Double Chocolate Sandwich Cookies

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!

Course Dessert

Cuisine American

Keyword Double Chocolate Sandwich Cookies

Prep Time 45

Cook Time 10

Chilling 3

Total Time 3 55

Servings sandwich cookies

Calories 379kcal

Author Fiona Dowling

Ingredients

Chocolate 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

Chocolate Frosting

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

Instructions

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.

Chocolate Frosting

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.

Assembly

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.

Notes

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.

Nutrition