Chocolate CrÈme Sandwiches From Dories Cookies Recipes

QUICK CHOCOLATE SANDWICH COOKIES

Steps:

• In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

CHOCOLATE 'N' CREAM SANDWICH COOKIES

Steps:

• In a bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In another bowl, stir together butter, sugar, and egg. Add flour mixture, and stir until a dough forms.
• Divide dough in half; roll out between two sheets of parchment paper to a 1/4-inch thickness. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment. Using a 2-inch cookie cutter, cut dough into rounds. Place on sheets, 1 inch apart. Bake until cookies are firm and fragrant, 8 to 10 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.
• Spread half the cookies with 1 tablespoon Cream Filling; top with remaining cookies.

CHOCOLATE CRÈME SANDWICHES FROM DORIE'S COOKIES

Steps:

• A word on cocoa:.
• The darker the cocoa you use for these, the darker and more like Oreos your cookies will be. I use cocoa powder made by Valrhona; it's very dark brown with hints of red. If you want an even darker color, you can use a combination of black cocoa (available online from King Arthur Flour) and Dutch-processed cocoa powder. As with all cookies, it's the taste that counts. Because cocoa has no fat, it will never have the richness of your favorite chocolate, but it will give rich flavor to whatever you're baking, so choose your cocoa as carefully as you choose your chocolate.
• TO MAKE THE COOKIES:.
• Whisk the flour and cocoa together.
• Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Add the egg white and mix for 2 to 3 minutes, scraping the bowl as needed, until the white, which will curdle the mixture at first, is fully incorporated and the mixture is once again smooth. Mix in the vanilla. Turn off the machine, add the flour and cocoa all at once and pulse until the risk of flying flour has passed. Turn the mixer to medium and mix until you have a dough that holds together and forms clumps when pinched - it shouldn't come together in a ball.
• Scrape the dough out onto a work surface and knead it until it comes together. Divide the dough in half and flatten into disks.
• Working with one piece of dough at a time, roll the dough between pieces of parchment paper to a thickness of 1/8 inch. Slide the dough, still between paper, onto a baking sheet - you can stack the slabs - and freeze for at least 1 hour.
• GETTING READY TO BAKE:.
• Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Have a 2-inch-diameter cookie cutter (or the cutter of your choice) at hand.
• Working with one sheet of dough at a time, peel away both pieces of parchment paper and put the dough back on one piece of paper. Cut the dough and place the rounds on the baking sheets, leaving an inch between them. Gather together the scraps from both pieces of dough, re-roll them and freeze until firm.
• Bake for 12 to 14 minutes, rotating the pans top to bottom and front to back after 7 minutes, or until the cookies feel firm to the touch. Transfer the sheets to racks and allow the cookies to rest for at least 5 minutes before lifting them onto the racks to cool to room temperature.
• Cut and bake the remaining dough, using cool baking sheets.
• TO MAKE THE FILLING:.
• Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat all the ingredients together on medium speed until smooth, about 4 minutes. The filling will look like cream cheese.
• TO FINISH THE COOKIES:.
• Put a spoonful of filling on the bottom of half of the cookies. Top with the remaining cookies, bottom side down, and jiggle the cookies, twisting them in opposite directions, to spread the filling evenly. The cookies can be eaten immediately, although the filling will be soft and squish out at first bite. If you'd like neater cookies (with filling that will still squish, but less so), give the filling a couple of hours to set and firm a little, or chill the cookies for 1 hour.
• STORING:.
• The rolled-out dough can be frozen, wrapped airtight, for up to 2 months. The dough can also be cut into rounds, wrapped airtight and frozen for up to 2 months; no need to defrost before baking. The filling can be made ahead and kept tightly covered in the refrigerator for up to 3 days. Once baked and filled, the cookies are best served that day, but they can be wrapped well and refrigerated for up to 2 days. The cookies are good cold or at room temperature.
• Recipe courtesy of DORIE'S COOKIES by Dorie Greenspan.
• Get the book here: https://www.amazon.com/Dories-Cookies-Dorie-Greenspan/dp/0547614845/.

CHOCOLATE-CREAM SANDWICH COOKIES

Steps:

• Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.
• Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.

CHOCOLATE SANDWICH COOKIES WITH VANILLA-CREAM FILLING

Steps:

• Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
• With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches.

DOUBLE CHOCOLATE SANDWICH COOKIES

Steps:

• Line two cookie sheets with Reynolds® Parchment Paper; set aside.
• Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
• Cover and chill about 1 hour or until dough is easy to handle.
• Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
• Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
• Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.

CHOCOLATE "I SCREAM" COOKIE SANDWICHES

Steps:

• Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
• While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
• Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
• Let chocolate cool until hard and dry to the touch, at least 1 hour.
• Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.

WORLD'S BEST CHOCOLATE CHIP COOKIES (BY DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
• Whisk together the flour, salt, and baking soda.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
• Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
• Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
• Repeat with the remainder of the dough, cooling the baking sheets between batches.

CHOCOLATE-CARAMEL SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, beat together butter and sugar with a wooden spoon or electric mixer until pale and fluffy; stir in egg yolk.
• In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; stir flour mixture into butter mixture until a dough forms. Drop dough by level teaspoons, 1 inch apart, onto 2 parchment-lined baking sheets.
• Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire racks and let cool completely. (To store, keep in an airtight container, up to 3 days.)
• Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.