Chocolate Sandwich Cookies – Celebrating our 3rd Anniversary and 400th Post
Hi friends! When we started this blog 3 years back, on 19th Jan 2010 to be exact, we were two newly wed homemakers who shared a passion for cooking and we started off…we wanted to do simple, easy to cook recipes, a beginners guide sort of cooking blog and I do believe we did it !
3 years down the lane, life has entered a new dimension for both of us..kids ! Then job for Lakshmi… she is back in Kerala working, raising her kiddo and is totally into it but my passion for cooking, experimenting, sharing continues with the support of my family, friends and all of you! I do hope to go on and on…but of course, only with your support…So here is a special chocolate sandwich cookie recipe, our 400th and please keep visiting..Thank you!
For the cookies (Makes 14 sandwich cookies)
1. All purpose flour – 3/4 cup
Almond flour / meal – 1/4 cup (I used Trader Joe’s almond meal. You can use 1/4 cup all purpose flour instead)
Unsweetened cocoa powder – 1 tbsp (I used Hershey’s)
Salt – 1/8 tsp
Baking powder – 1/8 tsp
2. Butter – 1/2 cup, softened
Confectioners’ sugar / icing sugar – 1/2 cup
3. Vanilla essence – 1/2 tsp
For the filling
4. Semi-sweet (plain) chocolate – 2 oz (If you don’t have it, use 1/4 cup semi-sweet chocolate chips instead.)
Butter – 1.5 tbsp
1. Whisk together the all purpose flour, almond flour/meal, cocoa powder, baking powder and salt in a medium bowl and set aside.
2. In a large bowl, beat together the butter and confectioners’ sugar on medium speed until creamy and light,then beat in the vanilla extract and scrape down the sides of the bowl. Add in the dry ingredients and mix well using a spatula. Cover and refrigerate the dough for about 1/2 hour, until it is firm enough to handle.
3. Preheat the oven to 350 F. Line a baking sheet with parchment paper. Roll a teaspoonful of dough into a small ball and place it on the prepared baking sheet. (You can roll the balls in granulated sugar if you want). Repeat with the remaining portions of dough and place them 1 inch apart in the baking sheet. Bake for 10 – 12 minutes at 350 F until they are slightly puffed up. The cookies will be very soft and delicate when you take them out of the oven, but they will harden as they cool. Allow the cookies to cool on the baking sheet for 1 or 2 minutes, then transfer the parchment paper along with the cookies carefully on to a wire rack to cool.
4. To make the filling – Place the chocolate and butter in a double boiler, or in a small vessel set over a larger one half-filled with simmering water. Heat until the chocolate softens, then remove from over the water and stir until smooth. Let cool slightly.
5. To assemble the cookies – Pair up the cookies according to size. Spread a small amount of filling (about 1/2 tsp or so) onto the flat side of one cookie, and place another cookie bottom side down onto the filling, sandwich style. Lightly press the cookies together, and set back onto the wire rack or a plate until the chocolate has set. Repeat this step until all of the cookies have been sandwiched together with the filling. Keep in air tight containers for up to 5 – 6 days. You can also serve them as single cookies, without the filling. They are soft, chewy and super-delicious.
You can also use nutella to sandwich these cookies.