These double chocolate sandwich cookies are for true chocolate lovers only. Rich and fudgy chocolate cookies sandwiched with creamy chocolate frosting – get your milk ready!
Fudgy, decadent, delicious – I’m not sure what more to say about these double chocolate sandwich cookies. With this recipe you get two chewy double chocolate cookies sandwiched together with creamy chocolate frosting. They are for true chocolate lovers only and definitely a decadent cookie recipe that works more as a dessert, as opposed to a quick snack if you get what I’m saying. If you’ve ever been known to eat multiple cookies in quick succession – then yeah, you’re going to love these.
Baking Tips & Tricks
- The cookie recipe has been developed using softened butter. Cold vs softened vs melted butter all behave differently in baking. So be sure that your butter is softened and not starting to melt.
- Use Dutch-processed cocoa for a richer flavor and darker color. Sometimes called dark or specialty-dark cocoa, it will make your cookies even richer. Natural cocoa works too – but your cookies won’t be as dark in color as the cookies pictured.
- Chilling the dough is necessary in this recipe. If you don’t chill the dough, your cookies can spread too thin.
- Use a cookie scoop for uniform cookies. Cookies that are all the same size also make it much easier to sandwich them.
- Be sure that the baked cookies are fully cooled before frosting. Otherwise, they can melt the frosting.
Because the dough requires chilling – this recipe does take a bit of preplanning/scheduling. On the upside – it’s also a great make-ahead recipe.
- The dough can chill in the fridge for up to 48 hours. Then when ready to bake, let the bowl sit on the counter for 5-10 minutes so it’s easier to work with then form into balls and bake.
- Cookie dough balls can be placed in a freezer bag and frozen up to 2 months. Then bake the cookie dough balls from frozen. They will just take 1-2 minutes longer.
- Cookies are best enjoyed fresh. But they will last 3 days in an airtight container at room temperature or 5 days in an airtight container in the fridge. I recommend letting them sit on the counter at room temperature for 30 minutes before enjoying if they’ve been in the fridge.
And if you love sandwich cookies, then be sure to try:
- Chocolate Sandwich Cookies – these are a soft & chewy homemade Oreo
- Chocolate Chip Sandwich Cookies – 2 chocolate chip cookies with creamy chocolate frosting
- Peanut Butter Sandwich Cookies
Double Chocolate Sandwich Cookies
- 1 cup all-purpose flour (125 grams)
- ⅔ cup cocoa powder (60 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons unsalted butter (140 grams) softened, but not starting to melt
- ⅔ cup brown sugar (140 grams) light or dark
- ⅓ cup granulated sugar (67 grams)
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips (135 grams) I used dark, semi-sweet works too
- ½ cup unsalted butter (112 grams) softened
- 1-2 cups powdered sugar (110-220 grams) sifted
- ¼ cup cocoa powder (23 grams) sifted
- ¼ teaspoon salt
- 1-3 tablespoons whipping cream (15-45 ml) or milk
Double Chocolate Cookies
- Whisk together the flour, cocoa, baking soda and salt in a medium bowl. Set aside.
- In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
- Beat the egg and vanilla extract into the butter mixture.
- With the mixer on a low speed, beat the flour mixture into the butter mixture. I typically do this about ½ at a time to avoid the dry ingredients from blowing everywhere.
- Turn off the mixer and stir in the chocolate chips. I typically reserve about 3 tablespoons of chocolate chips for dotting on top of each cookie later.
- Cover the bowl with plastic and refrigerate for at least 3 hours or up to 48 hours.
- When ready to bake, preheat the oven to 350F (180C). Line cookie sheets with parchment paper or baking mats.
- Form the dough into balls with about 1 tablespoon of dough each (they will be smaller than a golf ball). I use a cookie scoop for this so that I get uniform cookies. Note - if the dough has been in the fridge for over 5 hours or so, you may need to let it sit on the counter for 10 minutes first so that it's easier to work with.
- Place dough balls about 2 inches apart on the lined cookie sheets.
- Bake 1 sheet at a time in the preheated oven for 9-11 minutes, or until the tops look set.
- Remove from the oven. Optionally, dot the top of each cookie with a few extra chocolate chips (if you reserved a few tablespoons). Let cool on the cookie sheet for at least 10 minutes, then transfer to a cooling rack to continue cooling.
- In a large bowl, beat the butter until creamy.
- Sift in 1 cup powdered sugar and the cocoa powder and add in the salt. Beat together with the mixer starting on a low speed.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of cream (or milk) until the desired flavor and thickness is reached.
- Ensure the cookies are fully cooled before frosting.
- Frost the bottom of 1 cookie with about 1-2 tablespoons of frosting. Then place a second cookie on top.
- Cocoa: I use Dutch-processed (sometimes called dark or specialty dark) for this recipe. Natural cocoa will work too.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If your kitchen is warm, you may want to store in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 sandwich cookie (2 cookies with frosting), assuming the recipe yields 12 uniform sandwich cookies and all the frosting is used.
Thank you Fiona for your awesome recipes 🌹