Chocolate Pearls Sandwich Cookies


Category: Cookies and bars
Difficulty: Easy
Prep Time: 20 min
Cook Time: 6 - 8 min
Total Time: 30 min


Calculated for 20 cookies

Cookie Dough:
265 grams European butter 
105 grams confectioner's sugar
25 grams egg yolks
5 grams vanilla extract
295 grams flour 
295 grams Valrhona Baking Pearls 

9 ounces (260 grams) Oriado 60% 
335 grams whipping cream
50 grams invert sugar



Cookie Dough:
  • Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment.
  • Slowly add the egg yolks, followed by the vanilla extract. Add the flour and mix just until combined.
  • Finish by adding the chocolate pearls.
  • Divide into 6 portions and chill before rolling into 9 inch logs.
  • Freeze dough before cutting.

  • Bring the cream to a boil.
  • Melt the chocolate and slowly pour the hot cream over in several additions, mixing well to create a proper emulsion.
  • Process with an immersion blender to perfect the emulsion and crystallize overnight at 65°F before using.

Assembly & Finishing:
  • Cut the frozen logs of cookie dough into 1cm slices and place on a silpat lined baking tray.
  • Bake at 335°F (168°C) for 6-8 minutes.
  • Trim the edges with a cutter after removing from the oven.
  • Once the cookies are cooled, pipe the filling onto one half and place another cookie on top, pressing the two together.
  • Dip half of the cookie in melted dark chocolate before serving.