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
Chocolate Chip Sandwich Cookies #CookieoftheMonth
Chocolate chip cookies sandwiched around chocolate ganache. Cookie recipe adapted from KAF.
Ingredients
For the cookies
- 2/3 cup dark brown sugar
- 2/3 cup sugar
- 1/2 cup butter, at room temperature
- 1/2 cup shortening
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 teaspoon cider vinegar
- 1 teaspoon baking soda
- 1 egg
- 2 cups flour
- 2 cups semisweet chocolate chips
For ganache
- 1 1/4 cups (2 1/2 sticks) butter, at room temperature
- 1 cup powdered sugar
- 3/4 cup Dutch-processed cocoa
- Pinch of salt
- 3/4 cup corn syrup
- 1 teaspoon vanilla
- 8 ounces milk chocolate, melted and cooled
Instructions
- 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 frosting:
- 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.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 616kcal Calories from fat 344 | |
| % Daily Value | |
| Total Fat 38g | 58% |
| Saturated Fat 21g | 105% |
| Transfat 2g | |
| Cholesterol 67mg | 22% |
| Sodium 167mg | 7% |
| Carbohydrate 71g | 24% |
| Dietary Fiber 3g | 12% |
| Sugars 53g | |
| Protein 5g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Now that’s a hearty dessert! I see your rum spiked ones below, they sound good too:@)
Chocolate chip cookies are wonderful thing and chocolate chip cookies with ganache even better!
These sound delish!!!
Look at these beauties! My granddaughter would flip over these and I would have to hide them from her. Then I’d need someone to hide them from me!
That’s the kind of cookies that I’d love to eat ! Thank you so much for the recipe!
Dear Lizzy, one day I would love to indulge and try a frosting sandwich cookie. A wonderful idea for leftover frosting…perfect for birthday parties. Blessings dear. xo, Catherine
now these are my kind of cookies! Ganache and cookies?!?! yes please! YUM
I can’t remember the last time I made chocolate chip cookies. As a matter of fact, I don’t think my poor children have ever had home made ones!!! Child abuse right? Pinning this to make with them ASAP! Love that gooey center.
I just noticed the ACV addition. I’m intrigued, why add that?
I was surious about that, too, Gwen. The only explanation I had was maybe to give the baking soda an extra boost.
These cookies look incredibly rich and divine!
I think your cookies are the best !! They looks always so perfect, so nice, that I have the feeling that I can take one from computer ! Your ganache looks terrific ! I must to try this !
These cookies look fantastic! They would disappear quickly around here too. I just worked on a chocolate chip recipe and thought about adding vinegar to give it a little more lift, but I didn’t do it. I’m glad it worked out for you. I’ll have to give it a try next time.
Outrageously rich indeed! What could be better than a sandwich cookie with ganache?!
Nothing beats a great, good old fashioned chocolate chip cookie. I absolutely adore the fact that you’ve sandwiched them with ganache!
Totally amazing. I’m drooling all over my healthy food!
Sandwich cookies are such fun, the boys loved them when they were smaller, gave them a good excuse to play with food by pulling them apart and licking the frosting out. 🙂 These look great…I pinned them and no doubt some will be going to Btown in the not-too-distant future.
These look amazing! My blood sugar would probably zoom up if I ate one of these too, but I am prepared to take the risk – yum!
Your idea is TERRIFIC !! I love it 🙂
My nephews would be thrilled with these “sandwiches”
Thank you for the reminder about the 1/2 shortening 1/2 butter trick…Your cookies look just like the Sprinkles (Beverly Hills designer bakery) kind I purchased last night….Bravo to your discipline from refraining…I indulged in a couple of bites =)
now I just want to sandwich ganache between all my cookies because that’s the best idea ever
Lizzy,
My hubby prefers crunchy cookies while I prefer soft and gooey. That doesn’t stop him from eating all the cookies I make. I can’t wait to try these. We can’t resist ganache filling.
Annamaria
What could be better than a ganache sandwich???