Chocolate Sandwich Cookies

Deep cocoa cookies surround a simple vanilla cream filling in this from-scratch sandwich cookie. Chilling the dough keeps the rounds tidy, and cooling them completely prevents the filling from melting.

Details

• Yield: 16 sandwich cookies
• Prep: 30 minutes
• Chill: 30 minutes
• Bake: 9 to 11 minutes at 350°F/175°C

Ingredients

Cookies

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla

Filling

• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• Pinch salt
• 1 to 2 teaspoons milk

Equipment

Use two bowls, mixer, parchment-lined sheet pans, tablespoon scoop, flat-bottomed glass, cooling rack, and piping bag or small spatula.

Method

1. Whisk flour, cocoa, baking soda, and salt. Beat butter and sugar two minutes, then beat in egg and vanilla.
2. Mix in dry ingredients on low only until uniform. Chill dough 30 minutes.
3. Heat oven to 350°F. Scoop 32 level tablespoon portions and roll smooth. Space two inches apart and flatten to 1/4 inch with the glass.
4. Bake one pan at a time for 9 to 11 minutes, until edges feel set. Cool five minutes on the pan, then completely on a rack.
5. Beat filling butter, sugar, vanilla, salt, and enough milk for a thick spreadable cream.
6. Pair equal-size cookies. Add two teaspoons filling to one flat side, top with its partner, and press gently to the edge.

Cues and troubleshooting

Chocolate dough gives few visual browning cues, so judge the dry-looking edge and set surface. Overbaking makes the cookies brittle. If they spread, chill the remaining dough and cool the pan. If they crack when flattened, let the portions warm two minutes. Filling that squeezes out is too warm or thin; chill it for 10 minutes or beat in more powdered sugar.

Variations

Add 1/4 teaspoon peppermint extract to the filling, or finely grated orange zest for citrus flavor. Dutch-process cocoa gives a darker color, but use natural cocoa here because its acidity works with baking soda. For even sandwiches, weigh the dough portions. A small amount of crushed freeze-dried raspberry can tint and flavor the cream without adding liquid.

Storage and safety

Assembly note

Arrange cooled cookies by diameter before filling, pairing the largest together and the smallest together. This keeps filling thickness even and prevents exposed edges. For a clean finish, pipe the cream in the center and press with a slow twisting motion rather than spreading it all the way to the edge first.

Store filled cookies airtight at cool room temperature for two days or refrigerate for five days. Bring chilled cookies to room temperature briefly before serving. Freeze unfilled cookies for two months; thaw and fill later for the best texture. Do not taste raw dough because it contains uncooked flour and egg. Wash tools and hands after handling it.