What's better than a chocolate chip cookie? Well, TWO chocolate chip cookies sandwiched together with creamy vanilla filling is. Up until very recently, I think the cookie sandwich was a little neglected in my kitchen. Long, long ago, I made Carrot Cake Cookie Sandwiches (one of my very first blog posts, actually! More than FIVE years ago!...Wow, have I really been doing this for that long?) About a year ago, I made Gingersnap Cookies with Lemon Ice Cream sandwiches. And fairly recently, I made Red Velvet Whoopie Pies (which is pretty much a cakey cookie sandwich). If I remember correctly, all of my taste testers really enjoyed all of these cookie sandwich creations. So why haven't I made more of them? I'm not really sure, but after making these Chocolate Chip Cookie Sandwiches, that may have to change. They were a lot of fun to make, and even more fun to eat. The chocolate chip cookies had a nice height to them, they didn't flatten out very much in the oven, and they stayed pretty soft and chewy even after cooling.
Chocolate Chip Cookie Sandwiches, adapted slightly from What Katie's Baking
Chocolate Chip Cookies
Ingredients:
- 2 sticks unsalted butter, room temperature
- 7 1/2 ounces (by weight, or about 1 cup) packed brown sugar
- 5 1/4 ounces (by weight, or about 3/4 cup) granulated sugar
- 1 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1 large egg, room temperature
- 1/2 tsp baking soda
- 11 5/8 ounces (by weight, or about 2 3/4 cups) all purpose flour
- 1 1/2 cups chocolate chips
Preheat oven to 375 F, and line several cookie sheets with parchment paper.
Add butter to the bowl of an electric stand mixer and turn on the mixer. Add the sugars and beat to combine. Add eggs and vanilla and beat just until incorporated.
In a separate bowl, whisk the flour, baking soda and salt. Add the flour mixture to the butter mixter and beat until just incorporated - do not over mix! Add chocolate chips and stir to incorporate.
Using a 1 tablespoon cookie scoop, place rounded balls of dough onto the parchment lined cookie sheets, placing about 2 inches apart.
Bake the cookies in the preheated oven for about 8 - 12 minutes, until the bottoms and edges are just lightly browned, and then remove from oven. Allow to cool on the pans for 5 minutes before removing to a wire rack to cool entirely.
Cream Filling
Ingredients:
- 1/2 stick (1/4 cup) unsalted butter, room temperature
- 1/4 cup shortening
- 2 cups confectioner's sugar
- 2 teaspoon pure vanilla extract
Place the butter and shortening in the bowl of an electric mixer and beat on low speed. Gradually beat in the sugar. Then add the vanilla and beat to combine. Turn the mixer on medium - medium high and beat for 2 to 3 minutes, or until the filling is light and airy.
To assemble the cookie sandwiches:
Place half of the cookies bottom up. Scoop cream filling into a piping bag, and pipe the filling onto the bottoms of the cookies - I usually start at the edge of the cookie and spiral inward. Place another cookie face down on top of the cream filling and press the two cookies together slightly. Repeat for remaining cookies, and enjoy!
Here are the cookies posing and getting ready for me to photograph them... on top of my new oven! I've been playing around with this beauty for about two months now and I can't wait to finally tell you about it. It is a Kitchenaid double oven, one of which is convection. I'll tell you more about it and all the experiments I've been doing to test it very soon!
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