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.
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 tsp vanilla
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.
Protein 2g, Carbohydrates 19g, Fat 14g, Fibre 1g, Sodium 51mg.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.