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1
Preheat oven to 350F. Line baking sheet with parchment paper or a silpat. Fit a pastry bag with a tip for the shape you wish to pipe.
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2
Beat the softened butter with a paddle attachment until light and creamy (about 2 -3 minutes).
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3
Add the vanilla extract and a pinch of salt. When fully incorporated, sift in the sugars and beat again until fully incorporated.
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4
Add the cocoa powder and egg whites and mix until fully incorporated.
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5
Sift in the flour in thirds and mix with the paddle attachment on the lowest speed or by hand with a spatula until flour is just incorporated before adding the next 1/3. Do not overmix.
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6
Spoon 1/2 cookie dough into a pastry bag and pipe cookies onto the parchment paper or silpat.
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7
Bake for 8 minutes or until just starting to set up. Do not cook until they become hard or browned. Cool on a cooling rack. For larger cookies, you may want to let them cool on the cookie sheet for 1 minute before removing to a cooking rack.
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8
Grind the chocolate pieces in a food processor to enable an even melting of the chocolate when it's added to the cream.
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9
Melt the apricot strained preserves in a pot over medium-low heat. Add the cream and whish until the apricot is fully incorporated into cream. Bring to a boil, remove from the heat and add the coffee granultes. Whisk until coffee is completely dissolved into the cream mixture. Whisk the chocolate into the hot mixture until the chocolate is completely absorbed and the granache is smooth. Chill slightly for about 20 minutes.
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10
When the granache is set up, spoon the granache into a plastic ziplok baggie and snip one of the corners. Squeeze the granache out of the corner to apply to a cookie bottom. Place another cookie on top to form a sandwich. Watch them disappear!
