Chocolate cookie sandwich (Print Version)
# Ingredients:
→ Chocolate Cookies
01 -
140g of unsalted butter, softened (not melted)
02 -
125g of all-purpose flour
03 -
1/2 teaspoon of baking soda
04 -
1/4 teaspoon of salt
05 -
70g of cocoa powder
06 -
135g of lightly packed brown sugar, either light or dark
07 -
67g of white sugar
08 -
1 large egg
09 -
1 teaspoon of vanilla extract
10 -
130g of chocolate chips, preferably dark or semi-sweet
→ Vanilla Frosting
11 -
115g of unsalted butter, softened
12 -
180 to 240g of powdered sugar
13 -
1/4 teaspoon of salt
14 -
15 to 30ml of cream or milk
# Instructions:
01 -
Grab a medium-sized bowl and combine flour, cocoa powder, baking soda, and salt.
02 -
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Toss in the egg and vanilla, then mix well.
03 -
Bring in the flour mixture little by little on low speed or by hand if needed. To finish, fold in the chocolate chips.
04 -
Wrap the bowl with plastic wrap and chill the dough for at least 3 hours or overnight.
05 -
Turn on your oven to 175°C and cover baking sheets with parchment paper. Roll your dough into balls about the size of a tablespoon and space them 5cm apart.
06 -
Pop the tray into the center of your oven and bake one sheet at a time for 8-10 minutes. The tops should feel slightly firm. Let them sit on the tray for 10 minutes before moving to a wire rack.
07 -
In another large bowl, beat your butter until it’s fluffy. Start slow with 180g powdered sugar, then go faster as you add the salt. Gradually pour in the rest of the sugar and cream as needed until it’s the texture you want.
08 -
When the cookies have cooled completely, take 1-2 tablespoons of frosting and spread it on the bottom of one cookie. Stick another cookie on top, bottoms facing inwards.
# Notes:
01 -
Make sure to chill the dough before baking so the cookies don’t spread too much.
02 -
Press gently on the dough balls before baking if you like thinner cookies.
03 -
Freeze cookie dough balls for up to 2 months and bake them straight from frozen, adding an extra 1-2 minutes to the baking time.