You know what’s almost always good? Cookies sandwiched together with chocolate, that’s what! They’re all at once childishly comforting and sophisticated. Good with a cup of coffee, a glass of milk, a glass of wine. I knew I wanted to make some sort of cookie sandwiched with bittersweet chocolate, but I couldn’t decide what kind of cookie. I wanted to do something different. I ran some options by David. Coffee, pecan, lemon, orange, lime, mustard seed, tamarind (yes, he was paying attention!) Nothing sounded quite right. Then I said, I can’t do cinnamon, that’s sort of boring, right? And he said, “What! Cinnamon boring?!? Never! NEVER!” Well, he wasn’t quite that emphatic, but he made the valid point that you can never go wrong with cinnamon and chocolate. So I made these small, sweet, spicy, crunchy chewy cookies, sandwiched with dark chocolate. As David pointed out, they’re a bit like deconstructed chocolate chip cookies. They have similar flavors, but you experience these flavors differently. Simple and quite lovely. I made them very small, because you eat them two at at time, and because they are rather sweetish.

Always You, Chet Baker.

1 stick unsalted butter (1/2 cup) softened
1 cup sugar
1/2 cup brown sugar
2 t vanilla
1 egg
1 1/2 cups flour
1/2 t salt
2 t cinnamon

1/2 cups bittersweet chocolate chips

Preheat oven to 350

Cream the butter and sugars till fluffy. Add the vanilla and egg, and beat some more till even fluffier. Add all of the dry ingredients and mix well.

Lightly butter two baking sheets. Put very small (grape-sized) spoonfuls of dough about 1 1/2 inches apart. Press them down lightly with your finger or the back of a spoon.

Bake for about 12 minutes, till they’re starting to look a little brown on the bottom.

Let them cool.

Melt 1/2 cup chocolate in a small saucepan that’s sitting over a larger saucepan full of water. Don’t let any water get into the chips, or it will all freeze up. Not even a drop!!

Using a butter knife, put a thin layer of chocolate on one cookie. Find another cookie of a similar size, and press it against the chocolate coated part of the first cookie. Set them aside to set.