Special Chocolate Sandwich Cookies

Special Chocolate Sandwich Cookies

READY IN: 29minsYIELD: 12 sandwich cookies

INGREDIENTS

  • 1cupall-purpose flour
  • 2tablespoonsall-purpose flour
  • 13 cupunsweetened cocoa powder
  • 12 teaspoonbaking powder
  • 12 teaspoonbaking soda
  • 14 teaspoonfine sea salt
  • 12 cupunsalted butter, at room temperature
  • 12 packed cup light brown sugar
  • 12 cupsugar
  • 12 teaspoonpure vanilla extract
  • 1largeegg, at room temperature
  • 1cup 60 percent cacao bittersweet chocolate chips (recommended — Ghirardelli)
  • 4ouncescream cheese, at room temperature
  • 2 12 cupspowdered sugar
  • 12 teaspoonpure vanilla extract
  • assorted food coloring (optional)
  • water, as needed
  • NUTRITION INFO

    Serving Size: 1 (39) g

    Servings Per Recipe:20

    Calories: 203.9

    Calories from Fat 94 g 46 %

    Total Fat 10.5 g 16 %

    Saturated Fat 6.3 g 31 %

    Cholesterol 27.8 mg 9 %

    Sodium 94.4 mg 3 %

    Total Carbohydrate28.4 g 9 %

    Dietary Fiber 1.8 g 7 %

    Sugars 20 g 79 %

    Protein 2.5 g 5 %

    DIRECTIONS

  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, form 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake until the tops of the cookies begin to crack slightly, about 14 minutes. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
  • Filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in the food coloring, 1 drop of at a time, until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time, to make the consistency spreadable.
  • Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.
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