Add this cookie recipe for Chocolate Sandwich Cookies with Maple Fudge Frosting to your recipe box.
In a medium bowl, sift together flour, cocoa, baking soda and salt. Set aside.
In a small saucepan combine chocolates, butter and sugar and heat on medium-low. Stir until melted and remove from heat. Continue stirring until smooth and sugar is totally dissolved. Allow to cool slightly then add egg and mix until incorporated.
Pour chocolate mixture into flour mixture and stir with a wooden spoon until the dough forms a ball. Divide dough in half and flatten to 1/4 inch between two sheets of parchment paper. Place on a baking sheet and chill dough in the fridge for 30 minutes.
Cut out cookies using any two-inch cookie cutter. Place on a baking sheet covered in parchment paper or a silpat. Collect the scraps and re-roll to a 1/4 inch. If the dough gets too sticky then put in the fridge for ten minutes.
Preheat the oven to 350 degrees F.
Bake for 8-9 minutes, rotating halfway through baking. If you use larger cookie cutters you will need to adjust the timing. Remove completed cookies from the oven and transfer to a wire rack to cool completely before icing.
Place all of the ingredients, except the icing sugar, into a saucepan and gently them all together until the sugar is dissolved. Allow to cool slightly and then add the icing sugar, beating to a smooth and glossy finish.
Put some frosting between two cookies to form a cookie sandwich.
Pipe a dollop of frosting on the top.
*Note: If you want to decorate with chocolate icing as well, you will need to make a small batch of chocolate icing. Recipe not shown here.