COOKIES1.Preheat oven to 300F (conventional) or 275F (convection).

2.Finely grind cocoa nibs in spice grinder.3.In the bowl of a standing mixer fitted with the paddle attachment, cream together ground cocoa nibs, butter, baking soda, and brown sugar until light and fluffy.

4.Add sugar, cocoa powder, and salt mixing to combine.

5.Add egg and vanilla until combined.6.Add melted chocolate and then flour, mixing until just combined.
7.Scrape dough out of bowl and shape into a rectangle, wrap in plastic wrap, and chill for at least 30 minutes. Alternatively, you can roll between two sheets of parchment paper that have been sprayed with non-stick spray.

8.Remove chilled dough from refrigerator, if chilled, and roll out onto a lightly floured surface to about 1/8 inch thick. Cut out rounds using cookie cutters.

9.Transfer cut cookies to a baking sheet lined with parchment or non-stick baking.

10.Bake in preheated oven crisp but not burnt (this step is harder than you may think!), about 20 minutes in a conventional oven, 10-15 minutes in convection.

11.Cool completely.

FILLING1.Place shortening and confectioner's sugar in bowl of a standing mixer fitted with the paddle attachment. Cream until smooth.
2.Spread or pipe filling onto the bottom side of one cookie and sandwich with the bottom side of another.

3. ENJOY!!!