Double Chocolate Sandwich Cookies

  • Preparation time:
  • 15 min
  • Total time:
  • 1 hour 45 min
  • Makes:
  • 25 cookies

( 14 ratings )

Double Chocolate Sandwich Cookies
Bring these Double Chocolate Sandwich Cookies to a holiday party and watch them disappear. Decadent chocolate icing sandwiched between two soft cookies is always a win.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sifted cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla

Icing

  • 3/4 cup unsalted butter , room temperature
  • 2 1/4 cups semi-sweet chocolate chips , melted

Directions

  • Stir flour with cocoa powder, baking powder and salt in a medium bowl. Set aside. Beat butter with granulated sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and vanilla. Gradually beat in flour mixture until combined.
  • Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Roll logs in waxed paper and twist ends. Chill until firm, about 1 hour or overnight.
  • Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
  • Slice cookies into 1/8-in. rounds and arrange 1 in. apart on prepared sheets. Cookies will spread when baked. Bake in top and bottom thirds of oven, switching halfway through, just until set, 7 to 8 min. Let cookies cool on sheets for 1 min, then transfer to a rack to cool completely.
  • Stir butter and melted chocolate chips together until smooth. 6. Sandwich cookies with chocolate icing. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.

Nutrition (per cookie)

  • Calories
  • 193
  • Protein
  • 2 g
  • Carbohydrates
  • 19 g
  • Fat
  • 14 g
  • Fibre
  • 1 g
  • Sodium
  • 51 mg
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