Soft Double Chocolate Sandwich Cookies
Double chocolate sandwich cookies - soft chocolate biscuit fingers, sandwiching a yummy, firmer chocolate filling, these are a hit with everyone!
Equipment
- Scales or measuring cups
- Measuring Spoons
- Stand/Hand-mixer
- Mixing bowl for dry ingredients
- Sieve
- Baking sheets/trays (2 or 3)
- Baking/parchment paper
- Rolling Pin
- Small bowl to dip cutter
- Rectangular Cookie Cutter (see notes for sizing)
- Cooling rack
- Small Cooking Pot
- Palette knife/Baking Spatula (Off-set spatula, butter knife, small spoon or piping bag)
- Piping Bag (and medium nozzle, optional)
Ingredients
For The Cookie Dough
- 113 grams Unsalted Butter (4 oz, ½ cup, 1 stick, cubed & soft )
- 100 grams Granulated Sugar (3½ oz, ½ cup*)
- 3 tbsp Golden Syrup (60g/2 oz, *see notes for alternatives)
- ½ tsp Bicarbonate of Soda (Baking Soda)
- ⅛ tsp Salt
- 157 grams Plain Flour (5½ oz, 1¼ cup All Purpose)
- 48 grams Cocoa Powder (1¾ oz, ⅓ cup + 1 tbsp)
For The Buttercream Filling
- 128 grams Unsalted Butter (6 oz, ¾ cup)
- ¾ tsp Vanilla Extract (Try some homemade vanilla extract)
- 1 Pinch Salt
- 187 grams Icing Sugar (6½ oz, 1½ cup Powdered sugar, sieved)
- 32 grams Cocoa Powder (1 oz, ¼ cup)
For Decoration (optional)
- 100 grams Chocolate (3½ oz, or candy melts)
- Sprinkles (any kind, any colour etc)
Instructions
Prepare The Cookie Dough
- With a hand-mixer or stand-mixer, 'Cream' softened 113 grams Unsalted Butter & 100 grams Granulated Sugar together, till paler and spreadable. Add in the 3 tbsp Golden Syrup (for alternatives see notes), then ½ tsp Bicarbonate of Soda (Baking Soda) & mix till combined.
- Sieve over the 157 grams Plain Flour & 48 grams Cocoa Powder, mix briefly by hand, before using the mixer to combine. Will resemble pebbles at first, but continue and the dough will start to come together. Check for dry patches at the bottom and test by rolling a piece of dough & squeezing between your fingers. Is mixed enough when it doesn't crumble apart. Gently knead together whilst still in the mixing bowl, & bring together into a ball.
- Paper line baking trays/baking sheets with baking/parchment paper (greasing in place if they are flat with no lip).
Cut Out The Cookies
- Place the ball of dough between 2 sheets of paper & roll out to a thickness of at least 4-5mm (⅙" - ⅕″). Note, I used a £1 coin & a 2p coin to check the thickness.
- Dip a rectangular cutter in flour (or cocoa powder), & starting from the centre of the dough, cut out the biscuits. carefully transfer to the prepared tray/sheet, leaving at least 2½cm (1") gap in-between. **Any that don't lift off when cut, just leave to the end, then pull back the excess dough.
- Place the baking sheets/trays in the fridge for 1 hour to chill and relax. Alternatively you can place in the fridge for 15 minutes & then 15 minutes in the freezer. Do not skip the chilling stage. Heat up the oven to 180°c/160°c Fan Oven/350°f/Gas Mark 4, to coincide with the 1-hour chilling time ending.
Bake The Cookies
- Bake for 8-10 minutes, turning and swapping racks after 5 minutes if your oven has any hot spots. They should move when gently pushed, but don't try to lift them yet. If they don't move and stick, continue baking a few more minutes. **Note if your biscuits are smaller or thicker, these times will change.
- Remove and place the trays on a cooling rack for 2 minutes, before removing the trays (using the paper), and allowing to cool for 15 minutes.
Make The Buttercream Filling
- The filling can be made when baking or cooling the biscuit, or ahead of time. Start by melting cubed butter in a cooking pot, on a medium-high heat. Then reduce to low-medium heat, letting it simmer, and stirring occasionally. It will hiss and bubble & foam will form on the surface & fat residue will be on the sides.
