Double Chocolate
Cookie Sandwiches

If you like chocolate cookies, you’ll love these double chocolate cookie sandwiches filled with a silky chocolate buttercream frosting. The soft and fudgy texture makes it an indulgent afternoon treat!

Preparation

20 Minutes

Cook

12 Minutes

Serves

12-15 finished cookie sandwiches

Ingredients

  • 3 ½ cups White Wings All Purpose Flour
  • ¼ pinch of teaspoon salt
  • 1 ½ teaspoons baking soda
  • 2 cups packed light brown sugar
  • 1 cup unsweetened cocoa
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup milk

Cookie sandwich filling

  • 6 Tablespoons unsalted butter, softened
  • 2 1/3 cups confectioners’ sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/3 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

1.  Preheat oven to 180°C for conventional or 160°C fan forced and line two baking trays with baking paper.

2.  In a medium-large mixing bowl, whisk together flour, baking soda and salt. These will be your dry ingredients.

3.  In a separate large bowl, stir the brown sugar, cocoa and oil together until combined.

4.  Add the egg, vanilla extract and milk into the cocoa mixture and whisk until smooth and creamy.

5.  Using a spatula, fold the dry ingredients gently into the wet ingredients until smooth.

6.  Refrigerate for 10 minutes.

7.  Roll chilled dough into small walnut sized balls and place on prepared trays, spacing them 6cm apart. You should have roughly 30 balls of dough.

8.  Flatten each ball slightly with the palm of your hand and bake until cracked on the surface, this should take around 10-12 minutes. The cookies will still feel soft but will firm up as they cool. Transfer trays to a wire rack and let cookies cool on trays for 2 minutes before transferring to a wire rack to cool completely.

To make filling:

9.  Using an electric mixer, beat the butter on medium until smooth. This should take about 1 minute.

10.  Add the sugar and cocoa to the bowl and beat until combined. With the mixer on low speed, carefully add the milk and vanilla extract, followed by the salt, and continue beating until full combined. Scrape down the sides as needed and beat for another minute.

11.  For an additional 2 minutes, increase the speed to high and beat the frosting until smooth and creamy.

12.  Spread or pipe filling evenly on top of 15 of the cooled cookies. Sandwich another cookie on top and press together gently. For a soft-textured cookie, refrigerate for 2 hours before serving.

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