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Two Sisters Times Two, Serial #29 and Chocolate Sandwich Cookies

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Hey, want a sandwich?

(Ho-hum. Yawn-yawn.) Yeah, sure, I guess.

How about a special sandwich?

That caught your attention, a little bit. You’re thinking what would a special sandwich on a dessert blog be? Maybe an oatmeal creme sandwich? An ice-cream sandwich?

How special?

Really special.

What the heck? Quit the teasing and just tell me!

Well, duh. It’s in the title–a chocolate sandwich!

A Chocolate Sandwich Cookie?

Yes, a chocolate sandwich, with cookies for the bread and chocolate buttercream frosting for the filling.

Sounds like a fairy tale.

Like Hansel and Gretel’s house of cake and candy.

Doesn’t end like that fairy tale, does it?

No. These chocolate sandwiches have a happier ending. We promise. Just give them a try.

double chocolate sandwich cookie

Chocolate Sandwich Cookies

For the cookies:

1/2 cup plus 1 Tablespoon all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

pinch of salt

1/4 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 egg yolk

1/2 teaspoon vanilla extract

For the filling:

2 Tablespoons unsalted butter, room temperature

2 Tablespoons vegetable shortening or margarine, room temperature

3/4-1 cup confectioners sugar

2 Tablespoons unsweetened cocoa powder*

1/2 teaspoon vanilla extract

chocolate cookie

Add the flour, cocoa powder, baking soda, and salt to a mixing bowl. Whisk ingredients together until no lumps remain.

To another mixing bowl, add the butter and granulated sugar and beat using an electric mixer until light and fluffy. Add the egg yolk and vanilla and mix in until fully incorporated. Fold the dry ingredients into the batter until just mixed, careful not to over mix. Cover and refrigerate the dough for 30 minutes.

Preheat your oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper, and set aside.

Roll cookie dough into small balls. You should get 20 total. Place 12 cookie dough balls onto your cookie sheet. Gently flatten each ball with your fingers. Bake the cookies for 6-8 minutes, or until just set. Remove the cookies from the oven and cool for 5 minutes before removing to a wire rack to cool completely. Repeat steps and bake remaining cookie dough balls while the first batch cools. Allow cookies to cool completely before frosting.

While cookies are cooling, make the filling by adding the butter and shortening to a mixing bowl and beating until well combined. Slowly add 3/4 cup of confectioners sugar to the mixer. Once the confectioners sugar is almost all incorporated, add the cocoa powder and vanilla extract and beat the ingredients on high until light and fluffy. If you want a slightly thicker filling, add the remaining 1/4 cup of confectioners sugar and beat on high until fully incorporated.

Spread filling onto 10 cookies. Sandwich the filling with another cookie. Store cookies covered at room temperature for up to 1 week.

Makes 10 sandwich cookies.

*If you want to make a vanilla filling, simply leave out the cocoa powder.

chocolate sandwich cookie

{Adapted from Sally’s Baking Addiction}

Click below to listen to or read Serial #29 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #29, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #29, text © Jeffrey Anderson


About Elaine

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