- Remove from the heat, add ¾ tsp Vanilla Extract & 1 Pinch Salt before mixing. Next sieve the butter to remove the fat solids. You might have to do this sieving a few times, to be left mostly with just the clear golden butter liquid. Then leave to the side for 5 minutes. (See process photos before this Recipe Card).
- Sieve the 187 grams Icing Sugar & 32 grams Cocoa Powder before gradually adding into the clarified butter, mixing well in-between each addition. The filling should be thicker than normal buttercream, but if you want to use a piping bag, you might need to thin just a little with some milk.
Assemble The Cookies
- Pair up the biscuits and lay down the 'top' on one sheet of paper and 'bottoms' on another sheet, turned upside-down.
- Add the filling to a piping bag, and pipe on the 'bottom' biscuit (or spread on with a baking palette knife or butter knife. Leave a little gap around the edges and place the 'top' biscuit on top. Squeeze very gently together for a second. Repeat with the rest of the biscuits till paired up.
Serving & Storing
- The biscuits can be enjoyed now or stored till later. Great with a glass of cold milk or dipped in your favourite tea or coffee.
- Best stored in a metal cake or cookie tin on the paper they were baked on. Don't place in the fridge as they firm up too much and lose their soft texture, but keep away from too much heat. Will be fine for about 7 – 10 days and can be filled with the clarified buttercream at any point.
Video
Notes
Golden Syrup - this can be found in the US/Canada or online. See my Gingerbread recipe for where to buy Golden Syrup. Alternatively, for this recipe you can use Maple Syrup or honey.
Vanilla - Make your own Vanilla Extract At Home
Gluten Free - these have also been tested using Gluten Free Plain/A.P. flour and ½ + ⅛ tsp Xanthan Gum.
Cookie Cutter - the rectangular cookie cutter was 6.5 cm x 2.5 cm (2.5 " x 1"). But smaller cutters can be used, just bake a shorter time. (The square cutter was 3.25cm (1.5") &the heart shape about the same size.
Sprinkles - for a seasonal touch you can add sprinkles, held in place with some drizzles of melted chocolate or candy melts.
Recipe Yield - using the rectangular cookie cutter, I got 10 sandwich cookies, with some left over for smaller cookies. So you could get 12 cookies or more, depending on size of your own cutter. There will be left-over buttercream.
Tips
•For butter to soften quicker, cut into smaller pieces (about 1cm, ⅓″ size). Alternatively watch this How To Soften Butter In 12 minutes Video.
•If you think you have baked too much, don’t allow any cooling on baking tray/sheet and move to the rack immediately. **See note & detailed instructions & process photos, before this Recipe Card. Find more cookies on my Biscuits Page.
________________________________________
Nutrition: I am not a qualified nutritionist, so all values are estimates, based on ingredients listed & calculated via FitnessPal.com. Information based on 1 serving of 1 rectangular sandwich cookie (2 biscuits), assuming a yield of 20 sandwich cookies. If more are made, or smaller cutters are used, these values will change. Values found at MyFitnesspal.com
Sprinkles - for a seasonal touch you can add sprinkles, held in place with some drizzles of melted chocolate or candy melts.
Recipe Yield - using the rectangular cookie cutter, I got 10 sandwich cookies, with some left over for smaller cookies. So you could get 12 cookies or more, depending on size of your own cutter. There will be left-over buttercream.
Tips•For butter to soften quicker, cut into smaller pieces (about 1cm, ⅓″ size). Alternatively watch this How To Soften Butter In 12 minutes Video.
•If you think you have baked too much, don’t allow any cooling on baking tray/sheet and move to the rack immediately. **See note & detailed instructions & process photos, before this Recipe Card. Find more cookies on my Biscuits Page.
________________________________________Nutrition: I am not a qualified nutritionist, so all values are estimates, based on ingredients listed & calculated via FitnessPal.com. Information based on 1 serving of 1 rectangular sandwich cookie (2 biscuits), assuming a yield of 20 sandwich cookies. If more are made, or smaller cutters are used, these values will change. Values found at MyFitnesspal.com
Nutrition Facts
Soft Double Chocolate Sandwich Cookies
Serving Size
1 Cookie
Amount per Serving
Calories
183
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Cholesterol
26
mg
9
%
Sodium
358
mg
16
%
Potassium
28
mg
1
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.