from The Sugar Cube
10 oz. bittersweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 c. unsalted butter
3 large eggs
1 c. plus 2 T. sugar
2 t. vanilla extract
6 T. flour
3/4 t. baking powder
1/4 t. salt
1 1/2 c. bittersweet chocolate chips
6 oz. bittersweet chocolate, chopped
3/4 c. heavy whipping cream
To make cookies put chopped chocolates and butter in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring until melted, them remove from heat and let cool slightly. Whisk eggs, sugar and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips. Wrap dough airtight and chill until firm enough to hold its shape, 50-60 minutes.
Meanwhile, make the ganache. Put chopped chocolate and cream in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then let cool. Cover and chill, stirring occassionally, until firm enough to spread, about 1 3/4 hours and up to 2 days.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop 2 T. portions of dough onto sheets, spaced one inch apart. Press dough to flatten into even 1/2 inch thick rounds. Bake about 10 minutes and let cookies cool.
Generously spread flat sides of cookies with ganache and top with remaining cookies.
Makes about 16 sandwiches.