These delicious double chocolate cookies are perfect for a party or holiday gathering.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup raw sugar
• 1 large free-range egg
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp baking soda
• 1 tbsp freshly ground espresso

Chocolate ganache filling

• 8 oz dark chocolate, chopped
• 1/2 cup 35% cream
• 1/4 cup unsalted butter, softened

Directions

1 Preheat the oven to 350°F. In a large bowl, beat together the butter, sugar, egg and vanilla until light and fluffy.

2 In another bowl, sift together the flour, cocoa powder, baking soda and espresso. Stir the dry ingredients into the egg mixture, mixing until well combined.

3 Using damp hands or a small ice cream scoop, roll dough into 1 1/2" balls (you should have 20). Place balls on parchment paper-lined baking sheets, then flatten each ball into a 3" round.

4 Bake for 22 to 24 minutes, until cookies are firm to the touch. Cool on baking sheets for 10 minutes before removing and filling with ganache

5 To make the ganache place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan to just under a boil; pour over the chopped chocolate, stirring until smooth. Stir in the softened butter. Refrigerate ganache until cool and thickened.

6 Turn one cookie upside down. Spoon a heaping tablespoonful of the ganache onto the centre of the bottom of the cookie and spread to the edge.

7 Top with a second cookie, bottom side down, and press gently to secure. Repeat with the remaining cookies. Refrigerate until ready to serve.

Makes: 10 sandwich cookies