Chocolate Butter Cookie Sandwiches
These Chocolate Butter Cookie Sandwiches are soft, piped cocoa cookies sandwiched with a rich dark chocolate ganache. Elegant, buttery, and perfect for holidays or cookie trays.
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Servings: 20 sandwiches
Ingredients
Cookie Dough
- 2 cups plus 1 tbsp allpurpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 cup unsalted butter softened
- 1 large egg
- 2 tsp vanilla bean paste or extract
- 1 tbsp orange juice optional
- 1½ –2½ tbsp whole milk as needed
- 3/4 tsp salt
- 1/2 tsp espresso powder
Chocolate Ganache
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Instructions
Make cookies:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, or bowl of stand mixer, beat butter and sugar on medium speed until very light and fluffy, about 3–4 minutes.
- Mix in egg, vanilla, orange juice, and 1½ tablespoons milk until smooth.
- Sift together flour, cocoa powder, salt, and espresso powder. Add to the bowl and mix on low speed just until combined. If dough is too stiff to pipe, add milk 1 teaspoon at a time.
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe 1½-inch swirls, or your chosen shape, onto prepared baking sheets, spacing 1–2 inches apart.
- Bake 9–11 minutes, until edges are set and tops look matte. Do not brown.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Ganache:
- Place chocolate chips in a heatproof bowl.
- Heat heavy cream until just simmering, then pour over chocolate. Let sit 4-5 minutes.
- Stir gently until smooth and glossy.
Assemble Sandwiches:
- Spoon about 1–2 teaspoons ganache onto the flat side of one cookie and sandwich with another.
- Let set at room temperature until ganache firms up.