Chocolate Cream Cheese Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the chocolate cookies:</strong></li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">60g unsweetened cocoa powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g dark chocolate chips, melted and cooled</li><li class="ingredients-single-item"><strong>For the cream cheese filling:</strong></li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop (4cm diameter)</li><li class="equipment-single-item">Cooling racks</li><li class="equipment-single-item">Piping bag with round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone mats. This preparation ensures your cookies will bake evenly and won't stick to the sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting the cocoa powder is recommended to avoid lumps, which will ensure a smooth, uniform chocolate flavor throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. This extended creaming creates air pockets that help the cookies maintain their structure while still remaining tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the egg and vanilla extract, mixing until well incorporated, about 1 minute. Scrape down the sides of the bowl to ensure even mixing. Then add the melted and cooled chocolate, beating until fully combined. The chocolate should be cool enough to touch comfortably but still fluid for proper incorporation.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, gradually add the dry ingredients, mixing just until combined. Be careful not to overmix, which can develop too much gluten and result in tough cookies. The dough will be quite thick but should still be soft.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Chill the dough for 30 minutes. This resting period allows the flour to fully hydrate and the butter to solidify, which prevents excessive spreading during baking and intensifies the chocolate flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a 4cm cookie scoop, portion the dough into equal balls (about 32 balls) and place them on the prepared baking sheets, leaving about 5cm between each as they will spread slightly. Gently flatten each ball with the palm of your hand to about 1cm thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. Don't overbake – these cookies should maintain a soft, fudgy texture. Let them cool on the baking sheets for 5 minutes (they'll continue cooking slightly from residual heat) before transferring to cooling racks to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare the cream cheese filling. In your cleaned mixer bowl, beat the softened cream cheese and butter on medium speed until completely smooth and fluffy, about 2 minutes. The temperature of these ingredients is crucial – they should be soft enough to blend without lumps, but not melted.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Add the vanilla extract and salt, then gradually add the sifted powdered sugar with the mixer on low speed to avoid a sugar cloud. Once all sugar is incorporated, increase to medium speed and beat for another 2 minutes until the filling is light and fluffy. The filling should hold its shape but be spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cookies are completely cool, match them in pairs of similar size. Turn half of the cookies upside down. Using either a piping bag fitted with a round tip or a small offset spatula, place about 1-1.5 tablespoons of filling in the center of each upside-down cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gently place the matching cookies on top of the filling, right side up, pressing down slightly until the filling spreads to the edges. Be careful not to press too hard, or the filling will squeeze out.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the best flavor and texture, refrigerate the assembled sandwich cookies for at least 30 minutes before serving. This firms up the filling and allows the flavors to meld beautifully. Store cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Let them come to room temperature for about 15 minutes before serving for the perfect balance of texture and flavor.</li></ol>