Two soft and chewy chocolate chip cookies with creamy chocolate frosting in the middle - these chocolate chip sandwich cookies are seriously addictive.
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies with Chocolate Frosting, Chocolate Chip Sandwich Cookies
¾cupunsalted butter* softened to room temperature (not melted)
¾cuppacked brown sugarlight or dark
¼cupwhite sugar
1largeegg
2teaspoonsvanilla extract
2cupsall-purpose flour*spooned and leveled
¾teaspoonbaking soda
¼teaspoonsalt
¾cupchocolate chipsplus more for dotting on the tops
Chocolate Frosting
⅔cupunsalted butter softened
2 - 2 ½cupspowdered sugar
⅓cupcocoa powdersifted
½teaspoonvanilla extract
¼teaspoonsalt
2-4tablespoonswhipping creamor 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 ¾ 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 ½ 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.