Wednesday, March 29, 2017

Chocolate cream sandwich cookies

Make those famous chocolate cream-filled cookie sandwiches at home with this recipe from Dorie Greenspan. They are crunchy and contain a sweet vanilla filling that you'll want to eat with a spoon!

I warned you that I was baking my way through Dorie's Cookies! I'm back again with another recipe that I made before returning the cookbook.

One activity I enjoy doing with my family is asking them to pick out recipes they want to try from cookbooks. When I borrowed this cookbook, I asked Addie to look for cookies she wanted me to bake.  She saw the photo of these chocolate sandwich cookies and picked this recipe with no hesitation.

While these are not the nationally known chocolate cream cookies (you all know the ones - many of us like twisting off the tops and dunking them in milk), these will remind you of them. The chocolate cookies are crunchy, and the vanilla cream is definitely something you'll want to lick directly from the bowl.

I used a fun scalloped biscuit cutter to make my cookies look cuter but you can absolutely use whatever cookie cutters you want. Heck, you can even use the top of a round drinking glass if you don't own cookie cutters.
These cookies will require some chill time in the refrigerator or freezer so keep that in mind as you work through the recipe. The cookies also will not spread so whatever shape you cut them in is the shape you will get when they are done baking.

We had plenty of these cookie sandwiches to give away and were also able to keep some to snack on throughout the week. They might be good chopped up into some home made ice cream as well!

Chocolate cream sandwich cookies 
  • 1 and 1/2 cups (340 grams) all-purpose flour
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 1 stick plus 5 Tablespoons (13 Tablespoons or 183 grams) unsalted butter, room temperature
  • 2/3 cup (134 grams) granulated sugar
  • 3/4 teaspoon salt
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 stick (6 Tablespoons or 85 grams) unsalted butter, room temperature
  • 1 and 1/4 cups (150 grams) powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
Make the cookies: In a medium sized bowl, whisk the flour and cocoa powder together. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using handheld mixer, cream the butter, sugar and salt together on medium speed until light and fluffy, about 2-3 minutes. Add the egg white and mix for another 2-3 minutes. The mixture may appear curdled but will eventually smooth itself out.

Add in the vanilla and mix until fully incorporated. Turn the mixer off and add in all of the dry ingredients at one time. Turn the mixer on and off in short bursts to pulse everything together. When it appears that the dry ingredients won't fly all over your counter, turn the speed to medium and mix until the dough appears to hold together. It will not form a ball but will be able to be held together if you pinch it.

Turn the mixer off and knead the dough on a clean work surface. Divide the dough in half and form into two flat circular discs.

Place one disc between two sheets of parchment paper and roll it out to about 1/8 inch thick. Place the dough (and keep it in between the parchment papers) onto a baking sheet and freeze for at least 1 hour or keep it in the refrigerator for 2-3 hours or up to overnight. Repeat with the other dough disc. You can stack the two flatted dough sheets on top of each other if desired.

When you are ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set them aside.

Working with one flattened dough sheet at a time (keep the other chilled), use a cookie or biscuit cutter to cut out cookie shapes. Place each cookie on your prepared baking sheet and make sure to leave about an inch between each cookie. The cookies will not spread. You can re-roll the scraps, roll them out and cut them with the cookie cutters. Repeat with the other flattened dough disc.

Bake in your preheated oven for 7 minutes. Then rotate the pans front to back and from top rack to bottom rack and bake an additional 7 minutes. Remove the pans from the oven and allow to cool for another 5 minutes before transferring to a cooling rack to cool completely. Let the cookies cool completely before frosting.

Make the frosting: Mix everything together in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer.

Make the cookies sandwiches: Put a dollop of frosting in between two cookies and gently twist the cookies together and press on the centers to spread out the filling.

For best results, let the cookie sandwiches rest for at least an hour. Leftover cookies should be stored in an airtight container at room temperature and will keep for several days.

Yield: About 22 cookie sandwiches (44 individual cookies)

Source: Dorie's Cookies by Dorie Greenspan


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