The sweetest sandwich around.
1 ounce Dutch process cocoa powder 1 teaspoon vanilla extract
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weightRoughly 9 ounces Homemade Cool Whip, Cherry Pit Whipped Cream, or your favorite frosting Preheat oven to 350°F and line 2 aluminum half sheet pans with parchment, trimming as needed so it lies perfectly flat. Whisk hot coffee or tea with chopped chocolate and cocoa in a medium bowl until smooth.
Dab a little batter under each corner of parchment, then press firmly to secure it to sheet pans. Pipe about fifteen 2 3/4-inch by 1-inch "buns" onto each sheet pan, refilling the bag when needed. Bake until "buns" are puffy and firm, about 8 minutes. Slide parchment onto the counter and cool until no trace of warmth remains. Use immediately or transfer to an airtight container with a sheet of wax paper between each layer; store at room temperature up to 24 hours.
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