Description
These Chocolate Sandwich Cookies are rich, intensely chocolatey, and perfectly crisp with a velvety texture. Made using a combination of black cocoa and Dutch-process cocoa powders, they have a deep, luscious flavor and an attractive dark color. Rolled thin and baked to perfection, these cookies make ideal bases for your favorite creamy fillings, delivering a classic sandwich cookie experience that’s delightful for any occasion.
Ingredients
Units
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 large 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
- Mix Wet Ingredients: In the bowl of a stand mixer, beat together the butter, vegetable oil, and granulated sugar until the mixture is pale and fluffy. Add vanilla extract and the egg, then beat well until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the cornstarch, black cocoa powder, Dutch-process cocoa powder, espresso powder, all-purpose flour, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined to form the dough.
- Chill Dough: Cover the dough and chill it in the refrigerator for about 20 minutes. While not essential for flavor, chilling helps firm the dough, making it easier to roll out and cut.
- Preheat Oven and Roll Dough: Preheat your oven to 350°F (175°C). Divide the dough into halves to work with manageable portions. Roll out each half on a cocoa-powder-dusted surface to approximately 1/4-inch thickness. The cocoa powder prevents sticking without adding extra sweetness.
- Cut and Bake Cookies: Use a round or scalloped-edge cookie cutter to cut out cookie shapes and place them onto parchment-lined baking sheets. Bake for 10-12 minutes, until the cookies are just set and emit a rich chocolate aroma. Remove from oven and let cool; they will crisp up as they cool.
- Cool and Assemble: Allow the cookies to cool completely before filling them with your choice of filling. Assemble as sandwich cookies and enjoy!
Notes
- Use black cocoa powder for a deeper color and more intense chocolate flavor; regular cocoa powder can be substituted but with a lighter effect.
- Chilling the dough is helpful but optional; it makes rolling easier especially in warmer kitchens.
- If the dough feels too sticky to roll out, dust your rolling surface with cocoa powder rather than flour to maintain the dark color.
- Store the sandwich cookies in an airtight container at room temperature for up to 5 days.
- Try different fillings such as vanilla buttercream, cream cheese frosting, or chocolate ganache for a customized treat.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
