I tested out a new cookie recipe, then transformed half the batch into these outrageously rich Chocolate Chip Sandwich Cookies!
What to Do with Leftover Ganache
As you may recall, my family would be thrilled if I made chocolate chip cookies every single week. The King Arthur Flour website touted the magnificence of their version with chewy middles and crisp edges. I was up for the challenge of a new recipe (and besides that, I can pretty much make chocolate chip cookies blindfolded). I had some leftover frosting from these Perfect Chocolate Cupcakes and made a few ultra decadent sandwich cookies. My blood sugar would have skyrocketed had I indulged in one of these jumbo treats, but the rest of the family was on cloud nine!
KAF Cookie Recipe
This cookie recipe had a few differences from the Tollhouse version my family constantly craves. A mixture of butter and shortening was used instead of all butter. The shortening tends to give a puffier structure to cookies but lacks the wonderful flavor of butter so a combination always preferred over all shortening. Also, a tad bit of vinegar was added to the batter. I’d surmise that the combination of vinegar and baking soda gave the cookies a little boost of leavening due to the carbon dioxide released when they chemically react. The third difference was the one that concerned me the most—the addition of almond extract along with the vanilla. I’m a huge fan, but it isn’t the ordinary flavor profile for chocolate chip cookies. There wasn’t a peep out of any of my taste testers, tough. They were too busy chewing. The result was big, chewy cookies with that bit of crispness around the edges.
Transforming Cookies to Sandwiches
These sturdy cookies were perfect to push to the next level of decadence. I piped some ganache on the flat side of one cookie and topped with the flat side of a similar sized cookie. Of course, they’d be just as irresistible if you just smeared some of the icing on with a knife. My family is not picky at all about presentation, but piping would be a nice touch for company. And if you’re not feeling that ambitious, these sandwich cookies sans frosting are pretty darn tasty, too!
More Cookies with Frosting for June’s Cookie of the Month:
The Cookie of the Month group is run by my friend, Jen, of Jen’s Favorite Cookies.
- Chocolate Chip Sandwich Cookies from Liz of That Skinny Chick Can Bake
- Frosting Stuffed Cookies from Jen of Jen’s Favorite Cookies
- Oatmeal Maple Cream Pies from Miranda of Cookie Dough and Oven Mitt
- Oreo Whoopie Pies from Julie of Tastes of Lizzy T
- Strawberry Buttercream Sugar Cookies from Lynne of 365 Days of Baking and More
- Twix Cookies from Kelli of Kelli’s Kitchen
- For the cookies:
- ⅔ cup dark brown sugar
- ⅔ cup sugar
- ½ cup butter, at room temperature
- ½ cup shortening
- ¼ teaspoon salt
- 2 teaspoons vanilla
- ¼ teaspoon almond extract
- 1 teaspoon cider vinegar
- 1 teaspoon baking soda
- 1 egg
- 2 cups flour
- 2 cups semisweet chocolate chips
- 1¼ cups (2½ sticks) butter, at room temperature
- 1 cup powdered sugar
- ¾ cup Dutch-processed cocoa
- Pinch of salt
- ¾ cup corn syrup
- 1 teaspoon vanilla
- 8 ounces milk chocolate, melted and cooled
- Preheat the oven to 375°. Line baking sheets with parchment. Set aside
- In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until light and creamy.
- Beat in the egg till smooth. Mix in the flour, then the chips.
- Use a medium cookie disher or a tablespoon to scoop out dough balls about 1¼ inches in diameter. Place about 2 inches apart on baking sheets.
- Bake the cookies for 11 to 12 minutes, tops are golden and edges lightly browned. Let cool on baking sheets for a couple minutes before removing to wire racks to finish cooling.
- To make the frosting, process the butter, sugar, cocoa and salt in a food processor until smooth, scraping the bowl as needed. Add the corn syrup and vanilla and process till combined. Add the chocolate and pulse till smooth, scraping the sides of the bowl as needed. Pipe or spread a frosting on the flat side of one cookie and top with the flat side of a similar size cookie.
- Makes a generous amount of frosting for 12 cupcakes or 16 sandwich cookies.