Chocolate Sandwich Cookies

Name: Chocolate Sandwich Cookies
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 2 cup Dark chocolate cookie - cake flour; 1/4 cup Dark chocolate cookie - non-alkalized cocoa powder (sifted); 1/4 cup Dark chocolate cookie - Dutch-processed black cocoa powder (sifted); 1 tsp Dark chocolate cookie - baking powder; 1/4 tsp Dark chocolate cookie - salt; 1 cup (2) Dark chocolate cookie - unsalted butter (softened); 1 cup Dark chocolate cookie - fine granulated sugar; 1 cup Dark chocolate cookie - light brown sugar (packed); 2 large Dark chocolate cookie - eggs; 2 tsp Dark chocolate cookie - vanilla extract; 6 tbsp (3/4) Vanilla cream filling - unsalted butter (softened); 1/3 cup Vanilla cream filling - solid vegetable shortening; 2 1/4 cup Vanilla cream filling - powdered sugar; 2 tsp Vanilla cream filling - vanilla extract

A classic American dessert made with dark cocoa powder, featuring ultra-dark, crispy chocolate cookies sandwiched with vanilla cream filling.

1h 10m

Easy

0 favorites

Ingredients

Dark chocolate cookie - cake flour 2 cup

Dark chocolate cookie - non-alkalized cocoa powder (sifted) 1/4 cup

Dark chocolate cookie - Dutch-processed black cocoa powder (sifted) 1/4 cup

Dark chocolate cookie - baking powder 1 tsp

Dark chocolate cookie - salt 1/4 tsp

Dark chocolate cookie - unsalted butter (softened) 1 cup (2)

Dark chocolate cookie - fine granulated sugar 1 cup

Dark chocolate cookie - light brown sugar (packed) 1 cup

Dark chocolate cookie - eggs 2 large

Dark chocolate cookie - vanilla extract 2 tsp

Vanilla cream filling - unsalted butter (softened) 6 tbsp (3/4)

Vanilla cream filling - solid vegetable shortening 1/3 cup

Vanilla cream filling - powdered sugar 2 1/4 cup

Vanilla cream filling - vanilla extract 2 tsp

Instructions

Make the cookies

Place an oven rack in the center of the oven and preheat to 350°F (approximately 175°C). In a medium bowl, thoroughly whisk together the flour, both cocoa powders, baking powder, and salt. Using the paddle attachment of an electric stand mixer, beat the butter on medium speed until creamy, about 30 seconds. Add both sugars and continue beating until the mixture lightens in texture and color, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs in two batches, beating thoroughly after each addition. Mix in the vanilla extract. On low speed, add the flour mixture in three batches, scraping down the sides of the bowl after each addition.

Bake the cookies

Scoop level teaspoonfuls of dough and place them on an ungreased baking sheet, spaced about 1 1/2 inches apart. Bake sheet by sheet for 7 to 9 minutes, until the cookies have puffed up (the centers will still be soft). Let cool on the baking sheet for 1 to 2 minutes, then transfer to a cooling rack to cool completely.

Make the vanilla cream filling

Using the paddle attachment of an electric stand mixer, mix the butter and shortening on low speed. Gradually add the powdered sugar and vanilla extract, beating until combined. Increase to high speed and continue beating for 3 minutes until light and fluffy.

Assemble the cookies

Use a small metal spatula to spread about 1 teaspoon of filling on the bottom of a cookie. Top with another cookie and press gently to adhere. Repeat with the remaining cookies and filling.