Chocolate Chip Sandwich Cookies
The only thing better than one chocolate chip cookie is two. Add a chocolate ganache filling between cookies and your family will swoon with happiness.
Prep dough: 20 minutes
Chill: 30 minutes
Shape: 15 minutes
Bake: 7 to 9 minutes
Bake at: 375°F
Prep ganache: 10 minutes
Yield: 16 sandwich cookies
Pan: 2 baking sheets
Difficulty: easy
Ingredients
Cookie Dough
- 1 cup plus 2 tablespoons (135 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (107 grams) light brown sugar, packed
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup semi-sweet chocolate chips
- Parchment paper
Chocolate Ganache Filling
- 6 ounces Baker’s semi-sweet chocolate squares, finely chopped
- 1/4 cup heavy whipping cream
- 1/2 teaspoon espresso powder (optional)
Directions
Making the Cookie Dough
- In a medium bowl, whisk together the flour, baking soda, and salt. Use an electric mixer at medium speed to whip the butter. Gradually add the light brown and granulated sugars and vanilla and beat for 1 to 2 minutes. Add the egg and beat until the yolk just disappears. Add the flour mixture in 2 parts and beat at low speed until the flour is just incorporated.
- Stir in the chocolate chips to evenly distribute.
- Cover and chill the dough for 30 minutes.
Forming the Cookies
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper. Form tablespoons of dough into a ball with your hands or use a #60 cookie scoop. Place the dough balls onto the baking sheet and space 2 inches apart. Slightly flatten the top of each cookie.
- Chill the first sheet of cookies while you prepare the second baking sheet.
- Chill the second sheet of cookies while the first cookies are baking.
Baking the Cookies
- Bake the cookies at 375°F for 7 to 9 minutes until brown around the edges and light brown on top.
- Let the cookies cool on the baking sheet for 2 minutes and then remove them to a wire rack to cool completely.
Making the Chocolate Ganache Filling
- Finely chop the chocolate.
- In a small saucepan, bring the cream and espresso powder, if using, just to a simmer; do not boil. Pour the cream over the chocolate and stir. Let the ganache cool for a short time and stir again. If lumps remain, heat the mixture in a microwave oven at 50% power for 30 seconds and then stir.
- Spread the ganache generously on a cookie with a rubber scraper or icing spatula and sandwich with another cookie.
- Serve the cookies immediately or store them in an airtight container separated by layers of wax paper for up to 4 days. The cookies will freeze for up to 1 month.
Tips
- To make thinner cookies, press the dough rounds very flat before baking. Watch carefully because the baking time will be shorter.