonate
3 ml

Butter without tempered salt
110 g

Icing sugar
230 g

Vanilla
5 ml

Milk
15 ml

Melt the butter and let it cool a little. Also melt the chocolate, preferably in a water bath. Place the sugar in a large bowl and beat with the butter using some rods by hand.

Add the melted chocolate and the vanilla essence, beating well. Finally add the egg, beating until incorporated. Apart, mix the flour with cocoa powder, salt and baking soda. Sift on top of the first preparation and mix with a spoon or spatula until a homogeneous mass is obtained.

Let sit in the refrigerator for 30 to 60 minutes. Place the dough on a portion of sulfurized paper or plastic film a. Place the dough in an elongated form and form a cylinder with the help of paper, about 6 cm in diameter. Wrap in plastic film sealing the ends well and leave in the fridge for about two hours, until it is firm. Preheat the oven to 170ºC and prepare a couple of trays.

Cut the dough into portions of about 5-6 mm and distribute on the trays. Bake for about 20 minutes. Allow to cool and prepare the filling. Beat the butter with a whisk until creamy. Add the icing sugar and vanilla and beat until they are well incorporated.

Add the salt and milk and continue beating until you get a homogeneous mass. Place a teaspoon of the filling in a cookie, place another cookie on top and repeat until finished.

Source

to enjoy a delicious chocolate biscuit ..