Chocolate sandwich cookies (Print Version)
# Ingredients:
→ Chocolate cookies
01 -
125g of all-purpose flour
02 -
70g of cocoa powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
140g unsalted butter, softened (not melted)
06 -
135g lightly packed brown sugar, light or dark
07 -
67g granulated sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
130g chocolate chips, preferably dark or semi-sweet
→ Vanilla frosting
11 -
115g unsalted butter, softened
12 -
180 to 240g powdered sugar
13 -
1/4 teaspoon salt
14 -
15 to 30ml of cream or milk
# Instructions:
01 -
Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
02 -
Use a large mixing bowl to whip the butter, brown sugar, and white sugar until smooth. Add the egg and vanilla, stirring well to combine.
03 -
Slowly mix in the dry ingredient blend, about half at a time, on low speed. If needed, switch to a spoon to avoid flour clouds. Toss in the chocolate chips and give it a good stir.
04 -
Wrap the bowl with cling film and let the dough chill in the fridge for at least 3 hours or overnight.
05 -
Set your oven to 175°C and line baking sheets with parchment paper. Shape the dough into tablespoon-sized balls and position them about 5cm apart on the trays.
06 -
Bake a tray at a time in the center of the oven for 8-10 minutes, just until the tops feel slightly firm. Let them cool for 10 minutes on the tray before moving them to a rack.
07 -
Whip the butter in a big bowl until fluffy and airy. Add 180g of powdered sugar along with the salt and beat slowly, then faster. Gradually mix in the rest of the powdered sugar and cream until you like the texture.
08 -
After the cookies are cool, spread 1-2 tablespoons of frosting on the flat side of one cookie. Sandwich it together with another cookie, flat sides facing in.
# Notes:
01 -
Chilling the dough ensures the cookies won’t spread out too much when baking.
02 -
If you want thinner cookies, press the dough balls gently before baking.
03 -
Freeze the cookie dough balls for up to 2 months. Bake straight from the freezer, just add 1-2 extra minutes to the baking time.