Double Chocolate Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">75g 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</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Wire cooling racks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until thoroughly combined. This even distribution ensures consistent texture and leavening throughout your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. This extended creaming creates tiny air pockets that help the cookies maintain their structure while staying tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter-sugar mixture, beating well until completely incorporated and the mixture looks smooth and glossy. Scrape down the sides of the bowl as needed to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the chocolate chips by hand using a rubber spatula. The dough will be quite thick at this point. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. This chilling time is crucial - it solidifies the butter, preventing excessive spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 175°C (350°F) and line two baking sheets with silicone mats or parchment paper. Remove one disk of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 5mm (1/4 inch) thickness. Use your cookie cutter to cut out rounds, placing them about 2.5cm (1 inch) apart on the prepared baking sheets. These cookies won't spread much due to the chilling, but they still need some room.</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 - they'll firm up as they cool, and slightly underbaking ensures a fudgy texture. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies are cooling, prepare the chocolate ganache filling. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer around the edges (do not boil). Immediately pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gently stir the chocolate and cream together until smooth and glossy. Add the butter, salt, and vanilla extract, stirring until completely incorporated. The butter adds richness and gives the ganache a silky texture that pipes beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the ganache to cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency. This usually takes about 30-45 minutes. You can speed this up by placing it in the refrigerator for 10-15 minutes, but check and stir frequently to prevent it from becoming too firm.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cookies are completely cooled and the ganache has reached spreading consistency, turn half of the cookies upside down. Spoon or pipe about 1-2 teaspoons of ganache onto each upside-down cookie, then gently press the remaining cookies on top to create sandwiches.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the sandwich cookies to set at room temperature for about 1 hour so the ganache can firm up. If your kitchen is warm, you may refrigerate them for 15-20 minutes to help the ganache set faster. Store the finished cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor.</li></ol>