Double Chocolate Cookie Sandwiches
Directions
- 1Preheat oven to 350°F. Line large cookie sheet with parchment paper.
- 2Preheat oven to 350°F. Line large cookie sheet with parchment paper.
- 3Preheat oven to 350°F. Line large cookie sheet with parchment paper.
- 4Beat butter and sugar until smooth.
- 5Beat butter and sugar until smooth.
- 6Beat butter and sugar until smooth.
- 7Add in egg and vanilla extract and combine.
- 8Add in egg and vanilla extract and combine.
- 9Add in egg and vanilla extract and combine.
- 10Whisk dry ingredients together and beat into wet ingredients.
- 11Whisk dry ingredients together and beat into wet ingredients.
- 12Whisk dry ingredients together and beat into wet ingredients.
- 13Fold in chocolate chips.
- 14Fold in chocolate chips.
- 15Fold in chocolate chips.
- 16Using a small cookie scoop roll cookies into balls. Place on baking sheet leaving a couple inches between each cookie.
- 17Using a small cookie scoop roll cookies into balls. Place on baking sheet leaving a couple inches between each cookie.
- 18Using a small cookie scoop roll cookies into balls. Place on baking sheet leaving a couple inches between each cookie.
- 19Bake for 10-12 minutes. About 5 minutes into baking we flatten the cookie slightly with the back of a measuring cup.
- 20Bake for 10-12 minutes. About 5 minutes into baking we flatten the cookie slightly with the back of a measuring cup.
- 21Bake for 10-12 minutes. About 5 minutes into baking we flatten the cookie slightly with the back of a measuring cup.
- 22When removed we use a round cookie cutter and in a circular motion give the cookie a spin to make it perfectly round.
- 23When removed we use a round cookie cutter and in a circular motion give the cookie a spin to make it perfectly round.
- 24When removed we use a round cookie cutter and in a circular motion give the cookie a spin to make it perfectly round.
- 25Let them cool for about 20-30 minutes before filling them with the vanilla buttercream.
- 26Let them cool for about 20-30 minutes before filling them with the vanilla buttercream.
- 27Let them cool for about 20-30 minutes before filling them with the vanilla buttercream.
- 28Make buttercream by beating butter till smooth. Add vanilla extract.
- 29Make buttercream by beating butter till smooth. Add vanilla extract.
- 30Make buttercream by beating butter till smooth. Add vanilla extract.
- 31Add powder sugar and combine. Add in milk and beat till smooth.
- 32Add powder sugar and combine. Add in milk and beat till smooth.
- 33Add powder sugar and combine. Add in milk and beat till smooth.
- 34Place buttercream in a piping bag and on a bottom of a cookie pipe frosting. Put another cookie on top and press down!
- 35Place buttercream in a piping bag and on a bottom of a cookie pipe frosting. Put another cookie on top and press down!
- 36Place buttercream in a piping bag and on a bottom of a cookie pipe frosting. Put another cookie on top and press down!
Ingredients
- 8 tbsp unsalted butter, softened
- 8 tbsp unsalted butter, softened
- 8 tbsp unsalted butter, softened
- 1 cup light brown sugar
- 1 cup light brown sugar
- 1 cup light brown sugar
- 1 egg
- 1 egg
- 1 egg
- 1.5 tsp vanilla extract
- 1.5 tsp vanilla extract
- 1.5 tsp vanilla extract
- 1 cup flour
- 1 cup flour
- 1 cup flour
- 0.33 cup cocoa powder
- 0.33 cup cocoa powder
- 0.33 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking soda
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 1 cup semi sweet chocolate chips
- 1 cup semi sweet chocolate chips
- 1 cup semi sweet chocolate chips
- 8 tbsp unsalted butter, softened
- 8 tbsp unsalted butter, softened
- 8 tbsp unsalted butter, softened
- 2 cups powder sugar
- 2 cups powder sugar
- 2 cups powder sugar
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tbsp milk
- 1 tbsp milk
- 1 tbsp milk
Equipment
ovencookie sheetparchment papersmall cookie scoopmeasuring cupround cookie cutterpiping bag