Chocolate Chip Sandwich Cookies
Two soft and chewy chocolate chip cookies with creamy chocolate frosting in the middle - these chocolate chip sandwich cookies are seriously addictive.
Servings: 15 sandwiches
Equipment
- Cookie Sheets
Ingredients
Chocolate Chip Cookies
- 3/4 cup unsalted butter* softened to room temperature (not melted)
- 3/4 cup packed brown sugar light or dark
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour* spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips plus more for dotting on the tops
Chocolate Frosting
- 2/3 cup unsalted butter softened
- 2 - 2 1/2 cups powdered sugar
- 1/3 cup cocoa powder sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-4 tablespoons whipping cream or milk
Instructions
- In a large bowl beat the butter, brown sugar and white sugar until fluffy.
- Beat in the egg and vanilla extract until smooth.
- With the mixer on low speed mix in the flour, baking soda and salt until combined.
- Mix in 3/4 cup chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350F (180C) degrees and line cookie sheets with parchment paper or baking mats.
- Remove the dough from the fridge. If it's too hard to form into balls, let it sit on the counter for 5-15 minutes first.
- Form the dough into balls with about 1 - 1.5 tablespoons of dough each (about 1 inch in diameter) and place 2 inches apart on a cookie sheet. I like to use a cookie scoop to do this.
- Bake the dough 1 sheet at a time on the middle rack of the oven for 10-12 minutes or until the tops look set.
- When the cookies come out of the oven, optionally dot the top of each cookie with a few extra chocolate chips. Let the cookies cool on the cookie sheet for at least 10 minutes, then transfer to a wire rack to continue cooling.
Chocolate Frosting
- In a large bowl beat the butter until soft.
- Add in 1 cup powdered sugar, the cocoa powder, salt and vanilla extract. With the mixer on low speed, mix in the ingredients.
- Mix in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream (or milk).
Assemble the Cookies
- Once the cookies are fully cooled, frost the bottom of 1 cookie with about 1- 2 tablespoons of frosting then place a second cookie over top.
Notes
- When measuring the flour, use a dry measuring cup. Whisk the flour first, then spoon it into the dry measuring cup and then level off the top.
- If using salted butter, remove the salt from the recipe.
- Store cookies in an airtight container, either in the fridge for up to 1 week or at room temperature for up to 3 days. If you're kitchen is warm, then I recommend storing in the fridge so that the frosting doesn't melt. Bring the cookies out of the fridge for about 30 minutes before enjoying (if you don't want cold cookies).
- Nutrition information is an estimate only and based on 1 sandwich with the recipe yielding over 15 equal cookies and using up all the frosting.
Nutrition
Calories: 472kcal | Carbohydrates: 70g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 151mg | Potassium: 71mg | Fiber: 1g | Sugar: 55g | Vitamin A: 603IU | Calcium: 33mg | Iron: 1mg