Description
These Chocolate Sandwich Cookies are rich, intensely chocolatey, and perfectly crisp, made with a combination of black cocoa and Dutch-process cocoa for a deep, dark color and flavor. The cookies are easy to roll out and cut, with a tender crumb thanks to cornstarch and a hint of espresso powder to enhance the chocolate taste. Perfect for sandwiching with your favorite cream filling to satisfy any chocolate lover’s cravings.
Ingredients
Scale
Cookie Dough
- 1/2 cup (113 grams, 1 stick) unsalted butter
- 1 tablespoon vegetable oil
- 2/3 cup (132 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup black cocoa powder
- 1/4 cup Dutch-process cocoa powder
- 1/2 teaspoon espresso powder
- 1 1/2 cup (180 grams) all-purpose flour
Instructions
- Prepare the Wet Ingredients: In the bowl of a stand mixer, beat together the unsalted butter, vegetable oil, and granulated sugar until the mixture becomes pale and fluffy. Add the vanilla extract and egg, then beat again until well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the salt, cornstarch, black cocoa powder, Dutch-process cocoa powder, espresso powder, and all-purpose flour. Gradually add this dry mixture to the wet ingredients and mix until just combined to form the cookie dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for about 20 minutes. This step is optional but helps to firm up the dough, making it easier to roll out and cut the cookies.
- Preheat and Roll Out: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Divide the dough in half and roll out one portion at a time on a surface lightly dusted with cocoa powder, to about 1/4 inch thickness. If the dough feels sticky, dust your work surface with cocoa powder to prevent sticking.
- Cut and Bake: Using a round or scalloped-edge cookie cutter, cut out cookies and place them on a parchment-lined baking sheet. Bake the cookies for 10 to 12 minutes. They should be set but still smell like rich chocolate. Remove the cookies from the oven and allow them to cool on the baking sheet; they will be soft initially but will crisp up as they cool.
- Cool and Fill: Allow the cookies to cool completely before sandwiching them with your chosen filling, such as buttercream, cream cheese frosting, or ganache.
Notes
- Using black cocoa powder results in a more intense black color compared to regular cocoa powder; if unavailable, you may substitute with all regular Dutch-process cocoa powder.
- Espresso powder enhances the deep chocolate flavor but can be omitted if desired.
- Chilling the dough helps prevent sticking and keeps the cookies from spreading too much in the oven.
- Make sure cookies are fully cooled before filling to avoid melting the filling.
- These cookies keep well stored in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 sandwich cookie (2 cookies)
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
