The most perfect chocolate-chip cookies you will ever see
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Chocolate Sandwich Cookies Recipe|Ohyoo Cooking
▣ Chocolate Sandwich Cookies Recipe|Ohyoo Cooking
▣ Ingredients:
Unsalted butter 60g
Powdered sugar 40g
Egg yolk 18g
Cocoa powder 10g
Cake flour 110g
Chocolate 60g
▣ Baking:
170°C/338°F 15-18min
▣ Mold diameter:55mm(this recipe can produce 18 pieces)
▣ Method:
1.Mix softened unsalted butter and powdered sugar well.
2.Add the egg yolk, mix well, then add the sifted cake flour and cocoa powder, cut and mix to form a dough.
3. Place the dough on greaseproof paper, roll out until 3mm thick, freeze for half an hour, cut out the desired shape and size with a mold, here is a 55mm diameter circle.
4. Bake the cookies on a perforated baking mat and allow to cool after removing from the oven.
5. Melt the chocolate in the microwave oven, the temperature of the melted chocolate is between 40-50°C/104-122°F, here use 70% dark chocolate, you can choose according to personal preference.
6. Squeeze the melted chocolate onto the cookie and serve after the chocolate has solidified.
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Chocolate Sandwich Cookies | August Cookie of the Month
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FOR THE COOKIES
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- 1 cup whole milk
- 2 cups flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup Dutch-processed cocoa
FOR THE CREME FILLING
- 1 jar marshmallow creme
- 1/2 cup vegetable shortening
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2-3 tablespoons heavy cream
FOR THE COOKIES
Preheat oven to 400 degrees.
In an electric mixer cream the butter and sugar until light and fluffy, 3-5 minutes.
Mix in egg, vanilla and espresso powder until completely combined.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cocoa.
Alternately add dry ingredients with the milk, beginning and ending with dry.
Scrape bowl to ensure the mixture is combined and drop by teaspoons on parchment-lined baking sheets.
Bake in preheated oven for 8-10 minutes until puffed and set in the center.
Remove from oven and cool.
FOR THE CREME FILLING
Combine the marshmallow creme, shortening, vanilla, and sugar.
Mix to combine and add enough cream to smooth filling to a spreadable consistency.
Spread one teaspoon of filling on the bottom of one cookie and place another cookie on top, creating a sandwich.
Chocolate Sandwich Cookies with Dorie Greenspan | Cook | Tasting Table
These chocolate sandwiches cookies with cream filling from Dorie Greenspan channel everyone’s favorite childhood treat: Oreos. To learn more and get the recipe visit:
INGREDIENTS
For the Cookies:
2½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 stick, plus 5 tablespoons, unsalted butter, softened
⅔ cup granulated sugar
¾ teaspoon fine sea salt
1 large egg white
1 teaspoon vanilla extract
For the Filling:
6 tablespoons unsalted butter, softened
1¼ cups confectioners’ sugar
2 teaspoons vanilla extract
¼ teaspoon fine sea salt
DIRECTIONS
1. Make the cookies: Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour and cocoa powder until incorporated. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar and salt until light and fluffy.
2. Add the egg white to the bowl and mix until smooth, then add the vanilla and continue mixing. Add the flour mixture and mix until a dough holds together. Transfer to a clean work surface and knead until smooth. Divide the dough in half and form each portion into a disk.
3. Working with 1 disk at a time, roll each one between 2 sheets of parchment paper to a thickness of ⅛ inch. Transfer both to the freezer and freeze for 1 hour.
4. Working with 1 sheet at a time, peel back the parchment and using a 2-inch round or fluted cutter, cut out 24 cookies from each sheet and place on the prepared baking sheets.
5. Bake the cookies, rotating the trays top to bottom and front to back, until firm to the touch, 12 to 14 minutes. Let cool completely.
6. Meanwhile, make the filling: In the bowl of the stand mixer fitted with the paddle attachment, beat all of the filling ingredients together until light and fluffy, 3 to 4 minutes.
7. Spread ½ tablespoon of the filling on 1 cookie and sandwich with another. Repeat until you have 2 dozen sandwich cookies. Chill the cookies for 1 hour until the filling is firm, 30 minutes, then serve.
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Chocolate Sandwich Cookies Recipe
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