These sandwich cookies feature rich and chocolaty cookies sandwiching a LUXURIOUS chocolate ganache filling!
Double chocolate sandwich cookie ingredients:
• flour
• cocoa powder: I used unsweetened cocoa powder. For an even deeper color and richer flavor, Dutch-processed cocoa works well.
• baking powder: helps crisp the cookies and give them a slight rise
• salt
• butter
• sugar
• egg yolks: yield a richer, more tender cookie than whole eggs
• vanilla extract
• semi-sweet chocolate: choose chocolate labeled for melting (Baker’s or couverture) for a smooth ganache
• heavy cream
How to make double chocolate sandwich cookies:
1. Combine dry ingredients. Whisk together flour, cocoa, baking powder and salt, then set aside.
2. Cream butter and sugar. Beat until the sugar is dissolved into the butter — it doesn’t need to be airy, just well combined.
3. Add egg yolks and vanilla. Mix them into the butter and sugar until combined.
4. Combine dry and wet ingredients. Stir until a rough dough forms.
5. Chill. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 1 hour to firm up for rolling.
6. Roll, cut and bake. Roll the dough on a lightly floured surface to about 1/4 inch thick. From one disk, cut plain rounds; from the other, cut rounds with small center cutouts for the tops. Bake on parchment-lined sheets and cool completely before assembling.
7. Make the ganache. Heat chopped chocolate and heavy cream together until the chocolate melts and the mixture is smooth. Let it cool slightly so it firms up enough to pipe or spoon.
8. Assemble. Place a small dollop (about 1/2 teaspoon) of ganache on each plain cookie and top with the cookie that has the center cutout. Press gently to sandwich.
Double chocolate sandwich cookie storage and make ahead instructions:
Store baked, filled cookies in an airtight container at room temperature for up to 3 days; unfilled cookies keep up to a week. Refrigeration extends their life by a couple of days but can slightly change texture.
I found that freezing baked cookies altered their texture after thawing, so I recommend freezing only the raw dough. This recipe freezes very well and is ideal for make-ahead planning.
You can freeze the dough rolled and cut or shaped into two disks. Wrap tightly with plastic wrap and then a layer of foil to prevent freezer burn. Dough will keep well for 3–5 months. Thaw overnight in the refrigerator before baking.
Check out these other recipes!
• apricot jam filled sandwich cookies
• chocolate chip cookies without eggs
• edible chocolate chip cookie dough
• chocolate chip cookie dough ice cream
• fudgy brownies
If you make this recipe, please leave a comment and review — I love hearing your feedback! Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Double Chocolate Sandwich Cookies Recipe
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- Author: Mimi
- Total Time: 1 hour 32 minutes
- Yield: 24 sandwich cookies (approx.)
Description
These sandwich cookies pair deeply chocolatey rounds with a silky chocolate ganache center for an indulgent bite.
Ingredients
For the chocolate cookies:
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon pure vanilla extract
For the chocolate ganache filling:
- 4 ounces semi-sweet Baker’s or couverture chocolate, chopped (about ½ cup)
- ¼ cup heavy whipping cream
Instructions
- Make the chocolate cookies: Whisk together flour, cocoa powder, baking powder and salt in a medium bowl and set aside.
- In a large bowl, cream butter and sugar until the sugar is dissolved, about 1–2 minutes. Add egg yolks and vanilla and whisk to combine.
- Mix the dry ingredients into the wet until a rough dough forms.
- Divide the dough into two disks, wrap in plastic, and chill at least 1 hour. Preheat oven to 350°F and line baking sheets.
- On a lightly floured surface, roll chilled dough to about 1/4 inch thick. Cut 24 plain 2-inch rounds from the first disk. Arrange on a baking sheet with space between.
- From the second disk, cut rounds with small center holes for the tops (use a piping tip, small cutter, or bottle cap). Arrange on the second sheet.
- Bake in the center of the oven 12–15 minutes: cutout tops usually take about 12 minutes, plain bottoms about 14–15 minutes. Cookies should be no longer shiny and slightly puffed. Cool completely.
- Make the ganache: Place chopped chocolate and cream in a heatproof bowl. Warm gently in 30-second bursts in the microwave (stirring between intervals) or melt over a bain-marie until smooth. Let cool to room temperature so it firms slightly.
- Spoon or pipe just under ½ teaspoon of ganache onto each plain cookie and sandwich with a cookie that has a center cutout.
Equipment
French Rolling Pin
2 Baking Sheets
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Enjoy!