Chocolate Valentines

Ingredients:

• 1.5 cups premium flour + extra for work
• 0.5 cup cocoa powder
• 3/4 tsp + a pinch of salt
• 1/4 tsp baking powder
• 1 and 1/4 cups sugar
• 110 g unsalted butter, room temperature
• 1 large egg
• 1.5 tsp vanilla extract
• 110 g white chocolate (not granules), chopped
• 0.5 cups heavy cream

Preparation:

1. In a medium bowl, whisk together the flour, cocoa powder, 3/4 teaspoon salt, and baking powder. In a large bowl, beat the sugar and butter with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and 1 teaspoon vanilla extract. Reduce mixer speed to low; stir in the flour mixture and knead the dough. Cover the dough and refrigerate for 30 minutes.
2. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out the dough to a 1/4-inch thickness; cut out 2-inch heart-shaped cookies.
3. Place the cookies on the prepared baking sheets, spacing them about 2 cm apart. Bake, rotating the baking sheets halfway through, until slightly set, 8 to 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
4. Prepare the filling. In a large bowl, combine the white chocolate, the remaining 1/2 teaspoon vanilla extract, and a pinch of salt. Bring the heavy cream to a simmer in a saucepan, then pour it over the white chocolate. Stir until smooth and refrigerate for 25 minutes. Beat with an electric mixer until creamy. Glue two cookies together with the cream.