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Double-Chocolate, Chocolate Chip Sandwich Cookies

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Double-Chocolate, Chocolate Chip Sandwich Cookies

Double-Chocolate, Chocolate Chip Sandwich Cookies recipe

 

Yield

20 servings

Prep

30 min

Cook

15 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
¼ cup butter, unsalted
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1 1-ounce square unsweetened chocolate
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¾ cup all-purpose flour
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¼ teaspoon baking powder
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¼ teaspoon baking soda
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1 teaspoon salt
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3 tablespoons brown sugar, light
packed
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3 tablespoons sugar
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1 ½ teaspoon vanilla extract
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¼ cup sour cream
or buttermilk
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1 large eggs
lightly beaten
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¼ cup pecans
or walnuts, finely chopped
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½ cup semi-sweet chocolate
semi-sweet mini-chips, null, null
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Chocolate ganache filling
¾ cup chocolate chips (semi-sweet)
or milk chocolate
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¼ cup butter, unsalted
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¼ cup heavy whipping cream
plus one tablespoon
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Ingredients

Amount Measure Ingredient Features
59 ml butter, unsalted
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1 1-ounce square unsweetened chocolate
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177 ml all-purpose flour
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1.3 ml baking powder
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1.3 ml baking soda
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5 ml salt
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45 ml brown sugar, light
packed
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45 ml sugar
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7.5 ml vanilla extract
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59 ml sour cream
or buttermilk
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1 large eggs
lightly beaten
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59 ml pecans
or walnuts, finely chopped
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118 ml semi-sweet chocolate
semi-sweet mini-chips, null, null
* Camera
Chocolate ganache filling
177 ml chocolate chips (semi-sweet)
or milk chocolate
* Camera
59 ml butter, unsalted
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59 ml heavy whipping cream
plus one tablespoon
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Directions

Preheat oven to 375℉ (190℃).

In a small pan over low heat melt the butter and chocolate together.

Meanwhile, mix the flour, baking powder, baking soda, and salt Cool the chocolate and pour into the bowl of a mixer.

Beat in both sugars, the vanilla, sour cream or buttermilk, and egg.

Add the flour mixture, nuts, and chocolate chips and mix well. Grease cookie sheets.

For 3-inch round cookies, drop the batter by teaspoonfuls onto the cookie sheet, leaving about 2 inches in between each cookie.

Bake at 375℉ (190℃) for 8 to 10 minutes. Do not let edges brown.

For 42-inch round cookies, drop the batter by tablespoons, leaving about 2 inches between each cookie.

Baking time will be 12 to 15 minutes. Use a spatula to transfer the cookies to racks to cool.

To make the ganache filling:

Melt the chocolate and butter in a small pan over low heat or in the microwave. Gradually whisk in the cream.

Let stand at room temperature, stirring occasionally, for ½ hour or longer, until barely thickened.

Or place the bowl in ice water if you are in a hurry, but don't let the filling harden.

Turn half the cookies upside down on a large piece of wax paper. Spread a tablespoonful on each of the turned cookies.

Quickly cover with the remaining cookies, right sides up, and press gently down to spread the filling to the edges.

Let stand at room temperature or chill briefly until the filling is set. Makes 20 small or 9 large sandwiches.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 10668% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 133mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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