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Chocolate Sandwich Cookies

Chocolate Sandwich Cookies

YIELD 36 cookies

Ingredients

Cookie Dough

  • 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

Chocolate Ganache Filling

  • 1 cup (240 ml) heavy cream
  • 300g dark chocolate, chopped

Instructions

Make the cookies:

  1. In a medium bowl sift or whisk the flour, cocoa powder and salt together. Set aside.

  2. 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.

  3. 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.

  4. Preheat the oven to 340°F/170°C. Line baking sheets with parchment paper and set aside.

  5. 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.

  6. 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.

Make the ganache and assemble:

  1. 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.
  2. 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.

  3. 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.