Valentine Ganache Cookies: Rich Cocoa & Silky Ganache

Instructions:

1. Whisk together the 250g all-purpose flour, 45g cocoa powder, and 0.5 tsp sea salt.
2. Cream the 225g cold cubed butter and 100g powdered sugar until pale, about 3 minutes until no large butter chunks remain.
3. Add the 1 egg yolk and 0.5 tsp vanilla bean paste to the butter mixture. Mix until the yellow streaks disappear.
4. Fold in the dry ingredients on low speed. Stop as soon as the dough looks like dark, wet sand.
5. Press the dough into a flat disk and wrap tightly in plastic. Chill the dough for at least 1 hour until firm and cold to the touch.
6. Roll the dough between two sheets of parchment to 1/8 inch thickness.
7. Cut out heart shapes and place on a lined tray, leaving 1 inch of space between each cookie.
8. Bake for 12 minutes until the surface looks matte and the edges feel set.
9. Allow cookies to cool completely on the tray. Moving them too early will cause them to snap.
10. Place 200g finely chopped dark chocolate in a glass bowl.
11. Heat 120ml heavy cream and 1 tsp corn syrup until it begins to simmer, watching for small bubbles around the edges.
12. Pour the hot cream over the chocolate and let it sit for 2 minutes.
13. Whisk gently from the center outward until the mixture is glossy and dark.
14. Let the ganache thicken at room temperature for 30 minutes until it holds its shape when lifted with a spoon.
15. Pipe a small amount of ganache onto the bottom of one cookie, staying 1/4 inch away from the edges.
16. Press a second cookie on top gently, stopping when the filling reaches the very edge.