Soft chocolate cookies filled with a smooth chocolate ganache, these chocolate sandwich cookies are the ultimate chocolate indulgence. Like a more decadent Oreo, these are perfect for any chocolate lovers like me!
It’s no secret that I love all things chocolate, so it was only a matter of time before I created a chocolate-stuffed chocolate cookie. With a melt in your mouth chocolate cookie filled with a creamy, decadent chocolate ganache, these double chocolate sandwich cookies leave no part untouched by chocolate!
This chocolate sandwich cookie recipe uses cocoa powder and dark chocolate. Cocoa powder adds a touch of chocolate to the cookies themselves, while the dark chocolate is the primary ingredient in the chocolate ganache. The soft cookies have just the right amount of chocolate in them to not overpower the chocolate ganache filling, instead balancing out the rich dark chocolate flavor.
How to make the chocolate sandwich cookies
The first thing you’ll need to do is make the chocolate cookies. The chocolate cookie dough is easy to prepare, but does need to be chilled for at least an hour before rolling out. Just plan ahead when making these cookies, since they’ll also need time to cool completely before filling with the chocolate ganache.
Start by sifting or whisking the flour, cocoa powder and salt together in a medium bowl. Doing this now helps prevent any overmixing when you add it to the butter mixture later on.
In a mixing bowl, beat the softened butter and sugar for 2-3 minutes until well combined and light and fluffy. Add the egg yolk and keep mixing until combined. Finally, add in the dry ingredients and beat slowly until all the ingredients come together into a ball of dough. It might not perfectly all come together, which is okay since we form it into discs in the next step.
Turn the dough out onto a lightly floured surface and form it into a ball. Divide the dough in half, flattening each ball slightly with your hands to form a disc. Wrap each disc in plastic wrap and let chill in the refrigerator for at least 1 hour until firm.
Baking the double chocolate sandwich cookies
Once your dough has chilled, it’s time to roll out and bake the cookies! Before you begin, preheat the oven to 340ºF/170ºC and line a couple baking sheets with parchment paper. The oven should be ready by the time you have rolled out and cut your dough.
Working with one disc at a time, roll out the dough on a floured surface until it’s about 1/8 to 1/4 inch think. I prefer thinner cookies for sandwich cookies, but you can make them thicker if you’d like.
Cut out rounds of dough using a 2-inch (5 cm) cookie cutter and gently transfer them to the prepared baking sheet, placed 1 inch apart. The dough may become soft as you work with it, but you can easily fix this by placing the dough in the fridge or freezer for several minutes.
Bake the chocolate cookies for 8-10 minutes, until set at the edges. Let them cool on the baking sheet for about 15 minutes before transferring to a wire cooling rack. Repeat the process with the remaining dough.
How to make chocolate ganache
The chocolate filling for sandwich cookies is a rich chocolate ganache. I like to use high-quality dark chocolate bars for this instead of chocolate chips, as they don’t have any stabilizers, which leads to a smoother, richer ganache filling.
To make the chocolate ganache, heat the heavy cream on low-medium heat until simmering. Pour the hot cream over the chopped chocolate, waiting a few seconds to let the chocolate melt. Stir with a spatula until a smooth ganache forms.
You’ll need to let the ganache chill at room temperature for at least 30 minutes to get a thick consistency that’s easy to spread. This should be ready in about the same time as it takes your chocolate cookies to cool!
Forming the double chocolate sandwich cookies
Once your chocolate cookies and ganache are ready and chilled, it is time to assemble the chocolate sandwich cookies. Pipe a layer of ganache onto the flat side of half the cookies (you can use a piping bag or a teaspoon). Place the remaining unfrosted cookies on top, pressing gently to stick them together.
This recipe makes about 36 cookie sandwiches, depending on how thin you roll out the dough. The cookies can be stored at room temperature for up to two days, but no longer because of the dairy in the ganache. If you want to keep them for longer, just stick them in the refrigerator for up to a week. They taste great at both room temperature and chilled straight from the refrigerator, but you can also let them warm up a few minutes before eating.
Other filled cookie recipes:
- Alfajores (Dulce de Leche Sandwich Cookies)
- Chocolate Cookie Ice Cream Sandwiches
- Linzer Cookies
- Thumbprint Cookies
- 2 cups (280g) all-purpose flour
- 1/2 cup (50g) cocoa powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened to room temperature
- 1 cup (120g) powdered sugar
- 2 large egg yolks
- 1 cup (240 ml) heavy cream
- 300g dark chocolate, chopped
In a medium bowl sift or whisk the flour, cocoa powder and salt together. Set aside.
In a large bowl, using a mixer, beat the butter and sugar for 2-3 minutes until well combined. add the egg yolks and keep beating until combined. Add the flour mixture and beat slowly until the ingredients come together into a ball of dough.
Turn dough to a lightly floured surface and form into a ball. Divide ball to half, then flatten each one slightly with your hands to form a disc (the shape doesn’t matter). Wrap each disc with plastic wrap and refrigerate for at least 1 hour until firm.
Preheat the oven to 340°F/170°C. Line baking sheets with parchment paper and set aside.
Roll out each dough on a floured surface until it’s 1/8 to 1/4 inch thick (for sandwich cookies I prefer thin cookies). Cut rounds of dough using a 2 inch (5 cm) cookie cutter, and gently transfer them to the prepared baking sheet, placing them 1 inch apart. If the dough becomes soft, place in the fridge or freezer for several minutes before baking.
Bake for 8-10 minutes or until cookies appear set at the edges. Let cool in the baking sheet for 15 minutes, then transfer to a cooling rack to cool completely.
Heat the cream on low-medium heat until simmering. Pour the hot cream over the chocolate, wait a few seconds, then stir with a spatula to make a smooth ganache. Wait about 30 minutes before using or until it’s a thick consistency that’s easy to spread.
Pipe a layer of ganache onto the flat side of half the cookies (you can use a pastry bag or a teaspoon). Place remaining cookies on top and press gently.
Store cookies at room temperature in an airtight container for up to 2 days (no longer because of the dairy in the ganache) or in the refrigerator for up to a week.