DOUBLE CHOCOLATE SANDWICH COOKIES

by

Satisfy your chocolate cravings with these soft, rich, fantastic Double Chocolate Sandwich Cookies!

INGREDIENTS

FOR THE COOKIES:

  •  1 & 3/4 cups (210g) all-purpose flour
  •  1/2 cup (42g) unsweetened cocoa powder, sifted
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1/2 cup (113g) unsalted butter, softened
  •  1/2 cup (100g) granulated sugar
  •  1/2 cup (100g) firmly packed light brown sugar
  •  2 large eggs
  •  1 teaspoon vanilla extract
  •  3/4 cup (127g) semisweet chocolate chips

FOR THE FILLING:

  •  1/2 cup (113g) unsalted butter, softened
  •  1/2 cup (55g) confectioners’ sugar, sifted
  •  6 ounces (170g, about 1 cup) bittersweet chocolate (about 70% cacao), melted and cooled
  •  1/2 teaspoon vanilla extract

INSTRUCTIONS

TO MAKE THE COOKIES:

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
  5. Use a #50 scoop (about 1 & 1/4 tablespoons) to drop the dough onto the prepared pans. Flatten the tops of each cookie slightly. Bake, one pan at a time, 8 to 10 minutes, or until the cookies are almost set with a soft center. Do not overbake.
  6. Cool the cookies on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

TO MAKE THE FILLING:

  1. Using an electric mixer on medium speed, beat the butter and confectioners’ sugar until light and fluffy. Add the cooled chocolate and vanilla, and mix until thoroughly combined and smooth.
  2. Spread the frosting on the bottoms of half of the cooled cookies. Top with the other cookies so that the bottoms of the cookies are facing each other.

NOTES

I tend to dial back the amount of filling on these cookies, but this recipe will make plenty for those of you who like a little more.