Yield: about 2 1/2 Dozen

Cookies
- 1 1/2 sticks (3/4 cup) salted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup (packed) light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour

Chocolate Filling
- 1/2 cup heavy cream
- 6 ounces semisweet chocolate chips (about 1 cup)

Directions:

1. In a medium bowl, cream butter using an electric mixer set at medium speed. Add powdered and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined.

2. Gather dough into a ball and flatten into a disk. Wrap dough tightly in plastic wrap or place in plastic bad. Refrigerate for 1 hour.

3. Prepare the filling: scald cream in a small saucepan over medium heat. Add the chocolate chips and stir until melted. Remove from the heat.

4. Preheat oven to 325 F

5. Using a floured rolling pin, roll dough on floured board to 1/4 inch thickness. Cut circles with a 2 inch diameter cookie cutter and place on ungreased cookie sheets, 1 inch apart. Continue using dough scraps, rerolling and cutting until all dough is used. Drop 1 teaspoon of chocolate filling in center of each circle and top with another circle. Completely seal the edges using the tines of a fork. Bake for 15 to 16 minutes, or until cookies are golden brown. Transfer cookies to a cool, flat surface with a metal spatula.
























Notes: The cookies tasted more doughy and crumbly than the first time. We might have added too much flour when cookie cutting. We forgot the second batch in the oven and it got burnt.

Adapted from: Mrs. Field's Cookies Book