Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Spicy Chocolate Sandwich Cookies 1.8 (10) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 24, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen This great cookie recipe was adapted from Martha Stewart Holiday Cookies, 2006. Ingredients 1 ½ cups all-purpose flour, plus more for work surface ¾ cup unsweetened Dutch-process cocoa powder ¼ teaspoon coarse salt ¼ teaspoon finely ground pepper 1 tablespoon plus 1 teaspoon good quality instant espresso powder ½ teaspoon ground cinnamon ¾ cup (1 ½ sticks) unsalted butter, softened 1 cup granulated sugar 1 large egg 1 tablespoon milk 1 ½ teaspoons pure vanilla extract Chocolate Whipped Cream Directions Whisk together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in a large bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half and wrap each piece with plastic wrap; refrigerate at least 1 hour and up to overnight. Preheat oven to 350 degrees. Roll out dough 1/4 inch thick on a lightly floured surface. Brush any excess flour off dough with a dry pastry brush. Cut dough using a 2 1/2-inch heart-shaped cookie cutter. Transfer heart shapes to baking sheets lined with parchment paper or a nonstick baking mat, spacing 1 inch apart. Bake cookies until there is a slight resistance when you lightly touch the centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Fill a pastry bag fitted with a 1/2-inch plain tip with the chocolate whipped cream. Pipe cream onto half of the cookies; top with remaining cookies. Rate it Print