Double Chocolate Sandwich Cookies Recipes

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DOUBLE CHOCOLATE SANDWICH COOKIES



Double Chocolate Sandwich Cookies image

Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h30m

Yield 18

Number Of Ingredients 10

Reynolds® Parchment Paper
1 ⅓ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
¾ cup butter, softened
½ cup powdered sugar
1 teaspoon hazelnut extract or vanilla extract*
1 egg
½ cup mini semisweet chocolate chips
½ cup chocolate-hazelnut spread, almond butter, or peanut butter, or more as needed

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.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 18.5 g, Cholesterol 30.7 mg, Fat 11.6 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 9.9 g

DOUBLE-CHOCOLATE SANDWICH COOKIES



Double-Chocolate Sandwich Cookies image

Whether you dunk them in milk, pry them apart, or devour them whole, sandwich cookies are irresistible. These, with their crisp chocolate wafers and ganache filling made from fine-quality white chocolate, are so much better than that supermarket version.

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     New Year's Eve     Winter     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 dozen cookies

Number Of Ingredients 17

For dough
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
For ganache
1/2 cup heavy cream
1 1/2 tablespoons light corn syrup
3/4 pound fine-quality white chocolate, melted
2 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
Equipment: a 1 3/4-inch fluted round cookie cutter
Garnish: decorative sugar (optional)

Steps:

  • Make dough:
  • Whisk together flour, cocoa powder, baking powder, and salt.
  • Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.
  • Make ganache while dough chills:
  • Bring cream and corn syrup just to a simmer in a small heavy saucepan, then stir into melted chocolate. Stir in butter and vanilla until smooth. Cover surface with parchment paper and chill, stirring occasionally, until very thick, about 30 minutes.
  • Cut and bake cookies:
  • Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
  • Roll out 1 piece of dough between sheets of parchment paper into a 14- by 10-inch rectangle (1/8 inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.
  • Cut out as many rounds as possible from first chilled square with cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1/2 inch apart. (If dough becomes too soft, return to freezer until firm.)
  • Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).
  • Make more cookies with remaining dough and scraps (reroll only once).
  • Assemble sandwich cookies:
  • Beat ganache with an electric mixer at high speed just until light and fluffy. Transfer to a sealable plastic bag (snip off 1/8 to 1/4 inch from 1 corner with scissors). Pipe ganache onto flat sides of plain cookies, then top with sugared cookies to make sandwiches. Chill, layered between sheets of parchment, in an airtight container until filling is set, at least 1 hour.

DOUBLE CHOCOLATE COOKIES



Double Chocolate Cookies image

When I make these yummy treats with my young grandson, Ben, I use an extra-big mixing bowl to prevent the flour and other ingredients from flying all over. He seems to enjoy making the cookies almost as much as eating them!-Chantal Cornwall, Prince Rupert, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 9 dozen.

Number Of Ingredients 9

1-1/4 cups butter, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 24

Number Of Ingredients 9

1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg white
1/2 cup Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
Dash salt
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
  • Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
  • Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g

HAZELNUT-CRUSTED CHOCOLATE SANDWICHES



Hazelnut-Crusted Chocolate Sandwiches image

A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 36 sandwiches

Number Of Ingredients 13

1 1/4 cups cake flour (not self-rising)
3/4 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
1 large egg
3/4 cup packed light-brown sugar
3 sticks unsalted butter, room temperature
3 cups confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 ounces bittersweet chocolate, melted and cooled
1 cup toasted skinned hazelnuts, very finely chopped

Steps:

  • Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
  • Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
  • Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
  • Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)

DOUBLE CHOCOLATE PUDDING COOKIES



Double Chocolate Pudding Cookies image

How much chocolaty goodness can be packed into a five-ingredient treat? A lot! We made Betty Crocker™ double chocolate chunk cookie mix extra fudgy with the addition of pudding, and then added mini peanut butter cups for good measure.

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 30

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix
1/2 cup butter, melted
3 tablespoons water
1 egg
1 1/4 cups Reese's Peanut Butter Cups® minis (from 8-oz bag)

Steps:

  • Heat oven to 350°F.
  • In large bowl, mix cookie mix, dry pudding mix, melted butter, water and egg with spoon until soft dough forms. Stir in minis until blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • Bake 9 to 11 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 14 g, TransFat 0 g

DOUBLE CHOCOLATE CHUNK COOKIES



Double Chocolate Chunk Cookies image

These rich cookies should seem a bit soft when you take them out of the oven. They firm up as they cool, so be careful not to overbake them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
  • Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
  • Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.

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