Garabatos (Mexican Scribble Cookies)

To make the cookies:

1. Preheat oven to 350˚F (180˚C). Line 2 baking sheets with parchment or lightly grease.
2. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine flour, sugar, and salt.
3. Mix in the butter, egg yolks, and vanilla extract until well combined and dough comes together.
4. On a lightly floured surface, roll the dough into a thin rectangle, about 1/4 inch (6 millimeters) thick. If the dough is too difficult to roll, refrigerate 30 minutes to 1 hour.
5. Cut the dough into circles with a 3 inch (7.5 centimeter) wide cookie cutter. Place the circles on prepared baking sheet about 1 inch (2.5 centimeters) apart.
6. Bake in preheated oven until lightly golden, 10-12 minutes. Allow to cool on baking sheet 10 minutes before removing to wire rack.

To make the chocolate ganache:

1. In a small saucepan, bring the cream just to a boil over medium heat.
2. Remove from heat and add the coffee extract, vanilla extract, and chocolate chips.
3. Let stand for a couple of minutes, then whisk until the chocolate completely melts and the mixture is smooth.
4. Refrigerate the ganache, whisking occasionally, until firm enough to pipe, 30 minutes to 1 hour. Transfer to a pastry bag or ziploc bag with corner snipped off.
5. Pair off the cooled cookies based on closest matching sizes.
6. Pipe about 1 tablespoon of the chocolate filling into the center on the bottom of one of the cookies. Top with the other cookie, bottom facing the chocolate, and gently press until chocolate reaches the edges of the cookies. Repeat with remaining cookies.

To make the topping:

1. Melt the remaining 3 ounces (85 grams) dark chocolate in a double boiler or microwave in 20 second increments until smooth.
2. Drizzle (scribble) over the cookies with a spoon or pastry bag with a small round tip. Allow to set before storing in airtight container.