Brownie Sandwich Cookies

Photo by Cecelia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • For the cookies:

  • 1/2

    cup all-purpose flour

  • 1/2

    teaspoon baking powder

  • Dash of salt

  • 3

    cups semi-sweet chocolate chips, divided

  • 4

    tablespoons (1/2 stick) unsalted butter

  • 3

    large eggs

  • 2/3

    cup granulated sugar

  • 1

    teaspoon vanilla extract

  • For the frosting:*

  • 8

    tablespoons (1 stick) unsalted butter, room temperature

  • 1 1/2

    cups confectioners’ sugar, sifted

  • Dash of salt

  • 1

    teaspoon vanilla extract

  • 2

    tablespoons whole milk

Directions

1.To make the cookies: In a small bowl, whisk together the flour, baking powder and salt. Set aside. 2.Set a heatproof bowl over a saucepan with barely simmering water. Add 2 cups of the chocolate chips and the butter. Stir frequently, until the mixture is completely melted and smooth (it will be thick). Set aside. 3.In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar and vanilla extract. Beat on medium speed for about 3 minutes, until light and fluffy. Add in the chocolate mixture. Beat until well combined. Next, add in the flour mixture. Beat until just incorporated. Remove the bowl from the mixer and fold in the remaining chocolate chips. Place the batter in the refrigerator to chill for about 20 to 30 minutes, so that it can firm up. 4.Meanwhile, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 5.Drop the dough on the prepared baking sheet using a large cookie scoop (about a heaping tablespoon), spacing them about 2 inches apart. Bake for about 12 to 15 minutes, until slightly firm and the tops are crackled. Let the cookies cool completely directly on the baking sheet. *If baking the cookies in batches, keep the dough in the refrigerator when not in use. 6.To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat on medium speed for about 2 minutes, until light and fluffy. With the mixer on low, slowly add in the confectioners’ sugar. Once incorporated, increase the speed to medium and beat until well combined. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the bowl, as well as the salt, vanilla extract and milk. Mix on low speed until incorporated then increase the speed to high. Beat for about 3 minutes, until fluffy. If needed, add additional milk (a little bit at a time), to thin out your frosting. Add additional confectioners’ sugar to thicken your frosting. Use food gel if desired to tint the buttercream. 7.To assemble: Match up your cooled cookies by size (so that the two halves are as close in size as possible). Pipe (or spread) frosting on one cookie. Top with the second and press down lightly to form the sandwiches. Notes *This amount of frosting was just enough to frost each sandwich cookie. If you like your cookies heavily frosted, you may want to increase the amount.

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