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1
Preheat the oven to 350F.
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2
To make the cookies, grind the cocoa nibs in a coffee grinder or food processor until a fine powder.
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3
In the bowl of a stand mixer with the paddle attachment, combine the butter, ground cocoa nibs, and the sugars on medium speed until well mixed.
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4
Add the melted chocolate and the vanilla.
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5
Sift together the dry ingredients and add to the bowl.
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6
Mix into a smooth dough and chill in the freezer for 5 minutes.
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7
Transfer the dough to a large surface covered with a layer of parchment paper.
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8
Top with another layer of parchment and gently roll the dough into a 1/4-inch-thick sheet.
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9
To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough.
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10
Replace the parchment, flip the dough, and release the parchment on the other side.
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11
Cut the dough into 2 1/2-inch round cookies and space 1/2 inch apart on an ungreased cookie sheet.
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12
Gather any leftover scraps of dough and roll and cut as described above.
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13
Repeat until you have no dough left.
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14
Bake the cookies for about 15 minutes, turning the pan 90 degrees halfway through baking, until you can smell the toasted chocolate.
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15
Transfer the cookies to a cooling rack.
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16
Cool completely.
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17
Once cool, the cookies should be crisp.
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18
To make the filling, place the chocolate, butter, and salt in a medium mixing bowl.
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19
In a small saucepan, bring the cream to a boil and pour one-third of the cream over the chopped chocolate to melt the chocolate.
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20
Add the rest of the cream and stir until smooth.
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21
Let cool to room temperature.
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22
Place half of the cookies with the top side (the most attractive) down.
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23
Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies.
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24
Gently press down.
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25
Serve immediately or store the cookies in a cool place.
