Italian Chocolate "Esse" Cookies

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone matt.
2. In a medium bowl, sift together the flour and cocoa.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter, sugar, salt and vanilla extract for 2 minutes, stopping a few times to scrape down the sides.
4. Add half of the flour mixture and beat on low for 10 seconds to combine. Add the egg and beat for 30 seconds. Add the remaining flour and beat for another 10 seconds until the dough is smooth.
5. Transfer the dough to a pastry bag fitted with a ½-inch #6 open star pastry tip.
6. Press out the dough in closed S or a circle shape that is 2 inches in diameter onto the prepared baking sheet. If the dough is hard to push out of the pastry bag, let it sit at room temperature for 5 minutes to allow for the butter to soften a bit.
7. Bake for 17 minutes.
8. Allow the cookies to cool on the baking sheet for 5 minutes, and then transfer them to a cooling rack.
9. Place the chocolate in a medium heatproof bowl. Place the bowl over a saucepan of simmering water without letting the bowl touch the water. Stir frequently until the mixture is melted. Allow to cool for 3 minutes, stirring occasionally.
10. Dip half of the cookie lengthwise into the melted chocolate and place on a cooling rack to set up. If you have baked rounds, brush each flat side with melted chocolate, let them cool for 2 minutes, then assemble into sandwich cookies.
11. Store the cookies in an airtight container at room temperature for up to 3 days.