Preparation

Make the cookies

• 将齿条定位在烤箱的中心并将烤箱加热至350°F。3号线带羊皮纸或不粘烘烤衬垫的饼干。
• In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
• 在配有桨式附件的立式搅拌机中，在中速下搅拌黄油，糖和可可粉直至良好混合，约2分钟。刮碗和搅拌器。一次添加一个鸡蛋，混合直至在每次添加后混合，约30秒，并与最后一个鸡蛋一起添加香草。继续在中速下混合直至混合良好，约1分钟。加入冷却的熔化巧克力并混合直至混合，约30秒。加入面粉混合物并在低速上混合直至混合良好，约1分钟。
• Using 2 tablespoon measures or a迷你冰淇淋勺, drop tablespoons of dough about 1-1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until the cookies are puffed and the tops are cracked and look dry, 11 to 13 minutes. When the cookies are just out of the oven, use the rounded side of a half-teaspoon measure or the end of a thick-handled wooden spoon to make a small, deep well in the center of each cookie. Let the cookies sit on the cookie sheet for 5 minutes and then transfer them to a rack to cool completely. (At this point, you can fill the cookies immediately, or store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month before filling.)

制作填充

• Melt the chocolate and butter in the microwave or in a medium bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened.

填写cookie.

• Spoon the chocolate mixture into the wells of the cooled cookies. Set aside until the chocolate firms up, about 1 hour. Serve immediately or store in an airtight container at room temperature for up to 3 days.