In a large bowl, cream butter and sugar until smooth and fluffy. Add the melted chocolate and beat until well blended. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Slowly add the dry ingredients to the creamed mixture and beat until fully incorporated. Transfer the batter to pastry bag and pipe the batter into 2-inch rosettes on prepared baking sheets, leaving about a 2-inch space between the cookies. Gently press down any rough edges with your fingertip to smooth and flatten.
Bake one sheet at a time on middle shelf of preheated 350 degree oven for 10 to 12 minutes (rotating baking sheet halfway through baking) or just until a cookie lifts or slides easily without sticking when lightly nudged. Remove the baking sheet from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let cool for a few minutes and then release them from the parchment paper, with a flat spatula, while they are still warm. Finish cooling on the wire rack before using.
For the filling: In a medium bowl, cream butter until light and fluffy. Gradually beat in the confectioners' sugar, a little at a time, until fully incorporated. Add the melted chocolate and beat for 2 or 3 minutes more, until light and fluffy. Spread the filling onto the smooth bottoms of half the cookies, then flip the remaining cookies on top of the filling and lightly press to form sandwiches. Dust lightly with 2 tbsp. confectioners' sugar.
Cookies can be stored in an airtight container at room temperature for up to 10 days.
Be careful not to overbake these cookies. Since the cookie dough is dark to begin with, you won't be able to use their color as a visual indication of doneness. You can tell they are done if you give them a little nudge upward with your finger and they do not stick to the parchment or silpat. They may seem soft but will firm up and crisp as they cool.
We make fluttery little rosettes, but you can pipe any shapes you want - logs, circles, hearts, zigzags or whatever - as long as the cookies are all the same size and will bake evenly. (I suppose you could also try to layer the dough and then chill or freeze and slice, although I haven't tried that.) Whatever size or shape you prepare, just make them uniform. If you make smaller cookies, watch the baking time to ensure they are light and crisp.
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|Serving Size: 1 (35g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 99 (56%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.1mg||8 %|
|Sodium 91.8mg||3 %|
|Potassium 28.1mg||1 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 19.6g|
|Protein 0.8g||1 %|
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Calories per serving: 177
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