MISE EN PLACE THE CHOCOLATE SHORTBREAD COOKIE DOUGH

• In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
• In a large bowl, measure the butter and sugar into a large bowl of a stand mixer or a large mixing bowl and set aside.

• Separate the eggs and place the yolks and whites in different bowls.

• Line two trays with parchment.
• Ready the rolling pin and two round cutters: (1) 2.25″ diameter and the other 3/4″ diameter. The second cutter can be the opposite end of a pastry tip.
• Ready the plastic wrap.
• Ready an offset spatula.

METHOD FOR MAKING THE CHOCOLATE COOKIE DOUGH

• In a large bowl, using a flat beater, or a hand held mixer, cream the butter and sugar until creamy.
• Add the egg yolks and beat until smooth.

• Add the flour mixture to the butter mixture and beat until a uniform dough forms.
• Divide the dough in half, form each half into a disc, and wrap each piece in plastic.

• Chill until firm, at least 30 minutes or overnight.

ROLLING THE CHOCOLATE COOKIE DOUGH

• Preheat the oven to 350F.
• Roll one half of the cookie dough to an even 1/8th inch between two sheets of plastic wrap. Keeping the cookies thin will produce a nicer sandwich cookie. When you’re finished, peel the plastic wrap with the cookie dough still between it off the counter and lay it flat on a baking tray and set it in the freezer for 10 minutes or so. NOTE: This dough can become surprisingly sticky. Handling it when it’s very very cold will make your life much easier.
• Spread more plastic wrap onto a clean counter and repeat with the second half of the cookie dough. When you’re done, place it in the freezer, and remove the first piece of cold rolled dough.
• Ready a parchment lined tray next to you with your offset spatula, and peel back the top layer of plastic.

• Begin cutting 2 inch circles from the dough. Then with the back edge of a small pastry tip, cut a hole off centre. These will be the tops of your sandwich cookie.

• Using an offset spatula, carefully lift them onto the prepared tray. You can re-roll the dough.

• Sprinkle the top half of the cookies with coarse sanding sugar.
• With the second piece of dough, roll and cut 2″ circles without a centre hole. These will become the bottom of your cookie.

BAKE THE CHOCOLATE SHORTBREAD COOKIES

• Bake the cookies at 350F for about 14 to 16 minutes, until they are set and the tops look dry. Rotate the sheets halfway through cooking. The bottom of the cookie will brown faster than the top. Cool on the trays for 5 minutes then transfer to rack to cool completely.

MISE EN PLACE FOR THE MALTED MILK BUTTERCREAM

• In the bottom half of a double boiler, add a small amount of water and bring it to a simmer.
• Add the egg whites and sugar in the top half of the double boiler and set aside.
• Measure the room temperature butter and set aside.
• Measure the malted milk and set aside.

• Prepare a large piping bag with a 1/2 inch round tip and set aside.
• Pair up your baked cookies with a top and bottom, turning over the bottoms unfinished side up, and set aside. Don’t eat too many.

METHOD FOR MAKING THE MALTED MILK BUTTERCREAM

• Set the egg whites and sugar over barely simmering water. Make sure the bottom of the bowl doesn’t touch the water. Whisk the mixture over the heat until the sugar is completely dissolved and the mixture is warm. Rub some of the mixture between your fingers to make sure the sugar has dissolved completely.
• Transfer the bowl to the stand mixer fitted with the whisk attachment and beat until you have stiff, glossy peaks and the mixture has cooled to almost room temperature, about 5 minutes.
• Reduce the speed to medium low and add the butter, a piece or two at a time, and beat until smooth. When you’ve added half the butter, switch to a paddle attachment and beat until smooth and creamy.
• Gradually add the malt powder and beat until smooth. It might look a little grainy but it will taste fine.
• Transfer the buttercream to a piping bag fitted with a 1/2 inch round tip, and set aside.
• Pipe about 1 tablespoon of Malted Milk Buttercream in the centre of each bottom cookie. Or if you prefer, spoon the buttercream onto the cookie.

• Place the sugared top over the buttercream, twisting gently. This will help distribute the buttercream evenly without breaking the top cookie.

• Serve right away, or chill them to firm up the buttercream a bit.