Ingredients:

  • 225g Unsalted European style butter
  • 150g Granulated sugar
  • 1 Large egg
  • 1 tsp Pure vanilla bean paste
  • 300g All purpose flour
  • 60g Dutch processed cocoa powder
  • 0.5 tsp Fine sea salt
  • 200g Semi sweet chocolate chips
  • 120ml Heavy cream
  • 15g Unsalted butter (filling)
  • 50g White chocolate
  • 2 tbsp Freeze dried raspberry dust

Instructions:

  1. Cream butter. Beat 225g butter and 150g sugar until light. Note: Stop when it looks like pale frosting.
  2. Incorporate egg. Mix in 1 egg and 1 tsp vanilla bean paste. Note: Scrape the bowl to ensure no streaks remain.
  3. Sift drys. Combine 300g flour, 60g cocoa, and 0.5 tsp salt.
  4. Combine ingredients. Gradually add dry mix to butter. Stop as soon as the flour disappears to prevent tough cookies.
  5. Chill dough. Wrap and refrigerate for at least 30 minutes. Wait until the dough feels firm like cold modeling clay.
  6. Cut shapes. Roll to 1/4 inch and cut hearts. Arrange on pans with 1 inch space to allow even airflow.
  7. Bake treats. Cook 12 minutes at 350°F. Remove when the edges are set and matte.
  8. Simmer cream. Heat 120ml cream until tiny bubbles form.
  9. Make ganache. Pour over 200g chips; let sit 2 mins, then stir. Whisk until glossy and velvety.
  10. Assemble treats. Pipe ganache on one heart, top with another. Press gently until filling reaches the edge.