GETTING READY

1. Preheat oven to 350℉. Line a cooking sheet with Silpat.

MAKING

2. In a food processor, add in the flour, cocoa powder, baking soda, and salt. Whisk for a few seconds.

3. Add in the butter and whisk again, followed by the white and brown sugars and pulse until it resembles coarse meal.

4. Add in the egg and continue to pulse until a dough forms.

5. Place the dough between two parchment paper and roll with a rolling pin, until 1/4 inch thick and cut out cookies with a 2-inch heart shaped cookie cutter.

6. Place the cookies over the prepared cookie sheet and bake for 12-15 minutes.

7. For the icing – using a stand mixer, whip the heavy cream and sugar, when 20 seconds are left add in the raspberries and whisk on high until light and fluffy.

FINALIZING

8. Spread 1 teaspoon of filling onto half of the cookies and sandwich together with the remaining cookies.

SERVING

9. Serve the cookies as dessert.