It’s been a busy week of baking in my kitchen. After the angel food cake, I had to move on to a more mass-produced, but equally delicious item for my grandfather’s upcoming 90th birthday party. A few years ago, I came across a great recipe for double chocolate sandwich cookies with chocolate ganache filling in an issue of Style at Home, the only magazine I subscribe to. I put the recipe to the test immediately after finding it, and it produced really delicious but insanely MASSIVE sandwich cookies.
They were seriously a chocaholic’s dream come true, and even though they were behemoth cookies, I knew I had to make them again. When my mother said she wanted me to bake for the upcoming party, I decided I could modify the recipe to go much farther to make cute little macaron style cookies. Now, just to avoid confusion, when I say macarons, I’m not referring to “macaroons”, those heinous things that come in a can during Passover; rather, I’m thinking of those delicious meringue-based french cookies.
Even though these aren’t meringue cookies (now I have an itching to try those out), I would definitely recommend making them – they would be great for a bridal or baby shower or engagement party, especially if you make them small.
The key to making sandwich cookies is ensuring that all the cookies are basically the same size, so that they fit together nicely. The best way to do this is just to measure out the dough! Originally, it suggested making balls of dough about 1 1/2 inches in diameter, and then flattening them into a 3 inch round cookie. After pulling out a ruler and measuring the width of my measuring spoons, I decided to use a 1/2 tsp measuring spoon to make these cookies, and it yielded the perfect size for macaron-style cookies. The recipe itself is really straight-forward; the tedious thing here is making these cookies so small, because the dough made 100 of them! The original recipe yielded 10 sandwich cookies, or 20 actual cookies.
Happy birthday, Zaida!
Double Chocolate Sandwich Cookies with Chocolate Ganache Filling
FOR THE COOKIES
1 cup unsalted butter, softened to room temperature
1 cup raw sugar (I used turbinado)
1 large egg
1 tsp vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
1/4 tsp baking soda
1 tbsp freshly ground espresso (I cheated on this one and just opened up a Nespresso pod (the Arpeggio Intenso), which was slightly under a tablespoon)
FOR THE GANACHE FILLING
8 oz (about 225g) good quality dark chocolate, chopped
1/2 cup whipping cream (35% cream)
1/4 cup unsalted butter, softened to room temperature
- Preheat oven to 350.
- In a large bowl, beat together the butter, sugar, egg and vanilla until light and fluffy.
- In another bowl, sift together the flour, cocoa powder, baking soda and espresso.
- Stir the dry ingredients into the egg mixture, mixing well until combined.
- Using damp hands or a measuring spoon, roll dough into small balls (1 1/2 inch balls if you want full size cookies, or use a 1/2 tsp measuring spoon for small ones). Place balls on a parchment paper lined tray, then flatten each ball using your thumb.
- If you are making the full size cookies, bake for 22-24 minutes. If you are making the smaller ones, 17-18 minutes should be enough. The cookies are done when they are firm to the touch. Cool cookies on baking trays for 10 minutes before removing and filling.
- While cookies are cooling, prepare the ganache. Place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan to just under a boil; pour over the chopped chocolate, stirring until smooth. Stir in the softened butter. Refrigerate ganache until cool and thickened, about half an hour.
- Turn one cookie upside down. If you made the full size ones, spoon a heaping tablespoon of the ganache onto the centre of the cookie and spread to the edge (use less if doing small cookies). Top with a second cookie, bottom side down, and press gently to secure. Repeat with the remaining cookies. Refrigerate until ready to serve. Can be frozen.