Irresistible Double Chocolate Cookie Sandwiches
A delightful combination of soft, chewy cookies enveloping a rich and creamy filling that every chocolate lover will adore.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened If using salted butter, reduce added salt by half.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder Dutch-processed cocoa powder can also be used.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips Can substitute with white chocolate, milk chocolate, or peanut butter chips.
For the Filling
- Buttercream, marshmallow fluff, or ice cream Customize according to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips.
Baking
- Drop spoonfuls of dough onto ungreased baking sheets, leaving enough space between each for spreading.
- Bake for 10-12 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Assembly
- Once cookies are completely cool, spread your desired filling between two cookies to create a sandwich.
Notes
Store in an airtight container for up to 5 days. For longer storage, freeze in a freezer-safe container or bag for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 18g
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