For the chocolate wafer cookies:
- 1 1/2 cup all-purpose flour, sifted
- 3/4 unsweetened dark cocoa powder ( I used Guittard dark cocoa powder)
- 1 3/4 sticks (14 tablespoons) unsalted butter
- 3/4 cup granulated sugar, plus extra for sprinkling
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons honey
For the cream filling:
- 3/4 cup heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- In a bowl, combine flour, cocoa powder, salt and baking soda. Set aside. In a bowl of a stand mixer fitted with paddle attachment, combine butter and sugar until creamy. Add the dry ingredients to the butter mixture, a little at a time, continue mixing until well combined. Wrap the dough tightly in plastic wrap and refrigerate for 1 hour, or for up to 2 days.
- Preheat the oven to 350 degrees F. Line the baking sheet with parchment paper. On a floured surface, roll out the dough to about 1/4 inch thick. Using round (or scalloped) cookie cutter, cut out the chocolate wafers. Place cookies on the baking sheet, place them 1/2-inch apart. Sprinkle the cookies with some sugar, then bake in the oven for about 12-15 minutes, or until the cookies are firm. Repeat with the remaining dough. Transfer cookies to wire rack and cool completely. (At this point, if you just want chocolate wafers, store them in an airtight container for up to 2 weeks).
- Whip cream with sugar and vanilla until the cream holds firm peaks. Place about a teaspoon full of cream in between the cookies, press down, and stack them as high as you'd like. Store the cookies in the refrigerator overnight to set. They'll soften as they set and will become cake-like.
Note: One batch of dough makes about thirty two 2-inch cookies, or twenty four 3-inch cookies.