16 Nov Delightful Double Chocolate Cookie Sandwiches
Hello from atop a pile of blankets in my living room! We are still waiting for some of our furniture to arrive from Vancouver, so in the meantime, we have been sitting on blankets the floor. I feel like I’m 18 again: a new place to live, almost no furniture, sitting on the floor and eating cookies – ha! The good news is that all of my baking equipment and supplies just arrived, which are the most important items of all!
I created the recipe for these cookies before opening shop and they really are delicious enough to stand on their own, without any filling. In fact, it was only after the closing of my shop that I thought about filling them. The baked cookies will be about the size of the palm of your hand, but if you want a smaller cookie, try reducing the amount of dough that you scoop out from 1/4 cup to 1/8 cup for a smaller treat, and then reduce the baking time to about half as well.
Delightful Double Chocolate Cookie Sandwiches
For the Double Dark Chocolate Cookies
Makes 18 medium cookies or 9 cookie sandwiches
- 2 ¾ cups (344 g) all purpose flour
- 1 tsp baking soda
- ¼ tsp kosher salt
- ½ cup cocoa powder
- ¼ tsp instant espresso powder
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup brown sugar
- 2 eggs, at room temperature (you can place them in a bowl of warm water for 5 minutes to help speed this along)
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Preheat oven to 350° F and line 3 baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cocoa powder and espresso powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 30 seconds, until smooth and creamy. Add the sugars and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and continue to beat. Stop the mixer and scrape down the sides of the bowl. Add the dry ingredients all at once and mix on low speed to incorporate. Add the chocolate chips and mix on low speed until combined.
Scoop out the cookie dough by levelled ¼ cup scoops, roll into a ball and place on a prepared baking sheet. Flatten slightly with the palm of your hand. Repeat until all dough is used, placing no more than 6 cookies on each baking sheet. Bake for 12 – 15 minutes, until cookies are set around the edges but are still a little soft in the centre – try not to over bake. Remove form oven and allow the cookies to cool on the baking sheet for about 5 minutes before moving to a wire rack to cool completely.
Cookies and Cream Filling
- One batch of Whipped Vanilla Bean Frosting (find the recipe here)
- 1/2 to 1 cup Oreo cookie crumbs
Make one batch of Whipped Vanilla Bean Frosting. Stir in the Oreo cookie crumbs with a spatula until well combined,
Fit a pastry bag with a piping tip of your choice (I used a #809 tip, but any large, plain tip will do) and fill half-full with the Cookies and Cream Filling. Turn one of the cooled cookies upside-down, pipe a small amount of the filling on the cookie and place another cookie on top of it, so that both of the flat sides/bottoms of the cookies are touching the filling. You can also simply spread the filling onto the cookie with a knife or the back of spoon. Repeat with the rest of the cookies or just eat them on their own!