Chocolate filled vegan cookies

Small, round cookies from Spain, baked with cocoa and extra virgin olive oil – completely vegan. The olive oil replaces the butter and adds a slightly fruity note to the dough, which combines with the cocoa to create a not-too-sweet flavor profile. The chocolate cream inside provides a soft counterpoint to the crumbly exterior: the pastry snaps cleanly and crisply, while the filling yields and melts evenly. Best served at room temperature to allow the cream to reach its full smoothness. A lightly chilled Monastrell with red berry notes or an Amontillado sherry, whose nutty and caramel notes complement the cocoa, pairs well with these cookies.